Spicy Oxtail Stew with Sweet Potato - Whole30, Paleo

1 Heat 2 tbsp avocado oil in a Dutch Oven over med-high heat. Pat oxtails dry with a kitchen towel, season with salt and pepper and, working in batches, brown on all sides (approx. 10-15 min total). Transfer browned oxtail to a plate and set aside.
2 Preheat oven to 325F.
3 To the pot, add onion, carrots, celery, scotch bonnets, ginger and garlic. Season with a pinch of salt and cook 2-3 min and scrape off any brown bits that have formed on the bottom of the pot with a wooden spoon.
4 Add beef stock, allspice and thyme. Return the oxtails back to the pot – they should be nearly submerged. If required, add stock or water.
5 Bring liquid to a low boil, cover with a lid and place in the preheated oven. Cook for 4.5 hours stirring once every hour or so.
6 After 4.5 hours, add in the sweet potato and return to the oven for another 20-25 minutes. The stew is ready when the meat on the oxtails falls off the bone and the sweet potatoes are fork tender.
7 Taste stew for salt and pepper and adjust accordingly. Ladle into individual bowls and serve with a tall glass of water!