Braised Oxtail With Yucca, Potatoes and Red Wine

Ingredients Edit

Sofrito Edit

Directions Edit

  1. Heat vegetable oil in a heavy stew pot over a high flame until hot.
  2. Season oxtails with salt and pepper.
  3. Working in batches, brown the oxtails.
  4. Return all meat to pot and add wine.
  5. Cook uncovered over medium heat until liquid is reduced to a thick syrup, about 20 minutes.
  6. Add broth and bay leaves.
  7. Stir to deglaze, scraping browned bits up from bottom of pot with a wooden spoon.
  8. Cook uncovered at a fast simmer for 1 hour.
  9. Add yucca and fresh potatoes and continue cooking about 45 minutes more until meat, yucca and potatoes are tender.
  10. If using the papas coriollas, add them now along with half the cilantro, cooking another 5 to 7 minutes until heated through.

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