Name: Oxtails
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 6 to 8 servings
Ingredients: 4 to 6 oxtails; 1/2 cup white vinegar; 1/4 cup brown sugar; 1 tablespoon allspice; 1 teaspoon salt; 1 teaspoon complete seasoning, such as Goya Sazonador Total; One 1.41-ounce packet sazon; 1/2 tablespoon dried basil; 1/2 teaspoon granulated garlic; 1/2 teaspoon ground black pepper; 2 tablespoons olive oil, plus more for cooking; 3 tablespoons browning sauce; 2 tablespoons soy sauce; 1/2 teaspoon Scotch bonnet sauce, or to taste; 3 large bell peppers, julienne; 2 carrots, 1-inch rough chopped; 1 large onion, chopped; 4 to 6 cups beef stock; Serving suggestions: rice, mac and cheese, collard greens

Directions

Wash the oxtails with white vinegar and water three times, then pat dry.
Rub the oxtails with the brown sugar, allspice, salt, complete seasoning, sazon, basil, granulated garlic and pepper, then add the olive oil and massage the seasonings together.
Once the oxtail is fully covered, add the browning, soy sauce and Scotch bonnet sauce. Be careful with the Scotch bonnet; you will only want enough for flavor as it can be overwhelming.
Heat a stockpot until hot, then add 3 tablespoons oil and add the oxtails. Sear all sides. Add the bell peppers, carrots and onions.
Let cook for 3 to 5 minutes. Add the beef stock, submerging the meat and veggies entirely. Let cook on medium-high for 2 hours covered, stirring occasionally, then turn down to medium and cook another hour. Finally, turn down to low and cook until the meat is tender to the touch.
Serve over rice with mac and cheese and collard greens for a dynamite meal! Enjoy!