Rabo Encendido

Method

Season oxtail pieces with salt and pepper, then brown them in olive oil in a large heavy-bottomed pot over medium-high heat until golden on all sides, about 8 minutes. Remove oxtail and set aside, then sauté onions and garlic in the same pot until softened. Stir in tomato puree, oregano and cumin, cooking for 1 minute until fragrant. Pour in red wine to deglaze, scraping up browned bits, then return oxtail to the pot. Add beef stock and bay leaves, bring to a boil, then reduce heat and simmer covered for 1.5 hours until meat is tender. Add potatoes, chickpeas, olives and raisins, then simmer for a further 25-30 minutes until potatoes are tender and the stew is rich and flavourful. Taste and adjust seasoning before serving hot.