Units Scale

Meat and Marinade:
12 cloves garlic, minced
4 green onions, finely chopped
2 wiri wiri peppers (strongly preferred) or Scotch bonnet chile peppers, seeded and minced
2 tbsp chopped fresh thyme, Jamaican or Guyanese thyme strongly preferred
3 tsp freshly ground black pepper
1/2 tsp salt
1 1/2 lbs lean beef shoulder, with bone, cut into equal-size chunks
1 1/2 lbs oxtail, with bone, cut into equal-size chunks and visible fat removed
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Stew:
1 1/2 tsp vegetable oil
2 medium onions, finely chopped
2 stalks celery, de-stringed and chopped
1/2 cup cassareep – TFD likes Chico Pomeroon Style Cassareep – available on Amazon
2 3-inch (7.5 cm) cinnamon sticks
1 1/2” orange peel studded with 3 whole cloves
2 tsp packed brown sugar (10 mL)
3 3/4 cups homemade beef stock (TFD change) or water
2 green onions (green part only), finely chopped

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Meat and Marinade: In a large bowl, combine garlic, green onions, Scotch bonnets, thyme, pepper and salt. Transfer one-third of the mixture to a medium bowl.
Add the beef to the large bowl and the oxtail to the medium bowl, tossing to coat. Cover both bowls and refrigerate overnight.
Stew: Transfer the oxtail to a pot and transfer any remaining marinade to the beef mixture. Add enough water to the pot to cover the oxtail. Bring to a boil over high heat. Cover, leaving lid ajar, and boil for 45 minutes, adding more water as needed to keep oxtail covered. Drain off water.
Meanwhile, in a large pot, heat oil over medium heat. Add beef mixture, onions and celery; cover and cook for 15 to 20 minutes, adjusting the heat as needed, until beef is well browned.
Add oxtail and cassareep and cook, stirring, for 5 minutes.
Stir in cloves, cinnamon, orange peel, brown sugar and water; bring to a boil over high heat. Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 20 minutes or until beef and oxtail are fork-tender. This will depend on the size of the chunks of meat. Check the tenderness of the meat after 1 hour, then continue cooking as needed, checking periodically, until the meat is fork-tender.
Discard cinnamon sticks and orange peel. Serve garnished with green onions.