Marinate the oxtails in a mixture of olive oil, wine, salt, and pepper in the
refrigerator for at least 8 hours or overnight. Drain and discard marinade.
Heat the vegetable oil in a large, heavy casserole or Dutch oven over
medium-high heat. Add the oxtails, and brown on all sides. Turn the meat
carefully, using two spatulas or spoons, since piercing with a fork would let the
juices escape. You are not cooking it at this time, just browning it, so the whole
process should only take about 5 minutes. Remove the meat and set aside.
To the same casserole, add the garlic, onion, chopped peppers, and carrot,
and saute until the onion is translucent and vegetables are tender. Return
the oxtails to the casserole. Add the tomato sauce and the broth, bring to a
simmer, and reduce heat. Now add the potatoes, almonds, capers, and bay
leaves, and continue cooking over low heat for about 2 hours.
The oxtails will be very soft and tender and will break apart with a fork.
Add liquid if necessary while cooking; or, if you need to thicken, you can
add a pinch of cornstarch mixed with water. Taste, and correct seasoning if
necessary. Turn the stew out into a serving dish, and serve immediately.
Serve this over a mound of white rice or yellow (saffron) rice.