Rabada ao Molho de Pimenta

Instructions

1. Season oxtail generously with salt and pepper. Heat oil in a large heavy pot or Dutch oven over high heat. Brown the oxtail pieces in batches, 3–4 minutes per side. Remove and set aside.
2. In the same pot, reduce heat to medium and sauté the diced onion and minced garlic for 6 minutes until golden. Add the sliced chilli peppers and cook for 2 minutes.
3. Pour in the red wine, scraping up all the caramelised bits from the bottom of the pot. Let it reduce by half.
4. Add the canned tomatoes, beef stock and bay leaves. Return the oxtail to the pot, ensuring the pieces are mostly submerged.
5. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 2.5–3 hours until the meat is very tender and falling from the bone.
6. Skim excess fat from the surface. Taste the sauce and adjust seasoning. The sauce should be thick, glossy and richly flavoured.
7. Serve over white rice or polenta, scattered with fresh coriander. Provide crusty bread for mopping up the sauce.

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