Real Cuban Rabo Encendido (Oxtail Stew) - cooking recipe

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

Preparation

Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
Remove the meat and add onion, peppers, carrots, and potatoes.
Saute until the onions are somewhat translucent.
Add garlic/salt mixture and continue cooking for about a minute.
Add remaining ingridients, including meat.
Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
Remove bay leaves and serve hot over white rice.