4 lbs. oxtails, cut in 1 1/2" pieces
1/4 cup olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
3 1/2 cups beef broth
2 bay leaves
2 sprig fresh thyme
2 tbsp. tomato paste
1/4 tsp. clove allspice
1 tsp. black pepper
1/4 tsp. chili pepper or a small piece of Scotch Bonnet pepper
2 tbsp. flour
salt, if needed

Heat oil in a hot pot and brown Oxtails in small batches, remove and set aside, In the same pot, sauté onions and garlic until translucent, add beef broth and tomato paste bring to a boil, add the remaining ingredients and cook on top of stove for ten minutes, remove and transfer to an Oven proof dish, cover and place in a preheated oven at 350°F,and bake for 2 1/2 to three hours until meat is tender, stirring occasionally.

To make gravy, add a little water to 2 tablespoon flour. Cook for a few more minutes to thicken sauce.

For a more hearty dish: Two cups of thick slice carrots or 1 can of white Lima bean, can be added at the last ten minutes of cooking.

Serves 6.

Note: this dish can also be done in a slow cooker or pressure cooker but less liquid is required

Submitted by: BEA JACKSON