Caribbean Beef Stew - cooking recipe

Ingredients

1 tablespoon olive oil
3 1/2 lbs oxtails or 3 1/2 lbs beef back ribs
1 onion, chopped
3 bay leaves
4 fresh thyme sprigs
3 whole cloves
7 1/2 cups water
1 green plantain, peeled and cut into large dice
1/2 cup yucca root, peeled and cut into large dice (cassava)
1/2 cup yautia, peeled and cut into large dice
1/2 cup pumpkin or 1/2 cup butternut squash, cut into large dice
1 ear of corn, cut into 1-inch rounds
2 garlic cloves, crushed
1 tablespoon tomato paste
1 (14 ounce) can diced tomatoes
1 teaspoon ground allspice
1 hot chili pepper
salt and freshly ground black pepper
1 Sazon Goya seasoning (optional)

Preparation

Using a Dutch oven or pressure cooker (depending on your preferred method), brown oxtails or beef ribs in oil, over medium high heat, until well browned, about 10 minutes.
Add onions, bay leaves, thyme, cloves, and water; cover and cook until meat is tender, 2 1/2 hours, over low heat in a Dutch oven on the stove-top or 1 1/2 hours in the pressure cooker.
Add remaining ingredients (except salt and pepper) and cook an additional 30 minutes, until vegetables are tender and meat is falling off the bone.
Season with salt, pepper, and sazon (if using) to taste.
Serve hot.