A dark, rich stew flavored with cassareep, cinnamon, and cloves.
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Thoroughly clean the oxtail with lime juice or vinegar, rinse, and pat dry before seasoning with salt and crushed garlic.
In a large, heavy-bottomed Dutch oven, sear the oxtail pieces in small batches over high heat until deeply browned on all sides to develop a rich fond.
Deglaze the pot with a small amount of water, then return all meat to the pot and add the cassareep, stirring to coat every piece in the dark syrup.
Add the cinnamon sticks, cloves, ginger, orange peel, and whole peppers, ensuring the peppers remain intact to avoid excessive heat.
Pour in the beef stock and brown sugar, bringing the liquid to a rolling boil before reducing to a very low simmer.
Cover the pot tightly and slow-cook for 4 to 5 hours, or until the oxtail is fork-tender and the collagen has transformed into a gelatinous glaze.
Skim the excess fat from the surface of the liquid periodically to maintain a clean, glossy appearance in the final sauce.
Adjust seasoning with additional sugar or salt if needed, and serve hot with traditional Guyanese plait bread for dipping.
