• 2 Lb oxtails
• 1 1/2 Tsp kosher salt
• 1 Tsp ground black pepper
• 5 garlic cloves, smashed
• 1/4 cup yellow onion, sliced
• 1/4 cup green bell pepper, sliced
• 1/2 cup Texas Brew El Chili Catrin Sauce‑ All Purpose
• 1 cup low sodium chicken broth

1. Place a large sauté pan over medium heat.
2. Season oxtails with salt and pepper.
3. Place in pan and brown on all sides for about 3 to 4 minutes per side.
4. Remove oxtails from pan and set aside.
5. Add garlic, onion and bell pepper to pan and sauté until soft, about 3 minutes.
6. Place oxtails, garlic, onions and bell peppers in a slow cooker with Texas Brew El Chile Catrin and broth.
7. Cover with lid and set heat to low for 3 hours or until meat falls off the bone.
8. Remove oxtails and cool until meat is cool enough to be handled.
9. Shred meat and place back in slow cooker and let cook uncovered for about 30 minutes or until liquid has completely reduced down.
10. Serve with sunny side up eggs or tortillas.

Original Recipe at: https://www.heb.com/recipe/recipe-item/oxtail-barbacoa/1398819871902