Rabo Encendido

This is loosely based on a Cuban spicy stew usually served on special occasions. Meaty chunks of oxtail are dredged with a piquant seasoning of flour, black pepper, dry mustard, thyme, allspice and paprika, then stewed at a leisurely pace until the meat is falling off the bone. Creamy cannellini beans, though not authentic, mellow the fiery juices.