2 lb oxtails
1 tablespoon canola oil
2 tablespoon sugar
1 onion, sliced
2 garlic cloves, minced
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 teaspoon red pepper flakes
1 teaspoon all purpose seasoning
2 teaspoon curry powder
1/2 can peeled tomatoes, 14 ounce can
1 teaspoon ketchup
1/2 cup cooking red wine
1 cup chicken stock
3 cups water in between cooking, if needed
Heat oil in a large pot on medium-high heat; once hot, add in sugar and allow it to caramelize.
Add in oxtails and cook until golden brown on each side.
Once oxtails are golden brown, add in onion and cook until soft; about 5-6 minutes. Season with salt to taste
Add in garlic and peppers and cook until peppers are tender. Then add spices and cook for 2 minutes
Stir in ketchup then added the tomatoes, crushing up the tomatoes. Allow them to cook for 2-3 minutes.
Pour in red wine and chicken stock and bring to a boil. Then turn down heat to low and cook up to 4 hours (adding water in between cooking if needed.)
Remove from heat and serve with white rice.