Moses Lim wrote:

> Richard Periut wrote:
>
>
>>hahabogus wrote:
>>
>>>Richard Periut > wrote in
:
>>>
>>>
>>>
>>>>If anyone wants the recipe, e-mail me a request.
>>>>
>>>
>>>
>>>Richard post the recipe ...Thanks...OOOPs I forgot to mail this, Damn
>>>that's twice this month.
>>>
>>
>>
>>Rabo Encendido (Oxtail Stew Cuban Style):
>>
>>
>>
>>2 1/2 Pounds of Oxtail
>>
>>1/3 cup of oil for browning (I prefer Corn oil)
>>
>>1 Pound onions sliced in rings
>>
>>6 Garlic cloves crushed
>>
>>3 Green Bell Peppers (charred over an open flame, cleaned, seeded, and
>>gutted, and sliced)
>>
>>6 Cachucha peppers (seeded and cut up,) you can find these in Spanish
>>markets. They resemble quarter sized roundish peppers with orange, green
>>and yellow colors.
>>See link for description:
>>
>
> http://www.cubanfoodmarket.com/Merch...ory_Code=10801
>
>>1/2 Cup of flat leave parsley
>>
>>1 1/2 cups of tomato sauce (or used blenderized whole tomatoes)
>>
>>3 Tab of tomato paste
>>
>>1 Tab of red wine vinegar (white vinegar will do fine also)
>>
>>2 1/2 Cups of a decent (with a year at least) Cabernet Sauvignon or
>>Merlot (I guess you can substitute any dry red wine, as long as it
>>doesn't come out of 3 dollar gallon jug; bleh)
>>
>>1/2 Cup of capers
>>
>>S&P to taste
>>
>>1/2 Tsp. of dried oregano
>>
>>1/2 Tsp. of ground cumin seeds
>>
>>1/2 Tsp. of Brown Sugar (optional)
>>
>>
>>
>>Rinse pieces of tail under cold water, and pat dry with paper towels.
>>
>>In a suitable sized Dutch oven, brown the tail pieces (do it in batches
>>so as to not overcrowd) in the oil.
>>
>>After all pieces are browned all over, remove meat and set aside; drain
>>as much fat off the vessel but leave about enough to sauté the onions
>>and peppers. Brown the garlic in the last minute or so to avoid it from
>>burning and giving off nasty bitter taste.
>>
>>Add tomato paste and cook for 2 minutes. Add rest of the ingredients,
>>stir and add the tail pieces and lower heat to low/medium and cook for
>>about 3 hours with the cover askew until the meat is soft and tender to
>>your degree of liking.
>>
>>You can speed up the process by using a pressure cooker and giving it 35
>>minutes. Release pressure under faucet, check meat for consistency, and
>>return for more time if needed. You may need some more wine for this
>>process.
>>
>>The final product should be a stew.
>>
>>I like to serve this with white boiled rice.
>>
>>As with all recipes, use judgment in amounts, and cooking time.
>>
>>
>>Enjoy.
>
>
> rich, me pal.. me buddy .. me matey ... ur blood is worth bottling !!!! and
> i will name all my gold fishes after ur santified persona )
>
> that recipe sounds dy-no-mite!!! i'll probably give the tomato paste a miss
> and go for finely chopped tomatoes (i told yer i have limited cooking
> resources) ... but i gotta feeling it is gonna be just as bloody good
>
> guess what's on the menu tomorrow nite??

Goldfishes? Please, I keep a reef system. Now now, what ever happened to
that colossal power of intuition you once possessed? Enjoy the recipe,
and make sure those tomatoes are very ripe indeed ; )

R

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero