Real Cuban Rabo Encendido Oxtail Stew

Ingredients

• 4 lbs oxtails, disjointed
• 1⁄4 cup olive oil
• 2 cups dry wine, divided
• 1 teaspoon salt
• olive oil (for frying)
• 2 1⁄2 cups diced onions
• 2 1⁄2 cups diced green peppers
• 2 cups diced red peppers
• 1 cup diced carrot
• 1 cup potato, quartered (about 2 med-large potatoes)
• 6 garlic cloves, mashed with
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon sazon Accent seasoning (about 1 1/2 teaspoon, 1/2 packet)
• 1⁄2 teaspoon ground allspice
• 1 teaspoon nutmeg
• 2 bay leaves, dried (I use Badia brand)
• 2 (8 ounce) cans tomato sauce (Goya is best)
• 2 1⁄2 cups beef broth

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