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
* ⅓ cup chopped cilantro
* 1 bay leaf
* salt and freshly ground black pepper
* 1 cup chicken stock or water
* 1⅓ cups finely chopped scallions
==Directions==
# Heat vegetable oil in a heavy stew pot 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.
Category:Cassava Recipes
Category:Chicken stock and broth Recipes
Category:Green onion Recipes
Category:Merlot Recipes
Category:New potato Recipes
Category:Oxtail Recipes
Category:Pinot Noir Recipes
Category:Tomato Recipes
Category:Venezuelan Meat Dishes