Rabo Encendido ("Tail on Fire", translated literally) is a spicy stew usually prepared for special occasions. It's preparation is long and it contains many ingredients but it is definitely worth it.

Time: 90 Mins
Difficulty: Advanced
Serve: 6 people

Before starting to cook: Wash the meat with warm water and scrub with the cut lemon.

Ingredients:

• 6 lbs of ox-tail cut in the joints
• 4 lemons cut in halves
• 1 tablespoon of mashed garlic
• 4 tablespoons of oil
• 2 large green bell peppers chopped into cubes
• 1/2 lb of carrot cut into 1-inch thick pieces
• 2 large onions
• 8 tomatoes
• 4 tablespoons of tomato paste
• 2 tablespoons of celery
• 1/2 lb of potatoes cut into 1-inch cubes
• 2 cubes of beef stock
• 1/2 cup of capers
• 1/2 teaspoon of powdered oregano
• 1/2 teaspoon of thyme
• 1/2 teaspoon of coriander/cilantro
• 2 teaspoons of vinegar
• 2 teaspoons of hot chili sauce
• 1 cup of chickpeas (optional)

Preparation:

1. Place the meat in a pan and add the herbs, garlic, vinegar, capers, spices and salt. Stir to distribute evenly. In an iron pot heat the oil, add the beef and stir (be careful with hot oil splattering). Cover and wait one minute, then stir again. Add a few tablespoons of water if mixture sticks to the pot.
   
2. Continue this process until the meat is tender, adjusting water when necessary. Add the rest of the ingredients and 4 cups of water. Cover and let simmer at low heat until all the ingredients are tender, adjust water when necessary.
   
3. Serve while hot with a few slices of avocados and white rice.

I added chickpeas to the recipe at the suggestion of various people.