Just for you Julie, this is my Mom's recipe and I have been enjoying it ever since I was a kid. Now that I am married, I still get to enjoy it when she makes it as my hubby DOES NOT like the look or the sound of the dish. As for me, I love it and Mom and I enjoy the entire dish just by ourselves! The dinner menu consists of Spicy Oxtail Soup, White Rice, Pumpkin Salad, Fried Green Plantains, and Mango Ice Cream. Oxtails are considered a Cuban specialty and this dish is certainly that.

Spicy Oxtails (Rabo Encendido)

Serves 5

3 lbs. oxtails
1/4 tsp. salt
1/4 tsp. oregano
1/4 tsp. black pepper
1 bay leaf
1/4 tsp. cumin
1/4 cup flour
3 T. oil
1/2 large onion, chopped
2 garlic cloves, minced
1 can tomato puree
1/4 green pepper, chopped
1/2 can beef stock or broth
1 cup dry red wine
2 T. olive oil
1/4 tsp. pimiento
1 1/2 T. chopped parsley

Mix flour with salt, oregano and pepper. Roll the oxtail pieces in the flour. Brown in oil and transfer to a deep oven casserole. In the olive oil, saute onions, garlic and green pepper. When onions are soft, add the tomato puree, cumin and bay leaf. Check the seasoning, add the chopped pimiento. Pour this sauce over the oxtails. Add beef broth and wine. Place in the oven and bake covered at 350 for 2 hors. Check from time to time to see if there is enough liquid. Decorate with chopped parsley.