Servings: 4
Ingredients
- 3 lbs. Oxtail, disjointed
- ½ cup Chef Merito® Meat Marinade
- 1 bottle Red wine
- ½ cup Dry cooking wine
- ½ cup Olive oil
- 1 Onion, diced
- 2 cups Red and Green Bell Peppers, diced
- 1 tsp. Chef Merito® Adobo Creole Style
- 1 tbsp. Chef Merito® Mojo Criollo
- 1 (8 oz) can Tomato Sauce
- 1 tsp. Nutmeg
- 2 Bay Leaves
- 4 tsp. Chef Merito® Meat Seasoning or 2 Tbsp. Beef Broth
Preparation
- Marinate the meat with Chef Merito® Meat Marinade for 2 hours (for more flavor, marinate overnight).
- Brown the meat on both sides in olive oil. Remove the meat and sauté the bell peppers and onions in the same oil.
- In a medium saucepan, place the meat, sautéed mix, and tomato sauce. Add Chef Merito® Adobo Creole Style, Chef Merito® Mojo Criollo, dry cooking wine, bottle of red wine, and the remaining ingredients.
- Cook for 2 hours at medium heat or until the meat is fork-tender.
- Remove the 2 bay leaves before serving.
Suggestions: Serve over rice.