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 saut√©. Add oxtails and brown for about 10 minutes, stirring continuously. Add tomatoes, beef bouillon, cinnamon, hot-pepper sauce, and continue to saut√© 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).