Miss Ollie's Caribbean-Style Oxtail (SF Chronicle)

 Ingredients:

• 5 lbs Oxtails (trimmed)
• 1.5 lbs Yellow Onions (chopped)
• 1 bunch Green Onions (Finely Chopped)
• Salt and Pepper to taste
• 1 bunch Thyme
• 1 Tbsp Cloves (whole)
• 5 Bay leaves
• 3 cinnamon sticks
• 1 cup Cassareep
• 2 Scotch Bonnet or 3 Habanero Chilies
• 3 x 2-inch Orange Peels
• 1/2 tsp Ground Nutmeg
• 1 tsp brown sugar (optional)

Directions:

1. Put meat and both types of onions into dutch oven. Cover with water and season with salt + pepper and bring to a boil. Reduce heat and simmer 35-45 min, skimming off and discarding any scum that forms.
2. Meanwhile, tightly tie the thyme, cloves, bayleaves, and cinnamon in a piece of cheese cloth and add to the pot. Add the cassareep, chilies, orange peels, and nutmeg. Bring to a hard simmer, coer and cook for 2 hours or until the meat starts to fall off the bone. Remove the pot fromt he heat and let cool slightly before removing oxtail and set aside.
3. Skim and discard fat, orange peels and chiles. Return the pot to the stove and bring to a boil. Reduce the sauce by half. Add sugar if desired.
4. Return oxtail to the pot and serve over rice.