Well, the Cubans almost always use what is called a "sofrito" in most of their dishes. My mom always made ox tail stew and this was the only way she used ox tails . But the Cubans ! a different story. Here is Rabo Encendito !
Salt and pepper about three pounds of nice lean ox tails.Brown in a pressure cooker (or can be stewed until tender), after having added about three cups water. Pressure cook about 40 minutes.
In a separate skillet ...
Make the "sofrito" by sauteeing a lg green pepper, large yellow onion, a few cloves crushed garlic and a can and a half tomato sauce in olive oil. Add some dry white wine (I use Cuban vino seco which is soooo cheap here but the ox tails are $3.99 a pound ! ), a can or small jar of chopped pimientos - they used these in everything, and the liquid that comes with it, and two bay leaves. Simmer slowly and when the ox tails are tender, combine with the sofrito and simmer until thick. I add a beef bouillion cube for extra body. Add more water or wine if too thick. Serve over steamed white rice. A hot crusty bread or salad goes well with it.When most of the meat is gone I use the left over sauce for spaghetti or linguini.
Be warned - I rarely measure anything -- so with my recipes you need to "eyeball " it most of the time.