Step 1

Wash the oxtails with white vinegar and water three times, then pat dry.

Step 2

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.

Step 3

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.

Step 4

Heat a stockpot until hot, then add 3 tablespoons oil and add the oxtails. Sear all sides. Add the bell peppers, carrots and onions.

Step 5

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.

Step 6

Serve over rice with mac and cheese and collard greens for a dynamite meal! Enjoy!