Rabo Encendido

Ingredients

• •2 lbs oxtail, cut into pieces
• •3 tablespoons olive oil
• •1 large onion, diced
• •4 cloves garlic, minced
• •2 red bell peppers, diced
• •2 cans (14.5 oz each) diced tomatoes
• •2-3 habanero peppers, chopped
• •1 teaspoon cumin
• •1 teaspoon dried oregano
• •4 cups beef broth
• •1 bay leaf
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat and brown the oxtail pieces on all sides, about 8 minutes total; remove and set aside.
2. 2In the same pot, sauté onion, garlic, and bell peppers until softened, about 5 minutes.
3. 3Add tomatoes, habanero peppers, cumin, and oregano; stir and cook for 2 minutes until fragrant.
4. 4Return the oxtail to the pot and add beef broth and bay leaf; bring to a boil.
5. 5Reduce heat to low, cover, and simmer for 2.5 to 3 hours, stirring occasionally, until the meat is very tender and falls off the bone.
6. 6Remove the bay leaf and season with salt and pepper to taste.
7. 7Serve hot in bowls with rice or crusty bread to soak up the spicy sauce.

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