You will need :
- 2 tablespoon ground allspice
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 1 teaspoon Cayenne pepper
- ½ tsp. Black pepper
FOR STEW :
- 2 tbsp. oil
- 1 sweet pepper
- 3 cups home made chicken stock
- 1 teaspoon sugar
- salt to taste
- 1 teaspoon allspice powder
1-Preheat the oven to 400 degrees
2-Season the oxtail with all the marinade ingredients allow it to soak for at least and hour over night is best.
3-In a dutch pot heat up the two tablespoons of oil
4-Brown the oxtail in batches on both sides
5-Once they are browned remove them from the heat and set aside
6-Add the chicken or beef stock to the pot to de-glaze, add the browned oxtails, cover and place in the oven to cook
7-It should take about 2-3 hours of cooking in the oven for the oxtails to become tender.
8-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.
9-Once the meat is tender transfer the pot back to the stove to reduce the remaining liquid to a gravy.
10-Add the peppers, sugar, allspice and salt to taste.
11-once the gravy has reduced remove from the heat and serve.