Ingredients

Method

1. 1

   Clean all vegetables. Dice the red, green, and yellow bell peppers, and the onion. Chop the green onions. Set aside.

2. 2

   Clean the oxtail. Place it in a large bowl.

3. 3

   Season generously with black pepper, onion powder, garlic powder, adobo, oregano, garlic parsley, and oxtail seasoning.

4. 4

   Add thyme sprigs, one whole scotch bonnet pepper, browning sauce, Worcestershire sauce, and soy sauce. Add a small amount of salt, being careful not to oversalt.

5. 5

   Add the diced peppers, onion, and chopped green onions to the bowl.

6. 6

   Using your hands, thoroughly massage all the seasonings and vegetables into the oxtail to ensure it is fully coated.

7. 7

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of brown sugar over medium-high heat. Wait for the sugar to caramelize.

8. 8

   Carefully place the seasoned oxtail pieces in the hot pot, searing them on all sides until a dark, crispy crust forms.

9. 9

   Add the remaining seasoned vegetables from the marinating bowl into the pot with the seared oxtail.

10. 10

    Stir everything together.

11. 11

    Add ginger paste and sliced garlic cloves.

12. 12

    Pour in the beef broth and add the bay leaves. Bring to a simmer.

13. 13

    Add a little water if needed to ensure the oxtail is covered. Cover the pot, reduce heat to low, and let it simmer for about 2-3 hours, or until the oxtail is tender.

14. 14

    While the oxtail simmers, rinse the dried kidney beans. Place them in a separate pot with water and a tablespoon of olive oil. Bring to a boil and cook until the beans are tender.

15. 15

    Once the beans are cooked, add the coconut cream and coconut milk to the pot.

16. 16

    Add one whole scotch bonnet pepper, thyme sprigs, green onions, and a garlic clove. Season the water with chicken bouillon, black pepper, onion powder, garlic powder, oxtail seasoning, and salt.

17. 17

    Taste the water to ensure it's well-seasoned.

18. 18

    Wash the jasmine rice thoroughly.

19. 19

    Add the washed rice to the boiling bean and coconut milk mixture. Stir well.

20. 20

    Once the liquid has reduced and is level with the rice, cover the pot with a lid, reduce the heat to the lowest setting, and let it steam until the rice is cooked and fluffy.

21. 21

    In the last 30 minutes of the oxtail cooking, add ketchup and the remaining 1 tablespoon of brown sugar to the pot. Stir to combine and allow the gravy to thicken.

22. 22

    Serve the tender oxtail and rich gravy over a bed of the freshly cooked rice and peas.