Rabo Encendido Cuban Oxtail Stew
Cuban style oxtail stew. Recipe courtesy chef alex garcia food network
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.
Ingredients
oxtails, flour, cajun seasoning, olive oil, port wine, spanish onion, carrot, celery, bell peppers, red wine, whole tomatoes, chipotle chile in adobo, sherry wine, bay leaves, thyme, salt, pepper