Clean oxtails with a combination of water and lime juice. Set aside

Using a small mixing bowl or ramekin mix the dry seasonings together. Set aside.

Place oxtail in a large bowl and then season them oxtail generously with the spice mixture. Add the Worcestershire sauce rubbing the oxtail well to make sure they are fully covered. Add the diced onions and peppers then marinate the oxtail for at least 30 minutes but overnight preferred if you have time.

Heat oil in a saucepan or skillet over medium heat and saute the onions, celery, peppers, and garlic 1-2 minutes. Season with salt and pepper. Remove all ingredients and place in a blender with the tomatoes. Blend to a smooth puree. Set aside.

Heat oil in a large dutch oven pot on medium-high heat. Add the marinated oxtail (reserve the marinade leftovers) and brown on all sides. Remove the oxtail and set aside in a paper towel lined bowl.

Add the flour and give it a stir mixing it into the oil. Add more oil if needed.

Add the cider and deglaze the bottom of the pot with a wooden spoon scraping up all the brown bits. Allow the mixture to thicken slightly.

Add the beef stock and the sofrito. Add some more of the dry seasoning and mix everything well.

Add the bay leaves, fresh thyme, and the leftover marinade mix to the pot.

Allow to cook for 3-4 minutes then add the browned oxtail back. Bring to a boil, cover, and simmer for about 3 hours. Add the diced carrots and potatoes and cook for another 20-30 minutes until both are fork tender.

Remove oxtail then reduce pot liquid to desired gravy consistency.