Real Cuban Rabo Encendido (Oxtail Stew) Recipe

Directions:

1. Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
2. Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
3. Remove the meat and add onion, peppers, carrots, and potatoes.
4. Saute until the onions are somewhat translucent.
5. Add garlic/salt mixture and continue cooking for about a minute.
6. Add remaining ingridients, including meat.
7. Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
8. Remove bay leaves and serve hot over white rice.