CUBAN OXTAIL STEW

CUBAN OXTAIL STEW image

Yield 4 people

Number Of Ingredients 17

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5 lbs oxtails, cut in 2 inch thick rounds
1 cup flour
1/2 cup cajun seasoning
3 tablespoons olive oil
1 cup port wine
1 large Spanish onion, diced
1 large carrot
3 stalks celery, diced
3 bell peppers, cut pieces
1 cup red wine
1 can whole tomatoes
1/2 can chipotle chiles in adobo
1 cup sherry wine
3 bay leaves
1 bunch thyme, chopped
salt
pepper

Steps:

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.