Oxtail Stew

Oxtail Stew
4 lbs. oxtails
4 tbsp. vegetable oil
2 tbsp. sugar (brown or white)
2 large onions (chopped)
4 garlic cloves (chopped
2 tomatoes (chopped)
2 beef bouillon (crushed)
1 tsp. ground cinnamon
2 tsp. hot-pepper sauce (see recipe list)
6 sprigs of thyme
Water to cover (about 5 cups)
3 carrots (peeled & cut)
4 scallions (chopped)
*1 ½ tbsp. cornstarch (mixed with 3 tbsp. water)

Wash oxtails well. Heat oil and add sugar, stir until sugar is melted and caramelized. Add onions and garlic and slightly sauté. Add oxtails and brown for about 10 minutes, stirring continuously. Add tomatoes, beef bouillon, cinnamon, hot-pepper sauce, and continue to sauté for about 5-10 minutes, stirring continuously. Add water to cover and bring to a boil. Lower heat, cover and simmer for about 1 hour until meat is tender. Add carrots, scallions and thyme and simmer for 15 minutes. Mix cornstarch with 3 tbsp. water to a smooth paste and add to stew to thicken. Stir constantly until stew in thickened (about 5 minutes). Serve hot over white rice or with peas & rice (cook-up rice).