Best part of the OX is the tail-Oxtail Stew

Historically I think the ox tails were given to the slaves after the cow was slaughtered. Making a good ox tail stew involves slow cooking it. This means using a pressure cooker or even a crock pot. You typically season the ox tail with browning, which you can now buy at the store. If you can't buy it at the store you can make it yourself using a burned-sugar technique that makes it have a caramel like taste.


Ingredients

3 tbsp canola or peanut oil
2 lb oxtails (cut into 2" pieces )
Kosher salt and freshly ground pepper to taste
3 tbsp tomato paste
1 tbs of minced ginger
1 rib of celery
1 small carrot chopped
2 large yellow onions chopped
2 tbs flour
4 cups of beef stock (you can buy organic in some stores)
1 tbs
 of whole allspice berries
4 sprigs of thyme
2 scotch bonnet peppers (habanaero chilies)
2 tbs of light brown sugar
scallions chopped

Directions

Heat the oil in an 8 quart Dutch oven pot or cast iron pot. Then season oxtails with salt and pepper. ( I marinate mine overnight with browning and salt and pepper). When oil is hot add oxttails, turning once until golden brown (about 5 mins). Transfer to plate and set it aside. Then add the other ingriedients to the pots stir the flour in gradually until mixture is smooth. Return the oxtails to pot. DO NOT BURST OPEN the scotch bonnet peppers (place them in whole). Add a little water if too thich and cook on medium-low to low heat for 1-2 hours

Serves 6 with white rice