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Ingredients

  • 4 lbs oxtails, disjointed and cut into chunks
  • 1 cup olive oil
  • 2 cups dry wine, divided
  • 1 teaspoon salt
  • 2 1⁄2 cups diced onions
  • 2 1⁄2 cups diced green peppers
  • 2 cups diced red peppers
  • 1 cup diced carrot
  • 1 cup potato, diced
  • 6 garlic cloves
  • 1 teaspoon salt
  • 1⁄2 teaspoon Sazón Completa seasoning, or ground allspice
  • 1 teaspoon ground allspice
  • 1 teaspoon nutmeg
  • 2 bay leaves
  • 2 (8 ounce) cans tomato sauce
  • 2 1⁄2 cups beef broth
  1. Marinate the meat in ¼ cup olive oil, dry cooking wine, and salt overnight.
  2. Once you are ready to prepare the meat, discard the marinade. In a frying pan over medium-high heat, brown the meat on both sides in olive oil until the meat is toasted. Reserve.
  3. To the same frying pan, add onion, peppers, carrots, and potatoes. Sauté until the onions are translucent (about 4 minutes). Add garlic and salt. Cook for one more minute.
  4. Add the meat, cloves, nutmeg, tomato sauce, beef broth, bay leaves, allspice, and Sazón Completa.
  5. Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork-tender (about 2 hours).
  6. Remove bay leaves, reserve the gravy and serve hot over white rice.

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