Slow Cooker Smoked Oxtail and Sweet Potato Stew

Name: Slow Cooker Smoked Oxtail and Sweet Potato Stew
Total time: 330
Yield: 6
Ingredients: 2 pounds smoked oxtail, cut into segments; 2 medium sweet potatoes, chopped; 1 large red bell pepper, chopped; 1 medium onion, chopped; 4 cloves garlic, chopped; 1 (14.5 ounce) can fire-roasted diced tomatoes; 1 cup beef broth; 2 tablespoons brown sugar; 2 teaspoons chili powder; 1 teaspoon salt; ½ teaspoon ground black pepper; ¼ teaspoon ground cinnamon; ¼ teaspoon ground allspice; 2 bay leaves; 2 tablespoons chopped fresh parsley (Optional)

Recipe by Kim from allrecipes.com

Dinner 6 Hr. 30 Mins.

Ingredients

6 servings

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2 pounds smoked oxtail, cut into segments
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2 medium sweet potatoes, chopped
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1 large red bell pepper, chopped
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1 medium onion, chopped
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4 cloves garlic, chopped
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1 (14.5 ounce) can fire-roasted diced tomatoes
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1 cup beef broth
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2 tablespoons brown sugar

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2 teaspoons chili powder
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1 teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon ground cinnamon
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¼ teaspoon ground allspice
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2 bay leaves
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2 tablespoons chopped fresh parsley (Optional)

Instructions

Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Mix in brown sugar, chili powder, salt, pepper, cinnamon, allspice, and bay leaves.
Cover and cook on high for 5 to 6 hours, stirring occasionally.
Remove oxtails from the slow cooker. Shred meat off the bones; discard bones.
Skim fat off the top of the liquid in the slow cooker. Add meat back to the slow cooker. Taste and adjust levels of brown sugar, salt, and pepper. Stir to combine. Serve warm, topped with parsley.