Most Tender Oxtail Ever

Ingredients:

1 kg oxtail

1 cup red onion, diced

1 ½ tablespoons garlic, minced

1 tablespoon ginger, minced

½ cup fresh rosemary

2 tablespoons vegetable oil

1 cup dark soy sauce

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon dried thyme

3 tablespoons apple cider vinegar

2 tablespoons tomato paste

1 cup beef stock

1 tablespoon paprika

2 carrots, sliced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 red bell pepper, diced

Salt to taste

In a large bowl, mix the oxtail with red onion, garlic, ginger, and rosemary. Cover and marinate for at least 2 hours or overnight for best results.

Heat vegetable oil in a heavy-bottomed pot over medium heat. Add the marinated oxtail and brown on all sides.

Once browned, add the dark soy sauce, cumin, black pepper, dried thyme, and apple cider vinegar. Mix well.

Stir in the tomato paste and cook for a couple of minutes.

Add the beef stock and paprika, then bring to a boil. Reduce heat, cover, and let it simmer for 3 hours or until the oxtail is tender.

After 2 ½ hours of simmering, add the carrots and bell peppers. Continue cooking for the remaining 30 minutes.

Adjust seasoning with salt if necessary. Serve hot.