Rabo Encendido: Tasty Beef Oxtail

Ingredients

• Rumba Meats® Beef Oxtails (4 pounds, cut into 2-inch pieces)
• Flour for dusting (as necessary)
• Olive oil (as needed)
• 1/2 cup green bell pepper, seeded and chopped
• 1/2 cup yellow onion, minced
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 1 cup red wine
• 1 qt beef broth
• 1/2 tsp thyme, dry
• 1/2 tsp cayenne pepper
• Salt and pepper (to taste)

Instructions

1. Rinse beef oxtails and dry thoroughly with paper towels. Cut into 2-inch pieces. Season with salt and pepper. Dust with flour; shake excess.
2. Heat a small amount of olive oil in a large heavy pot. Brown the oxtails in small batches, adding more oil, as necessary, between batches. Remove browned pieces and set aside.
3. Drain off any excess oil and add the onions, peppers and garlic. Cook until soft and lightly brown. Stir in tomato paste and continue to cook for 2 more minutes.
4. Add red wine and simmer to a syrup-like consistency. Add beef broth, thyme and cayenne and bring to a boil.
5. Return the oxtails to the pot, reduce heat and simmer for about 4 hours until oxtails are tender and reach an internal temperature of 160ºF.
6. Remove oxtails and hold warm on the side. Degrease the cooking liquid and continue to simmer until lightly thickened.
7. Season to taste with salt, pepper and additional cayenne, if necessary. Return oxtails to the sauce and stir to blend.
8. Serve with steamed white rice, if desired.