Instructions:
Brown the oxtail: Heat the oil in a large pot over medium-high heat. Add the oxtails in batches and brown them on all sides for about 10 minutes. Remove and set aside.
Prepare the stew base: In the same pot, add the onion, garlic, scotch bonnet pepper, and ginger. Sauté for 3-5 minutes until fragrant and the onions are translucent.
Season the oxtail: Return the oxtail to the pot and add the brown sugar, soy sauce, thyme, bay leaf, allspice, paprika, salt, and pepper. Stir to combine.
Simmer: Pour in the beef broth, cover the pot, and bring to a boil. Reduce the heat to low and simmer for 2-3 hours, or until the oxtail is tender and the sauce has thickened.
Finish and serve: Garnish with fresh parsley and serve hot over rice or with bread.
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