1. Take out your oxtails and soak them in a bowl of apple cider vinegar. Cut up your limes into halves and scrub the oxtails thoroughly in the bowl. Repeat this process about three times.
2. Trim off about a 90% of the fat on the meat with your fingers or using a knife and set this aside.
3. Take out your red bell pepper and mince thoroughly. Repeat this for the green bell pepper, white onions, and cloves of garlic. Mix the cut-up vegetables well.
4. Pour the vegetable mix into your bowl of oxtails and rub into the meat well. Add a pack of sazon, 4 tablespoons of the oxtail Caribbean seasoning, and mix again into oxtails with your hands.
5. Pour your can of stewed tomatoes into the mixture. Add ½ a tablespoon of Browning, scotch bonnet pepper hot sauce or scotch bonnet pepper with the seeds removed. Mix again and set aside to marinate. You can marinate your seasoned oxtails for two days, one day or five hours if you’re in a hurry to cook those bad boys up.
6. When they’re done marinating, remove them from the bowl and set the bowl aside. This is going to be used for making the stew.
7. Add 3 tablespoons of cooking oil and sugar to a cooking pan. Mix and let simmer for a while before adding your oxtails. Remember, this is not the part where you fully cook the oxtails, so just let them turn brown before taking them out.
8. When you’re done Browning your oxtails, set them aside and leave the juices the Browning left in the pan. Add a can of tomato paste into the pan and half a cup of sofrito, and stir well into the Browning bits and juices.
9. Pour in your vegetable mix into the pan and stir continuously. Make sure your heat is at a lower temperature so the tomatoes don’t burn.
10. Add in ½ a cup of dry red wine and 3 cups of water and stir for a couple of minutes. Add a heaping tablespoon of beef bullion, and if you don’t have that, you can use beef broth as a substitute. Add a teaspoon of Browning into your stew and stir slowly.
11. Start adding your oxtails back into the pan. Cut up and wash the potatoes, and add them into the pan, too. Add two bay leaves and sprigs of thyme leaves to your pan.
12.  Preheat oven at 300° F. Close the lid of the pan and cook in the oven for 3 and a half hours. The meat and potatoes will begin to soften. Remove any lingering fat at the edges of the pan so they don’t get back into the dish.
13. Add the baby carrots and lipton’s beefy onion mix to the pan, and mix everything together.
14. Take it back into the oven and cook again for an hour. After that, you delicious oxtails and potatoes are ready to be eaten.

You can always add a little more sugar or seasoning for added flavor. This recipe is incredible with rice, red beans or anything you feel like eating with this dish. Although it takes a long process to prepare, oxtail stew with potatoes are sure to leave a mouthwatering taste which you and your friends are sure to love.

If you want more ideas on how to cook oxtail and potatoes, feel free to watch this video recipe.