3 1/2 LB oxtail cum calce purgatur suco et citreo
1 tsp sal
1/8 tsp piper
1 tbsp adobo condienda
piperis scotch 1 fibulas piperis
3 tbsp condimentum viride (Haitian Epis)
3 allium caryophyllorum concisi
1 tbsp thymi folia
1 tbsp apii concisi
2 tbsp liquamen soy
1 tbsp Wigorniensis Sauce
1 sazon (goya)
2 tbsp oleum olivae
1 calicem concisus lycopersicum
2 tbsp ketchup
2 tbsp fuscus saccharum vel statius
2 calicem concisi cepam
1 calicem viridis belle concisi
1 caepe viridi concisi< br>8-10, cyathos aquae