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
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5 lboxtail
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1 mediumonion
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1 mediumgreen bell pepper
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1 small jar(s)red pimentos
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5 clovegarlic
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1 bottlered wine, any will do
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2 Tbspgreen olives
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2 tspcapers
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1 sm bunchcilantro
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1 sm bunchparsley
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4 Tbspolive oil
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1-16oz can(s)crushed tomatoes
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1-16oz can(s)tomato sauce
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2bay leaves
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1 pinchcumin
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1 tsporegano
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·salt to taste
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1 tspred pepper flakes (adjust to your taste)
How to Make Rabo Encendido/Oxtail stew
- in a large pot, preferably wide, coat the bottom with the olive oil...brown and sear the oxtail on all sides.
- take 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.
- gently 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.
