Oxtail Stew

Method

1. Season the oxtail pieces generously with allspice, thyme, and pepper, then allow them to marinate for at least 10 minutes of the prep time to absorb the flavors.
2. Heat a heavy-bottomed pot or Dutch oven over medium-high heat and sear the oxtail pieces on all sides for approximately 8 minutes until a deep brown crust forms.
3. Add the garlic cloves and chopped tomatoes to the pot, stirring to combine with the seared oxtail and allowing the tomatoes to break down for 5 minutes.
4. Pour in just enough water to partially submerge the oxtail, then bring the liquid to a boil before reducing the heat to a low simmer.
5. Cover the pot and allow the stew to simmer low and slow for approximately 60 minutes, until the oxtail meat is tender and beginning to fall from the bone.
6. Uncover the pot during the final 5 minutes of cooking to reduce the braising liquid into a thick, rich sauce that coats the oxtail.