Oxtail Stew: Rabo Encendido

Ingredients

• 5 pounds oxtails, cut in 2-inch thick rounds
• 1 cup flour
• 1/2 cup Cajun seasoning
• 2 tablespoons olive oil, plus 1 tablespoon
• 1 cup tardio (a sweet, late harvest wine made from the Torrentes grape), preferred brand, Santa Julia
• 1 large Spanish onion, diced
• 2 carrots, diced
• 3 stalks celery, diced
• 3 Italian frying peppers, cut into large pieces
• 1 cup Malbec red wine
• 1 (10-ounce) can whole tomatoes, crushed by hand
• 3 chipotle peppers in adobo
• 1 cup pisco (a Latin American grape brandy, similar to grappa)
• 3 bay leaves
• 1 bunch thyme, leaves removed and chopped
• Salt and pepper
• Serving suggestions: yellow rice

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