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Export 16 ingredients for grocery delivery
Step 1
Season oxtail with salt and pepper. Set aside.
Step 2
In a large cast-iron or saucepan, heat oil (about 2-3 tablespoons) over medium heat, until hot. If using a cast-iron, only use about a tablespoon of oil. Add the oxtail and sauté stirring frequently any browned bits off the bottom of the pot until oxtail is brown. Drain oil if necessary (leave about 1-2 tablespoons).
Step 3
Add onions, green onions, garlic, thyme, allspice, Worcestershire, smoked paprika, and stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon, curry powder, and stir for another minute.
Step 4
Then add to crockpot/slow cooker, together with carrots, beans, and potatoes.
Step 5
Deglaze pan with about 2 cups of water, gently pour into the slow cooker, add about 2-3 cups. You may adjust for with more or less water at the end.
Step 6
Cover and cook on LOW for about 7-8 hours or until desired tenderness has been reached. Remove and serve with rice and or baguette.
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