Rabo Encendido — Burning Oxtail

RecipeGuiselt Jimenez-CarballidoComment

2 oxtails, cut into 1 to 1 1/2 inch pieces 
2 tablespoons pureed garlic
1 tablespoons tomato paste
1/4 cup soy sauce
Salt to taste
Black pepper to taste
Oregano to taste
1 red onion, cut in large slices
1 green bell pepper, cut in large slices
1 red pepper, cut in large slices
Bunch of cilantro
Aged Dominican rum 

Before cutting the oxtails, wash under cold water and pat dry. Mix the seasonings and rub on meat. Let meat stand for at least 2 hours in the refrigerator. Cook the oxtails in a large pot at medium heat for at least 1 hour and 30 minutes until tender. Add the rum to the pot little by little. If you notice it starts to evaporate, add a cup of water and cover until the meat is fully cooked and tender. Just before the meat is cooked, add the onion, peppers, and cilantro. Cook for another 10 minutes. Add another splash of rum and it’s ready to eat! 

Photos by Pako Dominguez.

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