Serves 6

2 tablespoons vegetable oil

3 pounds oxtail, cut into 2-inch pieces

3 cloves garlic, chopped

2 medium yellow onions, chopped

2 large carrots, peeled and chopped

1 large celery root, chopped

2 cups red wine

8 sprigs thyme

1 quart brown sauce, store bought

1 cup Sandals Lifestyle Miss Lisa’s Back A Bush Tamarind Steak Sauce®

½ cup Sandals Lifestyle A Catch of Fire Scotch Bonnet Pepper Sauce Sauce®

1.  Heat the oil in a large pot over medium heat. Add the oxtails and cook for about 5 to 8 minutes per side, until well browned. Drain the excess grease from the pan, leaving enough in the pan to coat the bottom.

2.  Add the garlic and cook for 1 to 2 minutes, until golden. Add the onions, carrots, and celery root, and cook for about 5 to 10 minutes, until the onion is translucent and the carrot and celery root are softened.

3.  Pour in the wine and thyme and cook for 15 to 20 minutes, until the liquid is reduced by half. Add the brown sauce, Sandals Lifestyle Miss Lisa’s Back A Bush Tamarind Steak Sauce® and ½ cup Sandals Lifestyle A Catch of Fire Scotch Bonnet Pepper Sauce Sauce® and reduce the heat to low and cook for 1 to 1¼ hours, until the meat is tender and falling off the bone.