Oxtail Stew

Ingredients

• 3 lb oxtail
• 4 cup beef broth
• 14½ oz canned diced tomatoes
• 2 carrots
• 2 celery stalks
• 1 yellow onion
• 4 garlic cloves
• 1½ lb potatoes
• ¼ cup all-purpose flour
• 2 tbsp vegetable oil
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• 2 bay leaves
• 1 tsp salt
• ½ tsp black pepper
• ½ scotch bonnet pepper (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Pat the oxtail dry and season generously with salt and pepper. Dredge the oxtail in flour, shaking off excess.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the oxtail in batches until browned on all sides, then remove and set aside.
3. Add chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Return the oxtail to the pot. Add beef broth, diced tomatoes, Worcestershire sauce, thyme, and bay leaves. If using, add the whole scotch bonnet pepper.
5. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the oxtail is very tender and nearly falling off the bone. Stir occasionally.
6. Add the cubed potatoes to the stew and continue to cook, covered, for another 20-30 minutes, or until the potatoes are tender.
7. Remove the bay leaves and scotch bonnet pepper (if used). Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.