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Oxtail Stew


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.

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