Cooking Instructions
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Step 1
In a slow cooker add Oxtail (4 pound).
Step 2
Season with Salt (3/4 tablespoon), Dark Soy Sauce (1 teaspoon), Fresh Ginger (1 teaspoon), Tomato Paste (2 tablespoon), Green Caribbean Seasoning (1 tablespoon), Worcestershire Sauce (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Fresh Thyme (4 sprig), Scallion (2), Garlic (3 clove) and Onion (1).
Step 3
Add in the Tomato (1), Carrot (1), Star Anise (1), Bay Leaf (1), Scotch Bonnet Pepper (1), West Indian Browning (1/2 teaspoon), Beef Stock Cube (1) and Water (1/2 cup). Mix everything well and add Brown Sugar (1 1/2 teaspoon).
Step 4
Set your slow cooker on high and let it cook for 5 1/2 hours.
Step 5
Remove the bay leaf, sprigs of thyme and star anise. Remove the meat from the gravy and set aside. Skim the fat off the gravy and add it to a pan set over medium heat. Whisk it continuously to reduce the sauce. Strain the gravy and reduce further. Add in the Fresh Parsley (1 tablespoon).
Step 6
Pour the sauce over the oxtail. Serve and enjoy!
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