2 tablespoons of vinegar
2 packets of sazon with achiote
1 packet of sazon without achiote
1/8 teaspoon of pepper
1/8 teaspoon of adobo
2 goya hot pickled peppers, crushed
1 tablespoon of sugar
2 cups of water
1/4 cup of oil
4 teaspoons of sofrito
2 teaspoons of tomato paste
Rinse all Oxtail.
Coat all Oxtail in a large bowl with vinegar, both packets of sazon, adobo, pepper, hot pickled peppers and massage into oxtail.
Heat oil and sugar together until brown, do not burn.
Add Oxtail one at a time coating each one with the browned sugar.
Add water and simmer for about 3 hours checking periodically to be sure water does not dry out.
If water gets low add more, I add 1/2 cup at a time.
Do not add too much water at the end of the 3 hours, otherwise sauce will not get thick.
When meat is tender add sofrito and tomato paste, mix and cook for another half hour.