Oxtail Stew - Rabo Encendido
Actually "Rabo Encendido" (literally means Lit Tail) is more of a stew than a soup, at least the Cuban version, and there are as many versions as there are Cuban cooks. Here it is, con buen provecho! Recipe Courtesy of Sonia Martinez
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INGREDIENTS
Nutrition- 4lbs oxtails, cut in chunks
- 1⁄4cup olive oil
- 2
- 2
- 4
- 1teaspoon salt
- 1teaspoon dried thyme
- 1⁄4teaspoon ground cloves
- 1⁄4teaspoon ground allspice
- 1⁄2teaspoon nutmeg
- 1⁄4
- 1⁄4teaspoon black pepper
- 1
- 1(12 ounce) can tomato sauce
- 1cup red wine
- 2 1⁄2cups beef broth
- 1
- 1
- 1
-
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DIRECTIONS
- Dredge the meat with flour.
- In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes.
- Remove meat.
- Sauté the onions and green pepper in the same pan.
- When the onions start to get translucent, add the mashed garlic and cook for one additional minute.
- Add the tomato sauce, wine, beef broth and all spices.
- Return meat to pot.
- Add the potatoes, carrots and celery.
- Bring to a boil and cover.
- Simmer for two hours or until meat is tender on low heat, stirring occasionally.
- Adjust seasonings, if necessary.
- Add additional beef broth if needed.
- Remove bay leaves, and serve hot.
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