Rabo Encendido(Cuban Oxtail Stew)

Ingredients

• 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 italian frying bell peppers, cut into large pieces
• 1 cup red wine

• 1 (10 ounce) can whole tomatoes
• 1/2 can chipotle chile in adobo
• 1 cup sherry wine
• 3 bay leaves
• 1 bunch thyme, chopped
• salt
• pepper

Directions

1. 1

   Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.

2. 2

   Then degrease the pan and deglaze with port and reserve for later use.

3. 3

   In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.

4. 4

   Add the oxtails to the vegetables.

5. 5

   Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.

6. 6

   Season to taste with salt and pepper and serve.