Oxtail Stew with Allspice and Scotch Bonnet - Great British Chefs

Ingredients

• 1kg oxtail, cut into pieces
• 250g of Piccolo tomatoes
• 1 Scotch bonnet chilli, or 2 if you like it hot
• 5 spring onions, sliced
• 1 bulb of garlic, sliced in half
• 1 knob of ginger, small, peeled and finely grated
• 1 tbsp of dried thyme
• 1 tbsp of allspice powder
• 1 tbsp of brown sugar
• 1 tsp ground cinnamon
• 250ml of red wine
• 1 tbsp of groundnut oil
• 1 tbsp of plain flour
• 250ml of beef stock
• sea salt
• freshly ground black pepper
• 250g of long grain rice
• 400ml of coconut milk
• 400g of tinned black beans
• 4 spring onions, sliced
• 2 garlic cloves
• 2 sprigs of thyme
• 1 tsp allspice powder
• butter