1. In deep saucepan add the chopped oxtail meat, season all, salt and onion. Top up will boiling hot water (ensure all the meat is covered by the water). Boil on high heat for 1. 5 hours or until the oxtail meat has become tender (remember to top up any reduced water during this time) 

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2. In another deep saucepan add about 1/2 cup of cooking oil. Heat the oil on high heat then fry the oxtail meat until browned (keep the saucepan and oil for the next step)

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3. Add the sliced onions, garlic cloves, chopped scotch bonnets and tomato puree to the saucepan on high heat 

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4. Cook until the onions turn translucent, then add in the blended plum tomatoes followed by a circle of salt 

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5. When the stew first begins to bubble reduce the heat to medium heat.

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6. After 20 minutes of cooking with occasionally stirring, add 2 tbsp of cooking oil to the stew to prevent it from drying out.

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7. After a further 20 minutes, add in the whole scotch bonnets (optional) and the fried oxtail meat

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8. Continue to cook the stew until it reduces (this will take about 20-30 minutes more. NOTE: A thin layer of oil should be on top of the stew if it has reduced)

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10. If necessary, add salt to taste.

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11. Turn off the stew.

 

12. If desired, add corned beef to the stew.

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10. Serve with rice, pasta or potatoes.