Rabo Encendido

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Bay leaves

2

Cumin

1 teaspoon

Sofrito

1 cup

Beef broth

4 cups

Red wine

1 cup

Tomato sauce

1 cup

Carrots

2, diced

Bell pepper

1, diced

Onion

1, chopped

Garlic

4 cloves, minced

Oxtail

3 pounds, cut into pieces

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering.
2. Add the oxtail pieces, browning them on all sides for about 5-7 minutes. Once browned, remove the oxtail from the pot and set aside.
3. In the same pot, add the minced garlic, chopped onion, diced bell pepper, and diced carrots. Sauté the vegetables for 5-6 minutes, or until they begin to soften and the onion is translucent.
4. Stir in the tomato sauce, red wine, beef broth, sofrito, cumin, bay leaves, salt, and pepper. Mix well to combine all the ingredients.
5. Return the browned oxtail to the pot, ensuring they are submerged in the sauce. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 3-4 hours, or until the oxtail is fork-tender.
6. Once tender, carefully remove the oxtail from the pot and shred the meat, discarding any excess fat and bones.
7. Return the shredded meat to the pot and simmer for an additional 30 minutes to allow the flavors to meld beautifully.
8. Serve hot over fluffy white rice, garnished with fresh herbs if desired, and enjoy this soul-satisfying dish!