Rabo Encendido

Rabo Encendido
2 pounds oxtails, trimmed of fat and cut into 2-inch sections
2 tablespoons Spanish olive oil
1 green pepper, diced
1 red pepper, diced
1 onion diced
1 teaspoon minced garlic
1 cup red wine
1/2 cup white wine
1/2 cup chopped tomatoes
1/2 cup Spanish olives
1/2 cup tomato sauce
1/2 cup ketchup
1/2 teaspoon red pepper flakes
2 bay leaves
Place oxtails in heavy-bottomed pot and cover with cold water. Bring water to a boil and reduce to a simmer, cooking for 10 minutes. Discard water and rinse oxtails. Set aside.
In same pot heat olive oil and saute the green and red peppers, the onion and garlic. Add the wines and deglaze the pan, stirring in browned bits from the bottom of the pan. Add the tomatoes, olives, tomato sauce, ketchup, red pepper flakes and bay leaves. Cover and cook over low heat for 2 hours.
To serve: Mound garlic mashed potatoes in center of plate. Arrange four sections of ox tail around potatoes and across from each other. Spoon sauce over all and garnish with plantain chips if desired.
Serves four to six.
Chef Al Quesada, Cafe Siboney, Bartlett