Name: Rabo Encendido (Cuban Oxtail Stew)
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H55M0.000S
Yield: 4 servings
Cuisine: cuban
Ingredients: 2 pounds oxtail, cut into 1 1/2-inch pieces; 1/4 cup oil; 1 tablespoon minced garlic; 1/3 cup red wine; 1 tablespoon tomato paste; 1/2 tablespoon ground cumin; 1/2 tablespoon dried oregano; Pinch chile de árbol powder; Pinch paprika; Pinch ground black pepper; 1 bay leaf; 1 small yellow onion, diced; 1 small green bell pepper, diced; 1 plum tomato, chopped

Directions

In a heavy pot, sear the oxtail in the oil over medium-high heat until browned on all sides. Add the garlic and sauté for about 3 minutes. Add 2 cups water and bring to a simmer. Cover and cook for approximately 30 minutes. Add the red wine, tomato paste, cumin, oregano, chile de árbol, paprika, black pepper, bay leaf, onion, bell pepper and tomato. Reduce the heat to low and cook until the meat is tender and the sauce thickens, about 2 hours.