Here's the recipe if you want to make it at home. It can also be made with chicken or vegetarian style (no meat and substitute vegetable broth).
OXTAIL STEW
Boma
Yield: 8 servings
Ingredients:
4 pounds Beef Oxtails
2 quarts Beef Stock
3 each Carrot, diced
1 large Onion, diced
1 cup Corn Kernels
1 each Red Bell Pepper, diced
1/2 pound Plantain
2 T. Red Crushed Pepper
1 each Jalapeno, sliced
1/4 cup Sugar
1/2 cup Parsley, chopped
1 cup Soy Sauce
1 T. Ginger, chopped fine
Roux (1 pound butter and 1 1/2 pounds flour)
Method: To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.
In heavy skillet, brown the oxtail. After caramelize, place the oxtail in the stockpot and add beef stock, red crushed pepper, sugar, and ginger. Let simmer until the oxtail is 3/4 done. (Skim all the excess fat.) Add the roux and cook until thickened. Add the red bell pepper, potato, onion, corn, and plantain.
Let cook until vegetables are done. Add parsley and jalapeno last. Adjust seasoning.
** If you are using frozen plantain, add last when you are ready to serve.
