Beef Ox Tail: Caribbean Stew

Ingredients:

• 3 pounds beef oxtail, cut into segments
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 scallions, chopped
• 1 Scotch bonnet pepper, whole (optional for heat)
• 1 bell pepper, chopped
• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• 1 teaspoon allspice
• 1 teaspoon paprika
• 2 tablespoons tomato paste
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth or water
• 2 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks
• Salt and pepper to taste
• Fresh parsley or scallions, for garnish

1. Brown the oxtail:
   Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Season the oxtail pieces with salt and pepper. Brown the oxtail in batches, turning to brown all sides, about 6-8 minutes per batch. Remove and set aside.
2. Sauté the aromatics:
   In the same pot, add onion, garlic, scallions, bell pepper, and Scotch bonnet (if using). Cook until softened, about 5 minutes.
3. Add spices and tomato paste:
   Stir in thyme, allspice, paprika, and tomato paste. Cook for 2 minutes until fragrant.
4. Deglaze and simmer:
   Add the diced tomatoes and beef broth. Scrape the bottom of the pot to loosen any browned bits. Return the oxtail to the pot.
5. Simmer the stew:
   Bring to a boil, then reduce heat to low. Cover and simmer gently for 2.5 to 3 hours until the oxtail is tender and meat is falling off the bone.
6. Add vegetables:
   About 45 minutes before the stew is done, add carrots and potatoes. Continue simmering until vegetables are tender.
7. Adjust seasoning:
   Taste and adjust salt and pepper as needed.
8. Serve:
   Garnish with chopped parsley or scallions. Serve hot with rice, dumplings, or fried plantains.

• Scotch bonnet peppers add authentic Caribbean heat but can be omitted or substituted for milder peppers.
• Slow cooking is essential to tenderize oxtail and develop rich flavors.
• Leftovers taste even better the next day.