Ingredients:-
1 1/2 kg oxtail, cut up into medium pieces,
Salt and pepper to taste,
2-3 Tbsp cooking oil,
1 chopped onion,
2 chopped green onions,
1 Tbsp minced garlic,
2 tsp chopped fresh thyme,
3 whole Allspice seeds,
1 Tbsp Worcestershire sauce,
1 tsp smoked paprika,
1 tsp cayenne pepper,
1 Tbsp ketchup /tomato paste,
1 Tbsp chicken powder, optional,
1 tsp curry powder,
450 g carrots,
15 oz white kidney beans (red kidney beans if no white), drained, rinsed,
2 large potatoes, cut into chunks,
4-5 cups water,
METHOD:-
Season oxtail with salt and pepper. Set aside.
In a large saucepan, heat oil (about 2-3 Tbsp) over medium heat, until hot. 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 Tbsp).
Add onions, green onions, garlic, thyme, allspice, Worcestershire, smoked paprika, and stir for about a min. Add cayenne pepper, tomato paste, chicken powder, curry powder, and stir for another min.
Then add to slow cooker, together with carrots, beans, and potatoes.
Add 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.
Cover and cook on Low for about 7-8 hours or until desired tenderness has been reached.
Remove and serve with rice and a baguette.