Caribbean Oxtail with Yuca and Swiss Chard Recipe

Ingredients

• 2 tablespoons olive oil
• 2 pounds oxtail
• Kosher Salt
• Black pepper
• 1 vidalia onion, sliced
• 4 cloves garlic, thinly slices
• ⅓ cup Worcestershire
• 3 tablespoons tomato paste
• ½ teaspoon red pepper flakes
• ¼ teaspoon ground white pepper
• 1 teaspoon dried oregano
• Garlic salt to taste
• 1 teaspoon ground cumin
• 1 bay leaf
• 2 cups herbed beef stock
• 1½ pounds frozen thawed or fresh yuca, cut in half crosswise
• 2 bunches or 10 stalks Rainbow Swiss chard, stemmed and cut in half