Cuban oxtail stew / Rabo Encendido / Cuban style oxtail stew

Ingredients

• 3.5-4 pounds oxtail with outer layer of fat trimmed
• 1.5 teaspoons salt
• 2 Tablespoons flour
• Olive oil
• 1 medium onion, minced
• 1 small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds)
• 5 large cloves garlic, minced (2 - 3 Tablespoons)
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• optional: 1/2 teaspoon allspice
• 1 bay leaf
• 3 Tablespoons tomato paste
• 2 cups liquid (any combination of water, dry wine, or beef/chicken/vegetable stock) 
• 1-2 teaspoons ground black pepper

Directions