Rabo Encendido(Cuban Oxtail Stew) Recipe - Food.com

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