Rabo Encendido(Cuban Oxtail Stew) - cooking recipe

Ingredients

5 lbs oxtails, cut in 2 inch thick rounds
1 cup flour
1/2 cup cajun seasoning
3 tablespoons olive oil
1 cup port wine
1 large Spanish onion, diced
1 large carrot
3 stalks celery, diced
3 italian frying bell peppers, cut into large pieces
1 cup red wine
1 (10 ounce) can whole tomatoes
1/2 can chipotle chile in adobo
1 cup sherry wine
3 bay leaves
1 bunch thyme, chopped
salt
pepper

Preparation

Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
Then degrease the pan and deglaze with port and reserve for later use.
In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
Add the oxtails to the vegetables.
Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
Season to taste with salt and pepper and serve.