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
• 2 tbsp olive oil
• 3 medium-sized tomatoes, diced
• 1 small spanish onion, finely diced
• 1 tsp minced garlic
• 1/3 cup chopped cilantro
• 1 bay leaf
• salt and freshly ground black pepper
• 1 cup chicken stock or water
• 1 1/3 cups finely chopped scallions