Oxtail Stew with Chickpeas

Ingredients

• 3 lb beef oxtails
• 1 ½ teaspoons Caribbean (or jerk) seasoning, divided
• 2 tablespoons canola oil
• 1 medium onion, thinly sliced
• 1 (32-oz) box chicken stock
• 2 (15.5-oz) cans chickpeas (garbanzos), drained and rinsed
• 1 (14.5-oz) can diced tomatoes with green pepper, celery, & onion, undrained
• 1 (14.5-oz) can diced potatoes, drained
• ½ teaspoon pepper
• 1 bay leaf

Prep

1. Slice onion.

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Season oxtails with 1 teaspoon seasoning. Place oil in pan, then add oxtails; cook and turn 3–4 minutes until well browned. Meanwhile, slice onion.
2. Stir in remaining ingredients (including remaining ½ teaspoon jerk seasoning); bring to a boil.
3. Reduce heat to low and cover; cook 2–2 ½ hours or until oxtails are tender. Skim fat from stew and remove bay leaf; serve.