The Joneses > wrote in
:

> Do y'all skim off the fat or keep it? The last oxtails I cooked seemed
> to have lots of fat.
> Edrena
>
>

I skim off the fat. The refridgerate and peel method. And cook the barley
in a seperate pot and add it near the end.

I like Pot barley over Pearl barley, but it gets too starchy if the barley
is cooked in the soup.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

The Joneses > wrote in
:

> Do y'all skim off the fat or keep it? The last oxtails I cooked seemed
> to have lots of fat.
> Edrena
>
>

I skim off the fat. The refridgerate and peel method. And cook the barley
in a seperate pot and add it near the end.

I like Pot barley over Pearl barley, but it gets too starchy if the barley
is cooked in the soup.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

The Joneses wrote:
> Peter Aitken wrote:
>
>> "Phred" > wrote in message
>> ...
>>> In article >,
>>> Moses Lim > wrote:
>> Yes, oxtail needs long slow cooking and the result is one of the most
>> flavorful meats going. I think celery is a good match with oxtail so
>> you might throw some of that in near the end. A bit of tomato paste
>> would work well too. And lose the stock cube - they all taste awful.
>> Peter Aitken
>
> How about browning the ox tails before stewing them? Might be
> worthwhile for a flavorsome deep broth. Funny talking about soup in
> the hot summer. In my latitude anyway. Maybe some beef stock out of
> the deep freeze.
> Edrena

I always brown the oxtails before I start the soup. And I eat soup all year
round! This is making me crave oxtail soup!

Jill

The Joneses wrote:
> Peter Aitken wrote:
>
>> "Phred" > wrote in message
>> ...
>>> In article >,
>>> Moses Lim > wrote:
>> Yes, oxtail needs long slow cooking and the result is one of the most
>> flavorful meats going. I think celery is a good match with oxtail so
>> you might throw some of that in near the end. A bit of tomato paste
>> would work well too. And lose the stock cube - they all taste awful.
>> Peter Aitken
>
> How about browning the ox tails before stewing them? Might be
> worthwhile for a flavorsome deep broth. Funny talking about soup in
> the hot summer. In my latitude anyway. Maybe some beef stock out of
> the deep freeze.
> Edrena

I always brown the oxtails before I start the soup. And I eat soup all year
round! This is making me crave oxtail soup!

Jill

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.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

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.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

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

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

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

Phred wrote:

> In article >,
> Moses Lim > wrote:
>>ok .. so this is a not one of ur deep philosophical political postings ...
>>unless of cos it gets hijacked by the usual suspects
>>
>>i wanna know if there r any kind souls out there who would be willing to
>>share a nice recipe for oxtail soup

> I like your idea of ginger. Must give that a go.

not too much ginger ... i use only a sliver or two

> [Cross-posted to rec.food.cooking for "professional" advice. ;-) ]

thanks i didn't think of rec.*

Phred wrote:

> In article >,
> Moses Lim > wrote:
>>ok .. so this is a not one of ur deep philosophical political postings ...
>>unless of cos it gets hijacked by the usual suspects
>>
>>i wanna know if there r any kind souls out there who would be willing to
>>share a nice recipe for oxtail soup

> I like your idea of ginger. Must give that a go.

not too much ginger ... i use only a sliver or two

> [Cross-posted to rec.food.cooking for "professional" advice. ;-) ]

thanks i didn't think of rec.*

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??

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??

Moses Lim wrote:

> 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??

Goldfishes? Please, I keep a reef system. Now now, what ever happened to
that colossal power of intuition you once possessed? Enjoy the recipe,
and make sure those tomatoes are very ripe indeed ; )

R

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Moses Lim wrote:

> 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??

Goldfishes? Please, I keep a reef system. Now now, what ever happened to
that colossal power of intuition you once possessed? Enjoy the recipe,
and make sure those tomatoes are very ripe indeed ; )

R

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Richard Periut wrote:

> Moses Lim wrote:
>
>> 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??
>
>
> Goldfishes? Please, I keep a reef system. Now now, what ever happened to
> that colossal power of intuition you once possessed? Enjoy the recipe,
> and make sure those tomatoes are very ripe indeed ; )
>
> R
>

BTW, would it be too much to ask, can ya send me one of those tiny
octopi called blue ringed octopi? I've been longing for one for ages,
and they are damn illegal here! I gots many mates in the tank that would
like to welcome one in.

Oh! Handle with mucho care ; )

R

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Richard Periut wrote:

> Moses Lim wrote:
>
>> 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??
>
>
> Goldfishes? Please, I keep a reef system. Now now, what ever happened to
> that colossal power of intuition you once possessed? Enjoy the recipe,
> and make sure those tomatoes are very ripe indeed ; )
>
> R
>

BTW, would it be too much to ask, can ya send me one of those tiny
octopi called blue ringed octopi? I've been longing for one for ages,
and they are damn illegal here! I gots many mates in the tank that would
like to welcome one in.

Oh! Handle with mucho care ; )

R

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero