Oxtail Stew - Rabo Encendido |
|
 |
Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 6 |
|
Actually Rabo Encendido (literally means Lit Tail) is more of a stew than a soup, at least the Cuban version, and there are as many versions as there are Cuban cooks. Here it is, con buen provecho! Recipe Courtesy of Sonia Martinez Ingredients:
4 lbs oxtails, cut in chunks |
1/4 cup olive oil |
2 medium onions, chopped |
2 green peppers, chopped |
4 garlic cloves, mashed with |
1 teaspoon salt |
1 teaspoon dried thyme |
1/4 teaspoon ground cloves |
1/4 teaspoon ground allspice |
1/2 teaspoon nutmeg |
1/4 cup parsley, chopped |
2 bay leaves |
1/4 teaspoon black pepper |
1 tablespoon hershey cocoa powder (for a slight mole taste) |
1 (12 ounce) can tomato sauce |
1 cup red wine |
2 1/2 cups beef broth |
1 cup potato, diced |
1 cup carrot, diced |
1 cup celery, diced |
flour, for dredging meat |
Directions:
1. Dredge the meat with flour.
2. In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes.
3. Remove meat.
4. Sauté the onions and green pepper in the same pan.
5. When the onions start to get translucent, add the mashed garlic and cook for one additional minute.
6. Add the tomato sauce, wine, beef broth and all spices.
7. Return meat to pot.
8. Add the potatoes, carrots and celery.
9. Bring to a boil and cover.
10. Simmer for two hours or until meat is tender on low heat, stirring occasionally.
11. Adjust seasonings, if necessary.
12. Add additional beef broth if needed.
13. Remove bay leaves, and serve hot.
|
|