Oxtail Loaded Baked Potatoes with Pineapple Salsa – As Seen on Restaurant: Impossible : Robert Irvin

Ingredients

• 3 lbs oxtail, cut into large pieces
• 2 tsp jerk seasoning
• 1 tbsp kosher salt
• 3 tbsp light brown sugar
• 2 carrots, peeled and medium diced
• 2 tbsp grapeseed oil
• 4 ribs celery, medium diced
• 1 white onion, medium diced
• ½ cup jerk paste
• 1 cup white wine
• 2 cups chicken stock
• 2 cups beef stock
• ¼ cup red onion, medium diced
• ¼ cup celery, medium diced
• ¾ cup pineapple, medium diced
• ¼ cup grape tomatoes, quartered
• ½ bunch scallions, chopped thin
• 1 tbsp cilantro, chopped
• 1 lime, juiced
• 1 tbsp honey
• 2 tsp sambal chili paste
• 4 whole Russet potatoes peeled and cut into quarters
• 4 tbsp butter
• 1 cup heavy cream
• Kosher salt and ground black pepper, to taste
• ½ cup shredded cheddar cheese
• 1 bunch scallions, chopped thin