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





--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero