Rabo Encendido

Preheat oven to 300°F (150°C) and set rack in middle position. Season oxtails all over with salt. In a large Dutch oven, heat 1 tablespoon olive oil over high heat until shimmering. Working in batches to avoid overcrowding the pan, cook oxtails until lightly browned all over, about 2 minutes per side. Transfer oxtails to plate, then repeat with remaining oil and oxtails. Set aside. Serious Eats / Mariel De La Cruz Reduce heat to medium. Add onions, green and red bell peppers, and garlic. Season lightly with salt, then cook, stirring frequently to prevent browning, until vegetables have softened and onions are translucent, about 5 minutes. Serious Eats / Mariel De La Cruz Increase heat to medium-high, stir in tomato paste, and cook, stirring, for 2 minutes. Serious Eats / Mariel De La Cruz Return oxtails to Dutch oven along with any accumulated juices. Add wine, bay leaves, cloves, sazón, oregano, cumin, black pepper, and cayenne, mixing until everything is incorporated. Bring to a boil, cover partially with lid, then transfer to oven and cook until oxtails are tender and starting to fall off the bone, about 3 1/2 hours. Serious Eats / Mariel De La Cruz Return Dutch oven to stovetop, uncover, and cook over high heat, stirring frequently, until the sauce reduces and thickens enough to coat the back of a spoon, about 30 minutes. Season with salt and pepper. Serious Eats / Mariel De La Cruz Serve immediately with rice and maduros. Serious Eats / Mariel De La Cruz