Oxtail Stew: Rabo Encendido
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
51
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 cup
Flour1 cup
Cajun Seasoning2 tbsps
Olive Oil (plus 1 tablespoon)1 large
Onion (spanish, diced)3 stalks
Celery (diced)1 cup
Red Wine (malbec)1
SaltDirections:
1
Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 2 tablespoons oil and remove from the pan
2
Degrease the pan, deglaze with tardio, and reserve for later use
3
In a separate pot, heat 1 tablespoon oil and caramelize the onions, carrot, celery, and frying peppers, then deglaze with the red wine
4
Add the oxtail to the vegetables and then the reserved tardio
5
Add in the tomatoes, chipotles, pisco, bay leaves, and thyme, and stew for approximately 3 hours
6
Season, to taste, with salt and pepper and serve with yellow rice