Stewed Oxtail

3 lb oxtail trimmed
1 Onion, sliced
1 green pepper chopped
2 tablespoons tomato puree
1/4 cup flour
1 Tomato chopped
1 scotch bonnet pepper chopped
3 Garlic clove minced
6 cups Hot water
1 sprig thyme 
Salt and black pepper to taste

Place oxtail in a large bowl. Season with salt  black pepper and some of the onions, garlic and scotch bonnet
Marinate for 2 Hours.

Combine flour, salt and black pepper in a bowl

Dip oxtail in mixture making sure all sides are well covered in flour
Heat oil and fry oxtail until lightly brown
Remove meat from pan, drain off all but 1-2 tablespoons oil
Add onion, tomato, green pepper, scotch bonnet, and garlic to pan and sauté lightly
Add hot water and tomato puree, stir well. Place in an oven proof dish with meat and thyme and cook 
in a medium oven until tender, around 1 1/2 hours Serves 4

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