Rabo Encendido Dominican [0000033]

Ingredients:

2 lbs oxtail, cut into pieces
1 large onion, finely chopped
1 bell pepper, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste

Steps:

In a large pot, brown the oxtail pieces over medium-high heat until well-seared.
Add chopped onions, diced bell pepper, and minced garlic to the pot. Sauté until vegetables are softened.
Stir in tomato paste, cumin, oregano, smoked paprika, salt, and pepper. Mix well to coat the oxtail and vegetables.
Pour enough water into the pot to cover the oxtail. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 3 hours or until the oxtail is tender.

Check and adjust seasoning as needed. Serve the gluten-free JOC Soups and Stews Rabo Encendido Dominican hot, with your favorite side dishes. Enjoy this flavorful and hearty Dominican dish!