Rabo Encendido/Oxtail stew
By
Monika Rosales
@THEDEVOTEDCOOK
1
What can I say about this recipe, except nothing short of mouth watering. Must be made with time & love.
Ingredients
- 5 lb
- oxtail
- 1 medium
- onion
- 1 medium
- green bell pepper
- 1 small jar(s)
- red pimentos
- 5 clove
- garlic
- 1 bottle
- red wine, any will do
- 2 Tbsp
- green olives
- 2 tsp
- capers
- 1 sm bunch
- cilantro
- 1 sm bunch
- parsley
- 4 Tbsp
- olive oil
- 1-16oz can(s)
- crushed tomatoes
- 1-16oz can(s)
- tomato sauce
- 2
- bay leaves
- 1 pinch
- cumin
- 1 tsp
- oregano
- salt to taste
- 1 tsp
- red pepper flakes (adjust to your taste)
How to Make Rabo Encendido/Oxtail stew
- 1in a large pot, preferably wide, coat the bottom with the olive oil...brown and sear the oxtail on all sides.
- 2take out, in the same pot, add the diced onions & green peppers, scraping the bottom.. this is where the flavor comes into play...add the garlic (careful not to burn)add the wine,and the rest of the ingredients.
- 3gently place the oxtails back in, simmer on low for 3-4 hours, till fork tender...this take time for all the flavors to come together.
About Rabo Encendido/Oxtail stew
Course/Dish: Beef
