i left the recipes i was going to use at work, so i made up one. last time i used elise's recipe and kind of based mine on that.
preheat oven to 350. rinse oxtail, squeeze on some lime juice and rub with salt and pepper. melt 1 T butter in a pan, sear the oxtail on all sides. remove the meat from the pan and place in a casserole or something with a tight fitting lid, add 1 large white onion (diced) and a nub of ginger, about half the length of your thumb (minced). cook those until the onion is golden. dump those on top of the oxtail. return the pan to the heat, melt in 3 or 4 T of butter, and slowly stir in enough rice flour to make a roux. add 1 c stock (i used garlic soup i had in the freezer) and cook until sauce thickens. pour in another 1 c of stock and pour on top of onions and oxtail. sprinkle on some spice (i used 1 t of jerk seasoning i found) and cover tightly. cook for 3 hours or so, until meat is falling off the bone. skim fat off. while the meat is cooking, I turn the meat over every hour or so since there isnt enough liquid to cover the oxtails.