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Ingredients

• 4 tablespoons vegetable oil
• 8 pounds oxtails cut into 2 inch thick chunks
• kosher salt and freshly ground black pepper
• 4 cups Chilean Pinot Noir or merlot
• 6 quarts low-sodium chicken broth
• 2 bay leaves
• 2 pounds yucca (peeled, cut lengthwise and tough core removed
• 1 pound drained papas criollas (pickled potatoes) or small red new potatoes
• 2 cups freshly chopped cilantro

Sofrito Edit

• 2 tablespoons olive oil
• 3 medium sized tomatoes, diced
• 1 small Spanish onion, finely diced
• 1 teaspoon minced garlic
• cup chopped cilantro
• 1 bay leaf
• salt and freshly ground black pepper
• 1 cup chicken stock or water
• 1 cups finely chopped scallions

Description

Recipes Wiki