Prepare vegetable relish to serve as garnish and to add texture, heat, and flavor

1 cup of diced multi-colored bell peppers, 1 cup of diced plum tomatoes, chop 1 scotch bonnet pepper; toss with 3 tbsp of olive oil and 1 tbsp of red wine vinegar

Marinate oxtails in 3 tbsp of olive oil, fresh herbs, and Montreal steak seasoning overnight.

Dredge the oxtails in flour until thoroughly coated.

Heat the rest of the oil in a HEAVY Dutch oven over medium low heat and brown the oxtails on both sides. You may have to do this in several batches so you do not overcrowd pan. Set the oxtails aside.

In the same pot, add the vegetables first and caramelize. Then, add the garlic, sugar, and the tomato paste. Cook and stir with wooden spoon until everything is released from the bottom.

Deglaze the pan with the wine and the red wine vinegar. Add the chicken and beef base and salt. Reduce in the pan for 5 minutes.

Add the water to the pot and set the oven to medium heat. Bring to a boil, cover and simmer until very tender; approximately 2-3 hours. Stir occasionally.

Taste and adjust seasoning if needed.

Once it’s done. Skim the fat from the sauce and serve with rice or mashed potatoes.

Serve with the vegetable relish as a garnish.