Braised Oxtail with Yucca, Potatoes and Red Wine

Ingredients

 * 4 tablespoons vegetable oil
 * 8 pounds oxtails cut into 2 inch thick chunks
 * Kosher salt and freshly ground black pepper
 * 4 cups Chilean Pinot Noir or Merlot
 * 6 quarts low-sodium chicken broth
 * 2 bay leaves
 * 2 pounds yucca (peeled, cut lengthwise and tough core removed
 * 1 pound drained papas criollas (pickled potatoes) or small red new potatoes
 * 2 cups freshly chopped cilantro

Sofrito:


 * 2 tablespoons olive oil
 * 3 medium sized tomatoes, diced
 * 1 small Spanish onion, finely diced
 * 1 teaspoon minced garlic
 * 1/3 cup chopped cilantro
 * 1 bay leaf
 * Salt and freshly ground black pepper
 * 1 cup chicken stock or water
 * 1 1/3 cups finely chopped scallions

Directions

 * Heat vegetable oil in a heavy stewpot over a high flame until hot.
 * Season oxtails with salt and pepper.
 * Working in batches, brown the oxtails.
 * Return all meat to pot and add wine.
 * Cook uncovered over medium heat until liquid is reduced to a thick syrup, about 20 minutes.
 * Add broth and bay leaves.
 * Stir to deglaze, scraping browned bits up from bottom of pot with a wooden spoon.
 * Cook uncovered at a fast simmer for 1 hour.
 * Add yucca and fresh potatoes and continue cooking about 45 minutes more until meat, yucca and potatoes are tender.
 * If using the papas coriollas, add them now along with half the cilantro, cooking another 5 to 7 minutes until heated through.