In a bowl add Oxtail, season with half the Salt, and Half the Pepper. Toss until well mixed. Add half the Oil, toss until Oxtail is well coated with Oil. Place the Oxtail on the rack. Season Beef Shank with the rest of Salt, and Pepper. Coat the Beef Shank with Oil, then place on rack. Place baking sheet in the oven for 40 minutes, (until Beef well caramelized).
In a pressure cooker add Beef, Beer, Bay Leaves, and Chicken Stock. Pressure cook for 1 hour. Allow to naturally reduce pressure. Remove Bones, shred the Beef, set aside.
Beets:
- Preheat oven to 175 ℃ / 350 ℉.
Coat the Beets in Oil. Place Beets in covered casserole dish, place casserole dish in the oven for 80 min. Allow to cool, peel, then grate.
- Sofrito:
- In a large bottomed pot on medium high heat, add Oil, allow to get hot. Add Onions, lightly season with Salt, Pepper, and Garlic Plus. sauté for 8 minutes. Add Carrots, lightly season with Salt, Pepper, and Garlic Plus, sauté for 1 minutes.
Reduce heat to medium, make well in centre of pot. Add Garlic, sauté for 30 seconds, mix well. Deglaze pot with Wine.
Add, Tomatoes, Vinegar, Beef Stock, Splenda, Salt, and Pepper. Bring to a simmer, simmer covered for 45 minutes.
Add Beef to Sofrito, add Beets, and Potatoes.
If Stock becomes to thick, add Water.
Simmer for 45 minutes.
- Roux:
- Add Butter to the pan, allow to melt, sauté 3 minutes, (until frothing slows). Add in Flour, sauté for 3 minutes. Add Roux to pot, mix well.
- Serve with Sour Cream.