Cuban Spicy Oxtail Stw (Rabo Encendido)

By Rander9576

Ingredients

• 3 pounds oxtails (trimmed, disjointed & cut into 2" pieces)
• salt and pepper to taste
• 2 tablespoons naranja agria (bitter orange juice) — or, substitute a mixture of equal parts orange juice and lime juice
• 1/4 cup olive oil
• 1 large onion (finely chopped)
• 1 large green pepper (finely chopped)
• 6 cloves garlic (minced & crushed)
• 1/4 teaspoon oregano
• 1/4 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 8-ounce can tomato sauce
• Tabasco sauce to taste
• 1 1/2 cups dry red wine
• 1 can beef broth
• 2 large chorizos (sliced into 1" thick
• rounds)
• 4 medium potatoes (peeled &
• quartered)

Details

Servings 1
Adapted from thespicedlife.com

Preparation

Step 1

Instructions
Season the oxtail pieces with salt, pepper and naranja agria.
In a large skillet over medium heat, heat 2 tablespoons of the oil until fragrant, then brown the oxtails on all sides. Remove them from the heat, set aside and discard oil.
In a large casserole or dutch oven, heat the remaining 2 tablespoons of oil over medium heat until fragrant, then add the onion and green pepper and cook for about 3 minutes. Reduce the heat to low, stir in the garlic and dry spices, and sauté for about 2 more minutes or until the onion is translucent and tender.
Put the oxtails in the pan and add all of the remaining ingredients except the potatoes. Stir well and bring to a boil over medium heat. Reduce the heat, cover and simmer 2 hours, adding additional liquid if needed.
Add the potatoes and cook for an additional 30 minutes or until the potatoes are done.
Transfer to a serving platter and garnish with chopped parsley.