Season and marinate the oxtail

• Season the oxtail with the adobo, Sazon, garlic powder, oregano and pepper.
• Crush the garlic with oil and adobo, then add it to the oxtail with half of the sliced onions and peppers.
• Mix well, cover and marinate overnight in the refrigerator.

Brown the sugar and sear the oxtail

• Heat the oil in a pot with the brown sugar and mix until it browns.
• Sear the oxtail on both sides until nicely browned.
• Remove the oxtail from the pot and set aside.

Build the gravy

• Add the reserved marinade juices to the pot.
• Stir in the sofrito and tomato sauce and let it cook out.
• Add the adobo, oregano, salt, pepper and water, then add the chicken bouillon cube.

Simmer the oxtail

• Return the oxtail to the pot along with the cilantro and bay leaf.
• Cover and simmer on low until the meat is tender.

Add the remaining vegetables

• Once the meat is tender, add the rest of the onions and peppers.
• Cook until the vegetables are tender and the gravy is flavorful.

Serve

• Serve hot, with rice.