Rabo Encendido(Cuban Oxtail Stew)




    1. Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
    2. Then degrease the pan and deglaze with port and reserve for later use.
    3. In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
    4. Add the oxtails to the vegetables.
    5. Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
    6. Season to taste with salt and pepper and serve.

    Source: http://www.recipezaar.com/27422