RABO ENCENDIDO/OXTAIL STEW

Rabo Encendido/Oxtail stew image

Provided by Monika Rosales

Categories Beef

Time 4h15m

Number Of Ingredients 18

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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)

Steps:

1. in a large pot, preferably wide, coat the bottom with the olive oil...brown and sear the oxtail on all sides.
2. 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.
3. 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.