Richard Periut wrote:

> 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
>

BTW, would it be too much to ask, can ya send me one of those tiny
octopi called blue ringed octopi? I've been longing for one for ages,
and they are damn illegal here! I gots many mates in the tank that would
like to welcome one in.

Oh! Handle with mucho care ; )

R

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero