Oxtail Stew

Start by thoroughly washing the oxtail pieces. Trim any excess fat for a cleaner taste, and pat the meat dry to ensure a good sear later.
Marinate the oxtail with brown sugar, all-purpose spicy, soy sauce, Worcestershire sauce, black pepper, and salt for at least 30 minutes. This step enhances the meat's flavor before cooking.
Sear the marinated oxtails in a hot pan with oil. This step caramelizes the meat’s surface, adding depth to the stew. (You can coat the marinated with flour if you want extra browning.)
After browning the oxtail, remove it from the pot and set aside.
Sauté garlic, onions, carrots, (and other vegetables if using) in the same pot to create a flavorful base. Stir and sauté for about 5 minutes or until the onions have softened. This step helps to layer in flavors from the start.
Add bay leaves, thyme, chili oil, smoked paprika, turmeric, ginger, onion powder, garlic powder, and a pinch of pepper.
Once the base is ready, add the browned oxtail back into the pot with beef broth and optional red wine.
Bring it to a boil, then reduce to a simmer. Allow the stew to cook low and slow for 2–3 hours until the meat is tender and falls off the bone.
Create a cornstarch slurry by combining cornstarch and water in a separate bowl. Stir into the simmering stew for about 5 minutes or until the stew is slightly thickened. Remove from heat, serve, and enjoy.