Rabo Encendido (Cuban Oxtail Stew)

1 . Stage

Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.

2 . Stage

Drain oxtails, discarding all but 1/2 cup of the marinade.

3 . Stage

Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.

4 . Stage

Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.

5 . Stage

Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.