Oxtail stew (Bell & Scotch Bonnet sauce)

Serves 2


  • 805 Bell & Scotch Bonnet hot Sauce
  • 500g Oxtail
  • 3 Tbsp Cooking Oil
  • 1/2 a medium Onion (diced)
  • 1 Beef stock cube (1/2 pint water)


Start by rinsing Oxtail pieces under running water. Drain then keep to one side. Next heat a medium sized pot with 3 Tbsp of cooking oil and add your Onions. Once Onions begin to change colour, add your Oxtail and allow all meat to brown. Feel free to add a pinch of salt at this stage. When your meat has browned all over, reduce heat and add 3-4 Tbsps of 805 Bell & Scotch Bonnet hot Sauce and stir. Next pour in your Beef stock and stir again. Cook on gas mark 5 for 2-2 1/2 hrs stirring occasionally. Continue to cook until stock has reduced before serving. Perfect with Coconut Rice or Jollof Rice.