3 - 3 1/2 Pounds of Oxtail, trimmed of fat, disjointed and cut into 2" pieces. Juice of 2 Limes. 1/2 cup Olive Oil. 1 large Onion. 1 Green Pepper Chopped. 4 Cloves Garlic Chopped. 1 Can of Tomatoes Chopped. 1/2 Cup Dry Sherry. 1 Cup Dry Red Wine. 2 Cups Beef Bouillon. 1/4 Teaspoon Dry Oregano. 1/4 Teaspoon Cumin. 1 Bay Leaf. Salt and Pepper To Taste. 2 Chorizos. 4 Medium Potatoes Cut into 4 Pieces. Brown chorizos then reserve. Brown oxtails in oil, if oil looks looks brown then change it to sauté the onions garlic and green pepper. Add everything except potatoes, cook slowly adding more wine if necessary. Add potatoes and chorizos towards the end. Serve with rice, White or Cuban................ You can add chopped green olives. or small caper well washed. or Paprika. or Essence instead of other spices -- What's that you say?? ESSENCE or Cuban Spice mix Recipe. 5 tablespoons Sweet Paprika 2 ''''''''' Ground Pepper 2 ''''''''' Onion Powder 2 ''''''''' Cayenne powder 2 ''''''''' Oregano Dried 2 ''''''''' Thyme 1/4 cup of cooking salt Mix and keep in a jar in the dark. You can make this with (braising) (stewing) beef, or possibly thigh fillet of chicken. (if using chicken only cook for 35-40 minutes). From the Book "Memories of the Cuban Kitchen" >From memory I think I ate this at a Shopping Mall Cafe in Orlando Fla, wasn't on the menu just asked for something more authentic than the food they served at "Bongos"...seem to recall the people at the table next to ours wondering what a well dressed anglo was doing eating it...mine had the olives in it... Deciphered from the handwritten notes my mother sent me. We shoulda been in medicine... Cya Luke in Oz