Ingredients
Equipment
Method
- Step 1:Prep: In a food processor, chop the onion, garlic, and bell pepper.Step 2:Place the stockpot on the stovetop and set the heat to medium heat - once hot, place the oxtail in the pot, brown all sides, and render some of the fat. Step 3:Remove the oxtail, pour the chopped onion and garlic mixture, sazon, cumin, bay leaves, and salt into the pot, and quickly sauté. After 5-10 minutes, add the oxtail back in.Then add the tomato sauce and coat the oxtail in the sauce and onion mixture. Allow that to cook for 10 - 15 minutes. Then, reduce to low to medium heat - adjust based on your stovetop. Once the onion and garlic mixture is slightly caramelized, add the bone broth and water, stir, and cover.Step 4:Monitor and adjust the heat if needed. Make sure the mixture is cooking without burning and stir. Cover and continue cooking until the oxtail is fork tender and slightly falling off the bone.Step 5:Peel and chop the potatoes and add to the stew to finish cooking for 10 minutes. Finish off with cilantro (optional).Serve with freshly cooked white rice, and enjoy!Buen Provecho!