Oxtail Stew "Rabo Encendido"

Votes: 2

Photo of the dish: Alex Garcia

Time: 3 hours 40 minutes
Complexity: average
Servings: 8 - 10

Oxtail stew "Rabo encendido" - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.3 kg oxtails, cut into 5 cm thick round pieces
1 cup red Malbec wine
1 cup pisco (a Latin American grape brandy similar to grappa wine)
1 cup tardio (a sweet late-harvest wine made from Torrontes grapes), preferably Santa Julia
1 can (280 g) of hand-mashed whole tomatoes
3 large Italian roasted peppers, diced
1 large Spanish onion, diced
2 diced carrots
3 diced celery stalks
3 large Italian roasted peppers, diced
1 cup wheat flour
1/2 cup Cajun seasoning
2 tbsp. l. olive oil plus 1 tbsp. l.
3 bay leaves
1 bunch thyme (leaves picked and chopped)
Salt and ground black pepper
Serving suggestions: with yellow rice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chili pepper, carrot, celery, tomatoes, chipotle peppers in adobo sauce, red wine, Cajun seasoning, bay leaf, thyme

Cooking the dish according to the recipe:

Dredge the oxtail pieces in flour and Cajun seasoning and fry in 2 tablespoons of oil. Remove from the pan. Drain the fat, deglaze the pan with a tardio, and reserve for later use.
In a separate pan, heat a tablespoon of oil and fry the onion, carrot, celery, and roasted peppers until caramelized and deglaze the pan with red wine.

Add the oxtails to the vegetables, then the remaining tardio. Add the tomatoes, chipotle peppers, pisco, bay leaves, and thyme. Simmer for about 3 hours. Season with salt and pepper to taste and serve with yellow rice.

Categories:

recipe / Dinner / Soups / Thick soups and stews / Cuban cuisine

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