Braised Oxtails

In a large bowl, combine jerk seasoning, allspice, soy sauce, browning sauce, green seasoning, brown sugar, fresh thyme, scotch bonnet or habanero pepper, ginger and garlic paste, and chopped green onion.

Add the oxtail to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or preferably overnight.

Heat a Dutch oven over medium-high heat and add a touch of vegetable oil.

Remove oxtail from marinade, reserving the marinade. Sear the oxtail pieces on all sides until deeply browned and caramelized. Work in batches if necessary to avoid overcrowding the pot. Remove oxtail and set aside.

Add chopped onions and carrots to the Dutch oven and sauté until softened, about 5-7 minutes. Add the beef bouillon and stir.

Return the seared oxtail to the pot. Pour in the beef stock and the reserved marinade. Season generously with salt and black pepper. Add the spicy peppers if using.

Bring the liquid to a simmer, then reduce heat to low, cover the Dutch oven tightly, and braise for 2.5 to 3.5 hours, or until the oxtail is fall-off-the-bone tender. Check periodically and add more beef stock if needed.

Once tender, remove the oxtail from the pot. Strain the braising liquid into a separate saucepan. To thicken, either reduce the liquid over medium heat for about 30 minutes, or whisk together the corn starch and water to create a slurry, then whisk it into the simmering liquid until thickened.

Return the oxtail to the thickened gravy. Let it simmer for another 5-10 minutes to allow the flavors to meld.

Serve the braised oxtails hot, spooning the rich gravy over the meat. Excellent served with rice, mashed potatoes, or steamed cabbage.