Rabo Encendido

seriouseats.com

Darwin

4 pounds oxtails (1.8kg), trimmed, rinsed, and patted dry

Kosher salt

3 tablespoons (1 ½ ounces; 45ml) extra-virgin olive oil, divided

2 medium yellow onions (about 1.5 pounds; 680g), minced

1 green bell pepper (about 8 ¾ ounces; 250g), stemmed, seeded, and minced

1 red bell pepper (about 8 ¾ ounces; 250g), stemmed, seeded, and minced

6 medium cloves garlic, minced

One 6-ounce can (about 170g) tomato paste

2 cups (480ml) dry white wine, such as pinot grigio

3 dried bay leaves

½ teaspoon (about 8) whole cloves

1 ½ teaspoons sazón con achiote y culantro

1 teaspoon dried oregano

½ teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 teaspoon cayenne

Cooked long-grain rice and maduros, for serving

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