Rabo Encendido (Cuban Oxtail Stew)

Ingredients

• 1.5 cups vino seco , white cooking wine
• 0.25 cups olive oil
• 1 teaspoon salt
• 4 pounds beef oxtails
• 2 tablespoons olive oil , divided
• 2 potatoes , peeled and quartered
• 2 cups diced onion
• 1 cup diced carrots
• 6 cloves garlic , coarsely chopped
• 0.5 teaspoons salt
• 0.25 cups green olives , pitted and halved
• 3 bays leaves
• 2 teaspoons Miami-style sazon seasoning , sazon completa
• ½ , .18 ounce
• 0.5 teaspoons allspice
• 2 , 15 ounce
• 3 cups chicken broth

Instructions

1. 1

   Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.

2. 2

   Drain oxtails, discarding all but 1/2 cup of the marinade.

3. 3

   Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.

4. 4

   Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.

5. 5

   Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.