Holiday Meat Stew Uniquely Appetizing!

Combine oxtail, pork, salt, garlic, thyme, white pepper, onion, bouillon; coat well, fridge rest overnight.

Remove excess spice. Heat Dutch Oven, add sugar, caramelize on medium. Avoid burning

Brown pork in pan to seal, about 3 mins. Set aside.

Add oxtail and brown, stirring to prevent any burns, until brown. If pot is not large, do so in batches.

Sauté garlic, onions, thyme, scotch bonnet 3-5 mins. Add ½ cassareep, cinnamon; cook 1-2 mins.

Next add water to cover the the meat , bring to a boil , reduce heat and let it simmer for for about 40 minutes.

Return pork to the pot , add the other half of the cassareep , add more water , if needed. Water should not be above the meat.