Oxtail Stew: Rabo Encendido

Ingredients

• 5 pounds oxtails, cut into 2-inch thick rounds
• 1 cup flour
• 1/2 cup Cajun seasoning
• 3 tablespoons olive oil
• 1 cup Port
• 1 large yellow onion, diced
• 1 large carrot
• 3 stalks celery, diced
• 3 Italian frying peppers, cut into large pieces
• 1 cup red wine
• 1 (10-ounce) can whole tomatoes
• 1/2 can chipotle pepper adobo
• 1 cup dry Sherry
• 3 bay leaves
• 1 bunch thyme, leaves picked and chopped
• Salt and pepper

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