This is a print preview of "Oxtail Stew (Rabo Encendido)" recipe.

Oxtail Stew (Rabo Encendido) Recipe
by Global Cookbook

Oxtail Stew (Rabo Encendido)
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  Servings: 4

Ingredients

  • 5 lb oxtails cut 2"-thk rounds
  • 1 c. flour
  • 1/2 c. Cajun seasoning
  • 3 Tbsp. extra virgin olive oil
  • 1 c. Port
  • 1 lrg yellow onion diced
  • 1 lrg carrot
  • 3 stalk celery diced
  • 3 x Italian frying peppers cut large pcs
  • 1 c. red wine
  • 1 can whole tomatoes - (10 ounce)
  • 1/2 can chipotle pepper adobo
  • 1 c. dry Sherry
  • 3 x bay leaves
  • 1 bn thyme leaves picked,
  •     and minced
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Directions

  1. Coat oxtail pcs with the flour and Cajun seasoning, sear them in 3 Tbsp. oil, and remove from the pan. Pour off the fat from the pan, deglaze with the Port, and pour off the Port, reserving it for later use.
  2. In the same pot, caramelize the onions, carrot, celery, and peppers. Deglaze with the red wine. Add in the oxtails to the vegetables. Adding in the tomatoes, chipotle, Sherry, bay leaves, thyme, and Port, and simmer for approximately 3 hrs.
  3. Season, to taste, with salt and pepper and serve.
  4. This recipe yields 4 servings.