- Ingredients FOR THE OXTAIL STEW: 4 pounds of oxtail, 2 tablespoons kosher salt, 1 red and 1 green beil cored seeded and diced, 2 yellow onions diced, 6 garlic cloves smashed, 1 tablespoon smoked paprik, 1/2 cup balsamic vinegar, 1 tablespoon each of fresh rosemary thyme and oregano and 1 tablespoon black pepper.

- Ingredients FOR THE YUCA POUTINE: 1 large yuca (about 6 pounds) peeled and chopped into, 1-inch-long strips, vegetable or canola oil for deep frying, 1/4 teaspoon salt for sprinkling or to taste, 4 cups oxtail stew, 1/2 cup grated manchego, 1/2 cup grated gruyere and 1/2 cup shredded sharp ageg cheddar.

- Method TO MAKE THE STEW:

• Put all the stew ingredients in a pressure cooker and add enough water to just cover the oxtail. Cook oxtail in pressure cooker for 45 minutes - 50 minutes. Turn off the heat and let the oxtail cool to room temperature in the gravy. Pick the meat off the bones and return to the gravy, discard the bones.

- Method TO MAKE YUCA FRIES:

• Bring a medium saucepan os salted water to a boil over medium-high heat, add the yucca and cook until soft about 5 minutes. Drain and set aside.
• In another medium pot, heat 2 inches of oil over medium-high heat until the oil reaches 350°F. Prepare a bed of paper towels for draining the fries. Add the yuca strips to the hot oil and flash fry them until gold and crispy on all sides. Immediately transfer the yucca to the paper towels to drain and salt them liberally.
• Transfer the hot fries to a platter, spoon the oxtail stew on top and sprinkle the grated cheese all over. Serve immediately.