Oxtail stew “Rabo Encendido” – a detailed recipe cooking. 
Photo of the dish:Alex Garcia Time: 3 hours. 40 min Difficulty: medium Servings: 8 – 10 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.3 kg cut into round pieces 5 cm thick. bull tails
- 1 tbsp. red wine malbec
- 1 tbsp. pisco (a Latin American grape brandy similar grappa wine)
- 1 tbsp. tardio (late-harvest sweet wine made from Torrontes grapes), better Santa Julia
- 1 can (280 gr.) Whole tomatoes, mashed by hands
- 3 large slices of italian fried peppers
- 1 large diced Spanish onion head
- 2 diced carrots
- 3 diced celery stalks
- 3 large slices of italian fried peppers
- 1 tbsp. wheat flour
- 1/2 tbsp. kajun seasoning
- 2 tbsp. l olive oil plus 1 tbsp. l
- 3 bay leaves
- 1 bunch of thyme (cut and chop leaves)
- Salt and ground black pepper
- Serving options: with yellow rice
Recipes with similar ingredients: chili peppers, carrots, celery, tomatoes, chipotle pepper in adobo sauce, red wine, seasoning kajun, bay leaf, thyme
Recipe preparation:
- Roll pieces of oxtail in flour and kajun seasoning and fry in 2 tbsp. l oils. Remove from the pan. Drain the fat degass the tardio pan and leave for later use.
- In a separate pan, heat a tablespoon of oil and fry before caramelizing onions, carrots, celery, fried peppers and degass the pan with red wine. Add bovine to vegetables tails, and then the remaining tardio. Add tomatoes, chipotle pepper, pisco, bay leaves and thyme. Stew for about 3 hours. Add salt and pepper to taste and serve with yellow rice.
