Caribbean Oxtail Stew

• 1 tablespoon canola oil, for browning
• 3 pounds oxtails
• salt/pepper to taste
• 3 tablespoons tomato paste, best is homemade
• 1 tablespoon ginger, minced
• 6 cloves of garlic, minced
• 2 large onions, rough chopped
• 1 rib celery
• 2 tablespoons flour
• 4 cups stock, best is homemade
• 1 tablespoon whole allspice berries
• 4 sprigs of thyme
• 1 teaspoon generous of habanero paste

1. season oxtails with salt & pepperrnin a dutch oven or heavy bottomed pot, over medium high heat, heat up the oil and brown the oxtail to your heart's content. go for a deep color. transfer to plate, ignore.
2. into the pot add the tomato paste, ginger, onions and celery, saute until soft. add in the flour and stir until smooth. just make sure the flour's all gone. add the oxtail in again, along with the stock, allspice, thyme and chiles. bring to a broil, then reduce heat to low, cook for about 3 hours. i may have let it go for 4 hours, until meat is tender and falling off the bone. check seasoning.
3. serve atop wild rice.rnbest the next day, or the following even

canola oil, oxtails, salt, tomato paste, ginger, garlic, onions, celery, flour, stock, whole allspice berries, thyme, generous of habanero paste

Taken from food52.com/recipes/26017-caribbean-oxtail-stew (may not work)