Tail on Fire Oxtail Stew (Rabo Encendido — Cuba)
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- 4 pounds oxtails, trimmed of fat and cut into 2-inch pieces
- 3/4 cup unbleached all-purpose flour
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly-ground black pepper, or to taste
- 1/4 cup olive oil
- 3 cups homemade or canned beef broth
- 1 cup dry red wine
- 1 large green bell pepper, seeded, de-ribbed and chopped
- 1 medium yellow onion, peeled and minced
- 3 large cloves garlic, peeled and minced
- 3 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Few sprigs of parsley (for garnish)
- Rinse oxtail pieces under cold running water and pat dry with paper towels. Mix
together the flour and salt and pepper in a shallow dish. Dredge the oxtails in
the seasoned flour. Heat the olive oil in a large pot over medium-high heat. Brown
the oxtails in 3 batches in the oil, turning once, about 3 minutes per side. When
they have browned, remove them to a large plate.
- Return all the oxtails to the pot with the beef broth, wine, bell pepper, minced
onions, garlic, tomato paste, thyme and cayenne pepper. Bring to a boil, then reduce
the heat, cover and simmer, stirring occasionally, until the oxtails are very tender,
about 3 hours. Skim off the fat with a ladle. Taste and correct seasonings.
- Transfer oxtails with a slotted spoon to a large serving bowl and keep warm.
Bring the sauce to a boil over medium-high heat and reduce it until it is thick,
about 10 to 15 minutes. Pour the sauce over the oxtails, then garnish with parsley.
- Serve at once with steamed white rice.
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