Homemade Oxtails stew



3 lb Oxtail

1 teaspoon sea salt

2 tbsp oil


2 tablespoon ground allspice

1 tablespoon onion powder

1 tablespoon smoked paprika

1 tablespoon dried thyme

1 teaspoon Cayenne pepper

½ tsp. Black pepper


2 tbsp. oil

1 sweet pepper

3 cups home made chicken stock

1 teaspoon sugar

salt to taste

1 teaspoon allspice powder


Preheat the oven to 400 degrees

Season the oxtail with all the marinade ingredients allow it to soak for at least and hour over night is best.

In a dutch pot heat up the two tablespoons of oil

Brown the oxtail in batches on both sides

Once they are browned remove them from the heat and set aside

Add the chicken or beef stock to the pot to de-glaze, add the browned oxtails, cover and place in the oven to cook

It should take about 2-3 hours of cooking in the oven for the oxtails to become tender.

Every 30 to 45 minutes check the pot to make sure all the liquid has not dried out. If it is dried out add hot water, fill 3/4 of the way up the meat, do not cover to oxtail completely.

Once the meat is tender transfer the pot back to the stove to reduce the remaining liquid to a gravy.

Add the peppers, sugar, allspice and salt to taste.

once the gravy has reduced remove from the heat and serve.

Adaptive from : Greedygirlcooks

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