tail on fire oxtail stew
Tail on Fire Oxtail Stew (Rabo Encendido — Cuba) 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
Ingredients
- 4poundoxtails, trimmed of fat and cut into 2-inch pieces
- 3/4cupunbleached all-purpose flour
- 1/4teaspoonsalt, or to taste
- 1/8teaspoonfreshly-ground black pepper, or to taste
- 1/4cupolive oil
- 3cuphomemade or canned beef broth
- 1cupdry red wine
- 1large green bell pepper, seeded, de-ribbed and chopped
Directions
- 1
Tail on Fire Oxtail Stew (Rabo Encendido — Cuba) 4 pounds oxtails, trimmed of fat and cut into 2-inch pieces 3/4 cup unbleached all-purpose
- 2
Mix together the flour and salt and pepper in a shallow dish
- 3
Dredge the oxtails in the seasoned flour
- 4
Heat the olive oil in a large pot over medium-high heat
- 5
Brown the oxtails in 3 batches in the oil, turning once, about 3 minutes per side
- 6
When they have browned, remove them to a large plate
- 7
Return all the oxtails to the pot with the beef broth, wine, bell pepper, minced onions, garlic, tomato paste, thyme and cayenne pepper
- 8
Bring to a boil, then reduce the heat, cover and simmer, stirring occasionally, until the oxtails are very tender, about 3 hours