Dinner

Cuban Date Night

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This meal was divine.  I would make changes in the future, just for personal tastes, but wow! The changes I would make would be to make it a little easier to eat and economical.  First oxtails are hard to eat, and they are certainly not elegant to eat.  I felt like a caveman on our “date night.”  Secondly, I would love to have a little heat so a little harissa, or chili would go a long way.

Oxtail Stew
Adapted from Gran Cocina Latina

 
1/4 c flour
1/8 t salt
1/8 t pepper
1/8 t dried oregano
1 1/2 lbs oxtail
1 1/2 T extra virgin olive oil

1 1/2 garlic cloves, chopped
1/4 large yellow onion, diced
1/4 cup bell peppers, diced
1 bay leaf
1/8 t ground cumin
1 T tomato puree (or I used a frozen tomato from my garden)
1/8 t salt
1/8 t ground cayenne (I would up this or add some chilis)
1/2 cup dry red wine
1/4 cup beef broth
1 T flat leaf parsley

Heat an oven proof skillet over medium high heat with the olive oil. Combine flour, oregano, salt and pepper and lightly coat the oxtails. Brown the oxtails and set aside.

Preheat oven to 350 F. In heated skillet, saute onion until translucent. Add in garlic and bell peppers and continue to cook until fragrant. Add in bay leaf, tomato puree, other seasonings, broth, and red wine. Place oxtails back in pan, cover and bake in oven for 1-2 hours. After baked, you can serve. Or for best flavor, separate oxtails from stew mixture and place in fridge overnight. The next day remove fat from top of stew, and reheat. There is something about allowing the flavor to absorb and settle that made this even better the second day. Garnish with flat leaf parsley when serving.

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