- Generously season all sides of the Ox Tail with salt and pepper.
- In a Dutch oven, heat oil on medium heat. Brown the Ox Tail on all sides. You may have to do this in batches. Remove from pot and set aside.
- Sauté the green peppers and onions for 1-2 minutes or until tender. Add the garlic and sauté for 30 seconds.
- Stir in the beef broth, cooking wine, tomato sauce, complete seasoning, cumin, bay leaves, salt and pepper.
- Add the meat back in and bring to a boil. Reduce heat to low, cover with a lid and simmer for 1 hour.
- After an hour, gently stir in the meat. If you notice the pot needs liquid, add 1 cup of water. Continue to cook for 1 more hour on low heat until the meat is soft and fork-tender.
- After 2 hours, add in the carrots and potatoes. Cook for another 30 minutes until tender. If you pierce the meat with a knife and it’s tender, it’s done. Just make sure the carrots and potatoes are tender too.
- Serve with white rice and enjoy!
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