Oxtail Stew

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1 cup Malbec red wine

1 cup pisco (a Latin American grape brandy, similar to grappa)

1 bunch thyme, leaves removed and chopped

1 cup flour

2 tablespoons olive oil, plus 1 tablespoon

3 chipotle peppers in adobo

1 cup tardio (a sweet, late harvest wine made from the Torrentes grape), preferred brand, Santa Julia

3 stalks celery, diced

1/2 cup Cajun seasoning

3 Italian frying peppers, cut into large pieces

2 carrots, diced

5 pounds oxtails, cut in 2-inch thick rounds

1 (10-ounce) can whole tomatoes, crushed by hand

Salt and pepper

Serving suggestions: yellow rice

1 large Spanish onion, diced

3 bay leaves

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