Rabo Encendido (Cuban Oxtail Stew)

Ingredients (17 items)

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• 1 ½ cups vino seco (white cooking wine)
• ¼ cup olive oil
• 1 teaspoon salt
• 4 pounds beef oxtails
• 2 tablespoons olive oil, divided
• 2 potatoes, peeled and quartered
• 2 cups diced onion
• 1 cup diced carrots
• 6 cloves garlic, coarsely chopped
• ½ teaspoon salt
• ¼ cup green olives, pitted and halved
• 3 bay leaves
• 2 teaspoons Miami-style sazon seasoning (sazon completa)
• ½ (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)
• ½ teaspoon allspice
• 2 (15 ounce) cans tomato sauce
• 3 cups chicken broth