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