Oxtail Stew

Steps

1. Heat vegetable oil in a pot over medium-high heat.
2. Add the ox tail and brown it for about 5-7 minutes, removing it from the pot.
3. Reduce the heat to low. Add onion, garlic, scallions, and celery to the pot.
4. Sweat the vegetables down for about 4 minutes.
5. Stir in fresh ground black pepper and allspice or pimento berries.
6. Add tomato paste and toast it on the bottom of the pan until sugars release.
7. Return the browned ox tail pieces (and any rendered juices) to the pot.
8. Turn the heat up to medium-high and add water, ensuring the meat is covered.
9. Bring the mixture to a boil, then reduce the heat to low. Add scotch bonnet pepper, soy sauce, and thyme.
10. Simmer for at least 2 hours.
11. Add chopped potatoes and carrot to the pot.
12. Continue simmering for another 40-45 minutes, or until the ox tail is falling off the bone.
13. Let the mixture simmer for about half an hour after adding the vegetables.
14. Taste the stew for salt and adjust as needed. Continue cooking for the last 15 minutes to thicken the gravy.
15. If desired, remove the scotch bonnet pepper at this point (though the speaker suggests leaving it in whole for heat).
16. Add chopped parsley for garnish.