• Wash and dry your oxtail thoroughly.
  3½ lbs oxtail
  
• Dice your onion, scallions, garlic, ginger, and scotch bonnet pepper. Set aside in a bowl.
  1 onion, 3 stalks scallions, 6 cloves garlic, 1 tbsp ginger, 1 scotch bonnet pepper
• Season oxtails with seasoning salt, ground allspice, brown sugar, black pepper, worcestershire sauce, soy sauce, browning, liquid smoke, all our chopped vegetables, and thyme.
  1 tbsp seasoning salt, 1 tbsp ground allspice, 1 tbsp brown sugar, 1 tbsp black pepper, 1 tbsp worcestershire sauce, 2 tbsp soy sauce, 1.5 tbsp browning, 1 tsp liquid smoke, 1 onion, 3 stalks scallions, 6 cloves garlic, 1 tbsp ginger, 1 scotch bonnet pepper, 1 handful thyme
  
• For best results, let the oxtails marinate at least an hour up to overnight.
• Sear the oxtails in a high heat pan on each side.
  
• Pour in beef stock, enough to cover the oxtails. Add bay leaves and more thyme.
  1½ L beef stock, bay leaves
• Cover and cook over med-low heat for 2½ - 3 hours. Or until oxtails are extremely tender.
  
• Mix in ketchup at the end and enjoy over rice.
  1 tbsp ketchup
  
• IF the consistency isn't to your liking, add a corn starch slurry (corn starch + water) to thicken the sauce.

Rice Steps

• Mix together all rice ingredients in a rice cooker.
  2 cups brown rice, ½ cup coconut milk, ½ cup red beans, 3 cups chicken stock