Cuban-style Oxtail Stew

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

1. Marinate the meat with Chef Merito® Meat Marinade for 2 hours (for more flavor, marinate overnight).
2. Brown the meat on both sides in olive oil. Remove the meat and sauté the bell peppers and onions in the same oil.
3. 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.
4. Cook for 2 hours at medium heat or until the meat is fork-tender.
5. Remove the 2 bay leaves before serving.

Suggestions: Serve over rice.