Mothered Oxtail Stew with Scotch Bonnet & Pimento | Guest Recipes | Nigella's Recipes | Nigella Laws

Ingredients

• 1½ kilograms oxtail cut into small chunks (by your kind butcher)
• 2 - 3 heaped tablespoons plain flour
• 60 millilitres rapeseed or vegetable oil
• 2 red romano peppers or bell peppers (stemmed, deseeded and sliced)
• 2 brown onions (peeled and sliced)
• 4 medium carrots (scrubbed and cut into round chunks)
• 5 centimetres piece of ginger (peeled and grated)
• 4 cloves garlic (peeled and crushed)
• 1 teaspoon ground allspice (pimento)
• 2 teaspoons paprika
• 2 tablespoons tomato puree
• 250 millilitres good-quality fruity red wine
• 2 x 400 grams cans whole plum or chopped tomatoes
• 6 sprigs of thyme
• 2 bay leaves
• 500 millilitres beef stock (plus extra)
• 1 - 2 Scotch bonnets peppers (yellow if possible), stemmed, pierced and left whole
• handful of fresh parsley (chopped)