rabo encendido/oxtail stew
What can I say about this recipe, except nothing short of mouth watering. Must be made with time & love.
prep time
15 Min
cook time
4 Hr
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 5 pounds oxtail
- 1 medium onion
- 1 medium green bell pepper
- 1 small jar red pimentos
- 5 cloves garlic
- 1 bottle red wine, any will do
- 2 tablespoons green olives
- 2 teaspoons capers
- 1 sm bunch cilantro
- 1 sm bunch parsley
- 4 tablespoons olive oil
- 1-16oz can crushed tomatoes
- 1-16oz can tomato sauce
- 2 - bay leaves
- 1 pinch cumin
- 1 teaspoon oregano
- - salt to taste
- 1 teaspoon red pepper flakes (adjust to your taste)
How To Make rabo encendido/oxtail stew
-
Step 1in a large pot, preferably wide, coat the bottom with the olive oil...brown and sear the oxtail on all sides.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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