A traditional Cuban ox tail stew that's slow cooked in wine and beer until the meat is fall off the bone tender. Traditionally served with white rice, plantains and a watercress salad.
The day before, trim the oxtail and generously season with kosher salt and black pepper. Refrigerate overnight. The next day, allow the meat to come to room temperature before searing, about 1 hour.
Preheat oven to 325°F and place rack in middle position.
Heat a cast iron casserole or a wide, heavy bottom pot over high heat. Add enough oil to coat the bottom of the casserole.
Reduce heat to medium-high and sear all sides of the oxtails without overcrowding the casserole. You will need to work in batches, about 10 minutes per batch. Transfer all oxtails to a bowl and set aside.
Sauté diced onion, green bell pepper and carrots until onion is translucent. Add garlic and sauté for two minutes. Add kosher salt, black pepper, ground cumin and ground oregano. Stir to combine and release fragrance. This step will take about 8-10 minutes.
Add a can of tomato sauce, red wine, beer, diced roasted red bell peppers, Spanish olives with juice, Sazon Goya with Azafran seasoning packet and bay leaves. Stir well to combine.
Transfer the oxtail back into the casserole and cover with lid. Place in the preheated oven and bake for 4 hours.
Remove from oven and allow to rest for 10 minutes. Transfer the oxtail to a dish and set aside while you skim the fat from the casserole with a ladle. Transfer the oxtail back to the casserole and sprinkle with parsley.
Traditionally served with white rice and plantains. You can also serve over mashed potatoes or mashed malanga.