A flavorful and hearty Cuban-inspired oxtail stew, perfect for a comforting meal.
Combine the olive oil, dry cooking wine, and salt in a bowl. Add the oxtail and toss to coat. Cover and refrigerate for at least 8 hours or overnight.
Marinating overnight allows the flavors to deeply penetrate the meat, enhancing its taste.
Heat a large pot over medium heat and add a drizzle of olive oil. Brown the oxtail pieces on all sides, then remove them from the pot and set aside.
Browning the meat adds a rich depth of flavor to the stew.
In the same pot, add the chopped onion, green pepper, carrots, and potatoes. Sauté until the onion becomes translucent.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the minced garlic, ground allspice, nutmeg, and bay leaves to the pot. Cook for an additional minute to release the aromas.
Cooking the spices briefly enhances their flavors.
Return the oxtail to the pot and add the tomato sauce and beef broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2 hours, stirring occasionally.
Check occasionally to ensure the liquid hasn't reduced too much; add water if necessary.
Remove the bay leaves and serve the stew hot over white rice or with crusty bread.
Serving with a starch helps soak up the delicious sauce.
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