Ingredients
The following ingredients have 4 Servings
- 3 pounds oxtails, (trimmed, disjointed and cut into 2" pieces)
- salt and pepper to taste
- 2 tablespoons naranja agria — or (bitter orange juice, substitute a mixture of equal parts orange juice and lime juice)
- 1/4 cup olive oil
- 1 large onion, (finely chopped)
- 1 large green pepper, (finely chopped)
- 6 cloves garlic, (minced and crushed)
- 1/4 teaspoon oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1 8- ounce can tomato sauce
- Tabasco sauce to taste
- 1 1/2 cups dry red wine
- 1 15-oz can beef broth
- 2 large chorizos (sliced into 1" thick rounds)
- 4 medium potatoes (peeled and quartered)
Instruction
- Season the oxtail pieces with salt, pepper and naranja agria.
- In a large skillet over medium heat, heat 2 tablespoons of the oil until fragrant, then brown the oxtails on all sides. Remove them from the heat, set aside and discard oil.
- In a large casserole or dutch oven, heat the remaining 2 tablespoons of oil over medium heat until fragrant, then add the onion and green pepper and cook for about 3 minutes. Reduce the heat to low, stir in the garlic and dry spices, and sauté for about 2 more minutes or until the onion is translucent and tender.
- Put the oxtails in the pan and add all of the remaining ingredients except the potatoes. Stir well and bring to a boil over medium heat. Reduce the heat, cover and simmer 2 hours, adding additional liquid if needed.
- Add the potatoes and cook for an additional 30 minutes or until the potatoes are done.
- Transfer to a serving platter and garnish with chopped parsley.
