In a large Dutch oven, heat olive oil over medium-high heat. Sear the oxtail pieces until browned on all sides, about 8-10 minutes. Remove and set aside.

Sautéing Vegetables

In the same pot, add onion, carrot, and celery. Sauté until soft, about 5 minutes. Add garlic and cook for an additional minute.

Deglazing

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for 5 minutes.

Braising

Return the oxtail to the pot and add beef broth, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Braise for 3-4 hours until the meat is tender.

Candied Scotch Bonnet

Preparation

In a small saucepan, combine sugar and water. Heat until sugar dissolves.

Candying Peppers

Add Scotch bonnet peppers to the saucepan and simmer for 15 minutes. Remove from heat and let cool in the syrup.

Chanterelle Mushrooms

Sautéing Mushrooms

In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Add chanterelle mushrooms, salt, and pepper. Cook until mushrooms are tender, about 5-7 minutes.

Red Rum Jus

Making the Jus

In a saucepan, combine red rum, beef broth, soy sauce, and brown sugar. Bring to a simmer. In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry into the simmering sauce and cook until thickened, about 3-5 minutes.