Add <quantity>3</quantity> chopped celery stalks and <quantity>1</quantity> chopped large leek to a pressure cooker

Add <quantity>1</quantity> chopped large onion and <quantity>1</quantity> chopped large carrot

Add <quantity>1<unit>kg</unit></quantity> of oxtail, cut into medium pieces

Add <quantity>1<unit>cup</unit></quantity> of red wine and <quantity>1½<unit>cans</unit></quantity> of canned tomatoes

Add sweet paprika and salt to taste

Add <quantity>1½<unit>L</unit></quantity> of water

Place the pressure cooker over high heat. Once it reaches pressure, reduce the heat to medium-low and let it cook for 40-50m, until the meat is tender and falling off the bone

Blend <quantity>2</quantity> peeled onions in a food processor to obtain a coarse purée. Transfer to a bowl and reserve

Blend <quantity>2</quantity> red bell peppers, chopped and without the core, to obtain a paste. Transfer to another bowl and reserve

Blend <quantity>4</quantity> tomatoes to obtain a paste. Transfer to another bowl and reserve

Add the onion purée to a preheated pot over medium heat and cook until translucent and the liquid has evaporated

Add the red bell pepper and tomato pastes

Add <quantity>⅓<unit>cup</unit></quantity> of white wine and <quantity>½<unit>cup</unit></quantity> of vegetable oil. Stir to combine

Reduce the heat and cook until the color darkens slightly

Remove from the heat and transfer to a container. The sofrito is ready

Separate the oxtail meat from the broth and set the broth aside

Remove the bones from the meat

Finely shred the meat by hand

Add <quantity>1</quantity> deseeded habanada peper, <quantity>2</quantity> deseeded red finger chili and <quantity>2<unit>cups</unit></quantity> of chopped peeled carrot to a blender

Add <quantity>1<unit>cup</unit></quantity> of chopped leek and <quantity>1<unit>cup</unit></quantity> of chopped celery

Add <quantity>1<unit>cup</unit></quantity> of chopped onion and blend on high speed until finely ground. Scrape down the sides of the blender to ensure an even blend. The mirepoix is ready

Add <quantity>1<unit>tsp</unit></quantity> of coriander seed and <quantity>2<unit>tbsp</unit></quantity> of olive oil to a pot over medium-high heat

Add the mirepoix and stir until dry and lightly golden

Add the meat and <quantity>1<unit>cup</unit></quantity> of the Sofrito and mix to combine

Add the oxtail stew broth and combine

Add <quantity>½<unit>tsp</unit></quantity> of red palm oil and combine

Add <quantity>1<unit>cup</unit></quantity> of cassava flour in batches, stirring and cooking until creamy and at the desired consistency

Transfer the Oxtail & Cassava Porridge to a container and let cool until firm. Shape it into croquettes

Coat them in all-purpose flour

Remove the excess flour and transfer to the beaten eggs

Make sure the croquettes are completely coated in the beaten eggs and transfer them to a panko-lined tray, breading them evenly. Transfer the breaded croquettes to a clean tray

Fry the croquettes in preheated vegetable oil over medium-high heat until golden brown and crispy

Transfer them to a clean tray lined with paper towels to drain any excess oil. The oxtail croquette is ready

Enjoy!