Oxtail Stew - {Rabo Encendido}

Recipe Ingredients

5 lbs	2270g / 80oz	Oxtails - cut 2"-thk rounds
1 cup	62g / 2.2oz	Flour
1/2 cup	118ml	Cajun seasoning
3 tablespoons	45ml	Olive oil
1 cup	237ml	Port
1 cup	62g / 2.2oz	Yellow onion - diced (large)
1 cup	110g / 3.9oz	Carrot (large)
3		Celery - diced
3		Italian frying peppers - cut large pieces
1 cup	237ml	Red wine
1		Whole tomatoes - (10 oz)
1/2		Chipotle pepper adobo
1 cup	237ml	Dry Sherry
3		Bay leaves
1		Thyme - leaves picked,
		And chopped
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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

In the same pot, caramelize the onions, carrot, celery, and peppers. Deglaze with the red wine. Add the oxtails to the vegetables. Adding in the tomatoes, chipotle, Sherry, bay leaves, thyme, and Port, and simmer for approximately 3 hours.

Season, to taste, with salt and pepper and serve.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1A22) - from the TV FOOD NETWORK

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