Oxtail Stew W/ Oxtail Seasoning

Ingredients:

• 2 lbs oxtails, trimmed
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 bell pepper, chopped
• 3 large tomatoes, diced
• 1 tablespoon tomato paste
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon allspice
• 1/2 teaspoon ground black pepper
• Salt to taste
• 2 tablespoons Worcestershire sauce
• 1 scotch bonnet pepper (optional, for heat)
• 1 cup butter beans (optional)
• Fresh parsley, chopped for garnish

Oxtail Seasoning:

• Combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground allspice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Mix well and rub all over the oxtails.

Instructions:

1. Prepare the Oxtails:

   • Rinse the oxtails under cold water and pat dry.
   • Rub the oxtail seasoning blend generously over the oxtails, coating them evenly. Let them marinate for at least 30 minutes, preferably several hours or overnight in the refrigerator.

2. Brown the Oxtails:

   • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
   • Add the oxtails in batches and sear them until browned on all sides. Remove the browned oxtails and set aside.

3. Sauté the Vegetables:

   • In the same pot, add the onion, garlic, carrot, celery, and bell pepper. Sauté until the onions are translucent and the vegetables start to soften, about 5 minutes.
   • Stir in the tomatoes and tomato paste, cooking for another 3 minutes.

4. Cook the Stew:

   • Return the oxtails to the pot. Add the beef broth, bay leaves, thyme, paprika, allspice, black pepper, and salt. Stir in the Worcestershire sauce and add the scotch bonnet pepper if using.
   • Bring to a boil, then reduce the heat to low. Cover and simmer for about 2-3 hours, or until the oxtails are tender and the meat is falling off the bone.

5. Add Final Touches:

   • If using, add the butter beans during the last 30 minutes of cooking.
   • Adjust seasoning if necessary and remove the bay leaves and scotch bonnet pepper before serving.

6. Serve:

   • Ladle the stew into bowls and garnish with chopped fresh parsley.
   • Serve hot with rice, mashed potatoes, or crusty bread.