Braised Oxtail with Yucca, Potatoes and Red Wine Recipe from Venezuela

Ingredients

• 4 tbsp vegetable oil
• 8 lb (3.63 kg) oxtails , cut into 2-inch thick chunks
• kosher salt and freshly ground black pepper
• 4 cups Chilean pinot noir or merlot
• 6 qt (5.68 liters) low-sodium chicken broth
• 2 bay leaves
• 2 lb (907 g) yucca, peeled, cut lengthwise, and tough core removed
• 1 lb (454 g) drained papas criollas (pickled potatoes ) or small red new potatoes
• 2 cups freshly chopped cilantro