Updated: Feb 28
4 pounds oxtail, cut into approximately 1-1/2″ size pieces
14 cups water
4 medium yellow onions, cut into quarters
12 mini bell peppers, sliced into quarters
6 garlic cloves
2 dried bay leaves
3 tablespoons pink himalayan salt
2 tablespoons jerk seasoning
2 tablespoons garlic powder
Pour all ingredients into an 8 quart crock pot and set on low.
Cook for 12 hours. Drain the excess grease from the top before serving.
Serve topped with Italian parsley and additional sweet bell peppers.
Serves 8 people