Oxtail Stew Jamaican Style

1 kg oxtail
1 tsp thyme
1 tbsp SIDS HOT WORCESTER SAUCE
2 tsp curry powder
SIDS SALT & PEPPER to taste
3 cloves garlic
4 tbsp rice bran oil
3 spring onions, chopped
1 cup baby carrots
250 g potatoes, cut into chunks
6 cups beef stock
2 tomatoes, diced
1 orange bell pepper, diced
1 large onion, diced
Cayenne pepper, to taste
2 bay leaves
1 tsp paprika
Water as needed
4 tbsp tomato paste

In a large bowl, mix the thyme, SIDS HOT WORCESTER SAUCE, curry powder, garlic, 1 tbsp oil and SIDS SALT & PEPPER then rub all the seasoning together with the meat. Marinate for at least 30 minutes or overnight.
Heat the oil in a pan over high heat then add the onion and fry until it becomes translucent. Sir in the bay leaves.
Place the oxtails in a single layer inside the pot. Sear and turn occasionally until the oxtail is uniformly golden brown on all sides.
Add the tomato paste, cayenne pepper, tomatoes, bell pepper, onion and stock. Stir everything together and leave to gently boil for about 1¼-1½ hours or cook until the meat becomes really tender. Check on it and stir about every 20 minutes. (to prevent it from burning)
Add the potatoes and carrots and leave to cook for about 15-20 minutes until the potatoes become tender.
Garnish with spring onions and serve immediately over a plate of rice while still very hot.