Recipes out of the Blond Box

This recipe comes from the blog, Black Girl Chef’s Whites. I liked this a lot.

1 bunch scallions, chopped
6 large cloves garlic, chopped
3 inch piece fresh ginger, peeled and chopped
1 teaspoon ground allspice
1 teaspoon sea salt
¼ teaspoon crushed habanero pepper
4 pounds oxtails
1 large onion, thinly sliced
6 sprigs fresh thyme
2 cups chicken broth or water

In a small bowl, mix the scallions, garlic, ginger, allspice, salt and habanero pepper together.
Rub the spice mix all over the oxtails, marinate for at least one hour to overnight.
Place the sliced onion on the bottom of the slow cooker.
Place the thyme sprigs on top, then the oxtails.
Pour the broth over the oxtails, cover and cook on high for 6 hours.
When the oxtails are cooked, remove them from the slow cooker.
Remove the thyme stems from the liquid.
With a blender or food processor, carefully puree the sauce, then return it to the slow cooker, or pour it into a serving dish. Return the oxtails to the sauce.
Serve. (6 servings)