Cuban Style Oxtail Stew

Ingredients

• 4 lbs oxtails, disjointed 
• 1/4 cup olive oil 
• 1/2 cup dry cooking wine 
• 1 teaspoon salt olive oil (for frying) 
•  2 1/2 cups diced onions 
• 2 1/2 cups diced green peppers 
• 2 cups diced red peppers 
• 1 cup potato, quartered (about 2 med-large potatoes) 
• 6 garlic cloves, mashed 
• 3/4 teaspoon salt 
• 1/2 teaspoon sazon Accent seasoning (about 1/2 packet) 
• 1/2 teaspoon ground allspice 1 teaspoon nutmeg 
• 1 tablespoon of Oregano 
• 1 tablespoon of Completo Seasoning 
• 1 tablespoon of Cayenne
• 2 bay leaves, dried 2 (8 ounce) cans tomato sauce (Goya) 
• 1 1/2 cups dry cooking wine 
• 2 1/2 cups beef broth

Directions

1. Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard. 
2. Brown meat on both sides in olive oil. 
3. Remove the meat and add onion, peppers, carrots, and potatoes. 
4. Saute until the onions are somewhat translucent. 
5. Add garlic/salt mixture and continue cooking for about a minute. 
6. Add remaining ingridients, including meat. 
7. Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours. 
8. Remove bay leaves and serve hot over white rice.