Recipe for cooking tail on fire oxtail stew

Recipes from the Caribbean :: Caribbean Main Dish Meats

4 lbs. oxtails, trimmed of fat and cut into 2-in. pieces
3/4 c. unbleached flour
1/4 tsp. salt, or to taste
1/8 tsp. freshly-ground black pepper, or to taste
1/4 c. olive oil
3 c. homemade or canned beef broth
1 c. dry red wine
1 large green bell pepper, seeded, de-ribbed and chopped
1 med. yellow onion, peeled and minced
3 large cloves garlic, peeled and minced
3 Tbsp. tomato paste
1/2 tsp. dried thyme
1/2 tsp. cayenne pepper
Few sprigs of parsley (for garnish)

Rinse oxtail pieces under cold running water and pat dry with paper towels. Mix together the flour and salt and pepper in a shallow dish. Dredge the oxtails in the seasoned flour. Heat the olive oil in a large pot over med.-high heat. Brown the oxtails in 3 batches in the oil, turning once, about 3 mins. per side. When they have browned, remove them to a large plate.

Return all the oxtails to the pot with the beef broth, wine, bell pepper, minced onions, garlic, tomato paste, thyme and cayenne pepper. Let it come to a boil, then reduce the heat, cover and simmer, stirring occasionally, until the oxtails are very tender, about 3 hours. Skim off the fat with a ladle. Taste and correct seasonings.

Transfer oxtails with a slotted spoon to a large serving bowl and keep warm. Bring the sauce to a boil over med.-high heat and reduce it until it is thick, about 10 to 15 mins. Pour the sauce over the oxtails, then garnish with parsley.

Serve at once with steamed white rice.