2.5 lbs oxtail

Marinade
~2 T parsley, finely chopped
~2 T oregano, finely chopped
2 T garlic, finely chopped
2 T onion, finely chopped
4 chiles de arbol
1 T salt
1/3 cup red wine
1 tablespoon olive oil (+2 tablespoons for later cooking)

Sofrito:
1 Large Yellow Onion, finely chopped
1.5 Bell peppers, finely chopped
2 T minced garlic
1 cup red wine

~2 T parsley, finely chopped
1/4 t cumin
1/4 t black pepper
2 1/4 t sugar
1  1/2 T white vinegar
12 oz tomato sauce (plain)
2 cups water