Big, bold, spicy flavours like allspice, scotch bonnets & thyme come together in this delicious & Whole30 Spicy Oxtail Stew with Sweet Potato.
Heat 2 tbsp avocado oil in a Dutch Oven over med-high heat. Pat oxtails dry with a kitchen towel, season with salt and pepper and, working in batches, brown on all sides (approx. 10-15 min total). Transfer browned oxtail to a plate and set aside.
Preheat oven to 325F.
To the pot, add onion, carrots, celery, scotch bonnets, ginger and garlic. Season with a pinch of salt and cook 2-3 min and scrape off any brown bits that have formed on the bottom of the pot with a wooden spoon.
Add beef stock, allspice and thyme. Return the oxtails back to the pot – they should be nearly submerged. If required, add stock or water.
Bring liquid to a low boil, cover with a lid and place in the preheated oven. Cook for 4.5 hours stirring once every hour or so.
Taste stew for salt and pepper and adjust accordingly. Ladle into individual bowls and serve with a tall glass of water!