and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
Drain oxtails
discarding all but 1/2 cup of the marinade.
Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides
about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes
onion
and carrots until onions are translucent
about 5 minutes.
Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant
about 30 seconds. Stir in green olives
bay leaves
sazon completa
sazon seasoning
and allspice. Pour in reserved marinade
tomato sauce
and chicken broth.
Return oxtails to the pot. Bring to a boil
reduce heat
and simmer
covered
until oxtails are fork tender and falling off the bone
about 4 hours.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
