Rabo Encendido

Instructions

1. Season the oxtail
   Pat the oxtail pieces dry with paper towels. Season generously with salt and black pepper on all sides.
2. Sear the meat
   Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear the oxtail pieces until browned on all sides, about 3-4 minutes per side. Transfer the browned oxtail to a plate and set aside.
3. Prepare the sofrito base
   In the same pot, add the remaining oil. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the oregano, cumin, and cayenne pepper.
4. Deglaze and build the broth
   Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes. Add the diced tomatoes, beef broth, and bay leaves. Stir to combine.
5. Slow cook the oxtail
   Return the seared oxtail to the pot, along with any accumulated juices. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours and 30 minutes, or until the meat is starting to become tender.
6. Add vegetables
   Add the carrots and potatoes to the pot. Continue to simmer, covered, for another 45-60 minutes, until the meat is falling off the bone and the vegetables are tender.
7. Reduce and adjust seasoning
   Remove the lid and increase heat to medium-low. Allow the stew to simmer uncovered for about 15-20 minutes to reduce and thicken the sauce slightly. Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
8. Serve
   Serve the Rabo Encendido hot over white rice. The stew can be garnished with fresh chopped parsley or cilantro if desired.