YIELD: 4-6 Servings
Oxtail - 2 lbs
Salt - 1 tbsp
Black Pepper - 1/2 tsp
Minced Garlic - 1 tbsp
Chive - 1/4 cup (finely chopped)
Chadon Beni (Culantro) - 1/3 cup (finely chopped)
Pimento Pepper - 1/4 cup (finely chopped)
Green Seasoning - 1/4 cup
Coconut Oil - 1/8 cup
Brown Sugar - 1/2 cup
Fine Thyme - 10 sprigs
Cooking Butter - 1 tbsp
Scotch Bonnet Pepper - 1 whole
Wash and drain oxtail.
Place oxtail in a bowl and add salt, black pepper, garlic, chive, chadon beni, pimento and green seasoning.
Massage ingredients onto oxtail.
Cover and let marinate for 6 to 8 hours or overnight in the refrigerator.
Heat pot over high heat.
Add oil and brown sugar.
As soon as sugar begins to melt stir constantly until all the sugar is dissolved (this stops the sugar from burning and tasting bitter).
Add oxtail to pot and stir until well coated.
Cover and let cook for 10 minutes.
Add thyme, cooking butter and enough water to cover the oxtail.
Place scotch bonnet in the center of the pot, reduce heat to medium to low and allow to cook until oxtail is tender (about 2 to 2 1/2 hours).
NOTE: check every 30 minutes to ensure the pot has enough liquid.
Taste for salt and enjoy!