Rabo Encendido (ox tail stew)

By jorge

Careful with the grease from the oxtails, I've heard it called "poison". Drain it out before serving.

Serve with white rice and plantains

Ingredients

• 2 lbs ox tail pieces
• 1 medium onion, chopped
• 1.5 cups red wine
• 1/2 green bell pepper, chopped
• 1 tsp oregano
• 1/4 tsp cumin
• 4 tsp Sofrito (Goya)
• salt, pepper

Preparation

Step 1

Trim as much fat from pieces as possible (easier done when cold).

Add olive oil to a pressure cooker, bring to medium heat.

Add oxtail pieces to brown tops and bottoms

Add all other ingredients, plus water until top of meat submerged

Pressure cook for 35-40 minutes.

Remove lid, let liquid settle, and remove as much grease as possible.

Serve over rice with plantains