4 pounds oxtail, cut into approximately 1-1/2" size pieces
14 cups water
4 medium yellow onions, cut into quarters
12 mini bell peppers, sliced into quarters
6 garlic cloves
2 dried bay leaves
3 tablespoons pink Himalayan salt
2 tablespoons jerk seasoning (salt free)
2 tablespoons garlic powder
Pour all ingredients into an 8 quart crock pot and set on low.
Cook for 18 hours. Serve topped with Italian parsley and additional sweet bell peppers.