I know that there was a request for this item a while ago but I had to track down a Jamaican woman that used to work for me who made this dish and it was always really good. So here we go. My take on oxtail stew.
Start with 2.5 to 3 pounds of oxtails washed and dried and dredge them in a mixture of 50% flour 50% sugar and sear them in a hot pan on all sides. When done set aside for a few minutes.
To the hot pot add 2 chopped onions, 2 chopped carrots, 2 stalks of celery, 2 Tbsp of chopped garlic, some fresh thyme, 17 whole allspice, and I had a scallion kicking around the refrigerator, so I threw it in too. Cook together making sure to scrape the bottom of the pan.
Put the meat back into the pot and the juices. Now add ½ cup of red wine, 2 cups of water, a quart of beef stock, 3 tbsp of soy sauce, 3 tbsp of ketchup, 2 tbsp Worcestershire sauce, 3 tbsp brown sugar and one whole scotch bonnet pepper. Even though I had 2, I only used one, being this is the first time making ox tails. In retrospect, I should have used them both for more spice.
Here is the easy part, put the lid on, turn the pot down to the lowest simmer your stove allows and let it cook for the next 4 hours. Stir once in a while and you will see the broth reduce and thicken by itself. Now add 2 cans of drained and rinsed cannelloni beans, stir them in and let simmer uncovered for about an hour. About this time make some rice to serve with the stew. I made brown rice in this case.
This dish made the house smell so good. When eating just watch out of the little bones, the meat is tasty and just falls off the bone. So sit back, grab a bowl and Enjoy!