Rabo Encendido(Cuban Oxtail Stew)

Recipe by Steve P.
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READY IN: 3hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
  • Then degrease the pan and deglaze with port and reserve for later use.
  • In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
  • Add the oxtails to the vegetables.
  • Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
  • Season to taste with salt and pepper and serve.
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