A fusion dish with Jamaican origins.
First, marinate the oxtail as follows. Put the oxtails into a large bowl, together with a Scotch Bonnet chilli, 3-4 chopped spring onions,
3-4 halved garlic cloves, a Tbs grated ginger, 1 tsp dried thyme, a tsp ground allspice, a tsp ground cinnamon, ½ Tbs brown sugar and 100g
halved cherry tomatoes. Mix everything together, then pour over red wine to just cover the meat, cover the bowl with cling film and leave
to marinate overnight in the refrigerator. When ready to cook, remove the oxtails from the marinade, dust with seasoned flour and brown
all over on a frying pan. Put into a casserole and pour over the marinade, together with a cup or so of beef stock, bring to a simmer,
cover and cook in a 160°C oven for about 3 hours, topping up with water if it gets too dry. Half an hour before the time is up, start
the rice to accompany the oxtail. Fry 4 chopped spring onions in a little oil for a few minutes, then add a crushed clove of garlic
and a sprig of thyme. Fry for another minute, then add a cup of basmati rice and a pinch of ground allspice. Stir for a minute to coat
everything, then pour in a tin of coconut milk and a small tin of black beans. Bring to a simmer, then turn the heat down, cover and cook
very gently for 30 minutes. Then add another 100g of cherry tomatoes, left whole, to the oxtail stew to cook while the rice is cooking.
Remove the sprig of thyme from the rice, stir in a knob of butter and serve alongside the oxtails.