Jamaican Oxtail Stew

Preparación

1. 1

   Heat the olive oil in a large pot over medium-high heat.

2. 2

   Season the oxtail with salt and pepper, then brown on all sides in the pot. Remove and set aside.

3. 3

   In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

4. 4

   Add the minced garlic and chopped Scotch bonnet pepper, and cook for another 2 minutes.

5. 5

   Stir in the tomato paste and cook for 1 minute.

6. 6

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

7. 7

   Return the oxtail to the pot, then add the beef broth, thyme, and bay leaf.

8. 8

   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for

9. 9

   5 to 3 hours, or until the oxtail is tender and the sauce has thickened.