Oxtail Stew: Rabo Encendido
Ingredients
- 5 pounds oxtails, cut into 2-inch thick rounds
- 1 cup flour
- 1/2 cup Cajun seasoning
- 3 tablespoons olive oil
- 1 cup Port
- 1 large yellow onion, diced
- 1 large carrot
- 3 stalks celery, diced
- 3 Italian frying peppers, cut into large pieces
- 1 cup red wine
- 1 (10-ounce) can whole tomatoes
- 1/2 can chipotle pepper adobo
- 1 cup dry Sherry
- 3 bay leaves
- 1 bunch thyme, leaves picked and chopped
- Salt and pepper
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