Richard Periut wrote:

> hahabogus wrote:
>> Richard Periut > wrote in
>> :
>>
>>
>>>If anyone wants the recipe, e-mail me a request.
>>>
>>
>>
>> Richard post the recipe ...Thanks...OOOPs I forgot to mail this, Damn
>> that's twice this month.
>>
>
>
> Rabo Encendido (Oxtail Stew Cuban Style):
>
>
>
> 2 1/2 Pounds of Oxtail
>
> 1/3 cup of oil for browning (I prefer Corn oil)
>
> 1 Pound onions sliced in rings
>
> 6 Garlic cloves crushed
>
> 3 Green Bell Peppers (charred over an open flame, cleaned, seeded, and
> gutted, and sliced)
>
> 6 Cachucha peppers (seeded and cut up,) you can find these in Spanish
> markets. They resemble quarter sized roundish peppers with orange, green
> and yellow colors.
> See link for description:
>
http://www.cubanfoodmarket.com/Merch...ory_Code=10801
>
> 1/2 Cup of flat leave parsley
>
> 1 1/2 cups of tomato sauce (or used blenderized whole tomatoes)
>
> 3 Tab of tomato paste
>
> 1 Tab of red wine vinegar (white vinegar will do fine also)
>
> 2 1/2 Cups of a decent (with a year at least) Cabernet Sauvignon or
> Merlot (I guess you can substitute any dry red wine, as long as it
> doesn't come out of 3 dollar gallon jug; bleh)
>
> 1/2 Cup of capers
>
> S&P to taste
>
> 1/2 Tsp. of dried oregano
>
> 1/2 Tsp. of ground cumin seeds
>
> 1/2 Tsp. of Brown Sugar (optional)
>
>
>
> Rinse pieces of tail under cold water, and pat dry with paper towels.
>
> In a suitable sized Dutch oven, brown the tail pieces (do it in batches
> so as to not overcrowd) in the oil.
>
> After all pieces are browned all over, remove meat and set aside; drain
> as much fat off the vessel but leave about enough to sauté the onions
> and peppers. Brown the garlic in the last minute or so to avoid it from
> burning and giving off nasty bitter taste.
>
> Add tomato paste and cook for 2 minutes. Add rest of the ingredients,
> stir and add the tail pieces and lower heat to low/medium and cook for
> about 3 hours with the cover askew until the meat is soft and tender to
> your degree of liking.
>
> You can speed up the process by using a pressure cooker and giving it 35
> minutes. Release pressure under faucet, check meat for consistency, and
> return for more time if needed. You may need some more wine for this
> process.
>
> The final product should be a stew.
>
> I like to serve this with white boiled rice.
>
> As with all recipes, use judgment in amounts, and cooking time.
>
>
> Enjoy.

rich, me pal.. me buddy .. me matey ... ur blood is worth bottling !!!! and
i will name all my gold fishes after ur santified persona )

that recipe sounds dy-no-mite!!! i'll probably give the tomato paste a miss
and go for finely chopped tomatoes (i told yer i have limited cooking
resources) ... but i gotta feeling it is gonna be just as bloody good

guess what's on the menu tomorrow nite??