“One of my favorite dining experiences in Miami is D Rodriguez Cuba at the Astor Hotel in Miami Beach—appropriately named, since it’s run by Chef Douglas Rodriguez. I went with two of my high school girlfriends and ordered several dishes, which we shared. I loved everything. The Rabo Encendido en Lata—braised oxtail with tomato, capers, olives topped with spicy red wine sauce over roasted cauliflower purée—was absolutely wonderful. It was over the top and worth every calorie.” Try to make it yourself if you dare. Here’s the recipe:

Rabo Encendido

SEASONED FLOUR:
4 lbs. lean oxtails, trimmed
of fat and cut into
2- to 3-inch pieces
½ cup vegetable oil
1 onion, chopped
6 cloves garlic
3 carrots, chopped
5 stalks celery, chopped
1 tsp. chopped fresh
thyme leaves
2 bay leaves
1 Tbsp. peppercorns
2 tsp. crushed red pepper flakes
1 tsp. ground cayenne pepper
3 Tbsp. tomato paste
1 bottle (750 ml) dry red wine
2 quarts water

TO MAKE THE SEASONED FLOUR:
1 lb. all-purpose flour
2 Tbsp. ground cayenne pepper
6 Tbsp. paprika
3 Tbsp. pepper
1 Tbsp. ground cumin
3 Tbsp. onion powder
3 Tbsp. garlic powder
1 Tbsp. ground allspice
1 Tbsp. ground dried thyme
Sift all of the ingredients together into a large mixing bowl and store in an airtight container. Yield: 3 ¼ cups

DEMI-GLACE
6 lbs. veal knuckle bones, split
1 bottle (750 ml) dry red wine
1 cup brandy
1 lb. onions, quartered
1 head garlic, halved crosswise
1 cup sliced carrots
1 cup sliced celery
½ cup fresh thyme leaves
3 bay leaves
2 Tbsp. peppercorns
½ stick cinnamon
½ star anise
1 whole clove
6 sprigs parsley
1 ½ gallons cold water
salt to taste

To Make Demi-Glaze
Preheat the oven to 450 degrees.
Place the veal bones in a large heavy bottomed roasting pan and roast uncovered until the bones are brown on top, about 20 minutes. Turn the bones over with tongs and continue roasting until the bones the bones are browned, about 45 minutes to an hour.

Remove the bones from the oven and transfer to large stockpot. Pour off the fat from the pan. Add the wine and brandy to the pan and deglaze over high heat, scraping the pan with a spatula or large spoon to loosen all the bits. Transfer the liquid to the stockpot.

Add the remaining ingredients to the stockpot, making sure to add enough water to cover the stockpot completely. Slowly bring the mixture to a boil over medium-low heat. Then reduce the heat, and continue simmering for at least 12 hours, adding enough cold water every 3 to 4 hours to keep the bones covered.

Strain the stock into a saucepan. Let it cool, and then skim off the fat and any impurities that rise to the surface.

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Bring the liquid to a boil, and allow it to reduce over high heat to about 1 quart. YIELD: 1 QUART

To Make The Entrée
Preheat oven to 400 degrees.
Dredge the oxtail pieces in the seasoned flour. Heat the oil in a Dutch oven or ovenproof casserole, and brown the oxtail over high heat.

Add the remaining ingredients and braise in the oven for 3 ½ to 4 hours, or until the meat flakes off the bone. Let the oxtail cool for 15 minutes. Transfer the oxtail to a large bowl. Strain the liquid into a large saucepan, discarding the vegetables. Reduce the liquid over high heat to ¾ cup, or until it is thick enough to coat the back of the spoon. Add the demi-glace and continue to reduce over high heat. Return the oxtail to the pan and coat with the sauce. Cover the pan, reduce the heat, and simmer for 10 minutes. Serve the oxtail over rice with sauce.

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