OXTAIL STEW: RABO ENCENDIDO
Steps:
- Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 2 tablespoons oil and remove from the pan. Degrease the pan, deglaze with tardio, and reserve for later use.
- In a separate pot, heat 1 tablespoon oil and caramelize the onions, carrot, celery, and frying peppers, then deglaze with the red wine. Add the oxtail to the vegetables and then the reserved tardio. Add in the tomatoes, chipotles, pisco, bay leaves, and thyme, and stew for approximately 3 hours.
- Season, to taste, with salt and pepper and serve with yellow rice.
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Lissette Parajon
[email protected]This stew was delicious! I love the rich flavor of the beef and the vegetables. I will definitely be making this again.
Ssekajja Sharif
[email protected]I made this stew for a potluck and it was a huge hit! Everyone loved it. The meat was so tender and the sauce was so flavorful. I will definitely be making this again.
Sameer Sakinder
[email protected]This stew was so good! The beef was fall-apart tender and the sauce was rich and flavorful. I served it over rice and it was a perfect meal. I will definitely be making this again.
Md Hossian
[email protected]This was my first time making oxtail stew and it turned out amazing! I was a bit intimidated at first, but the recipe was easy to follow and the stew was well worth the effort. The meat was so tender and flavorful, and the sauce was rich and deliciou
Memunatu Sesay
[email protected]I've made this oxtail stew a few times now and it's always a winner. The beef is so tender and juicy, and the sauce is packed with flavor. I love serving it over rice or mashed potatoes. It's a great comfort food for a cold day.
Ritu Mostofa
[email protected]This oxtail stew was absolutely delicious! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I followed the recipe exactly and it turned out perfectly. I served it over mashed potatoes and it was a hit with my family. I will