Ingredients

List of 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
  • Marinate the meat in ¼ cup olive oil, dry cooking wine, and salt overnight.
  • 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.
  • 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.
  • Add the meat, cloves, nutmeg, tomato sauce, beef broth, bay leaves, allspice, and Sazón Completa.
  • Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork-tender (about 2 hours).
  • Remove bay leaves, reserve the gravy and serve hot over white rice.
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