Jamaican Oxtail Stew in the Slow Cooker

Rinse your Oxtail and pat dry with paper towels. In a large bowl combine your marinade ingredients: scallions, ginger powder, garlic powder, brown sugar, soy sauce, allspice, paprika, curry powder, salt, black pepper and Ragin Cajun (optional). Mix in oxtail and marinate for at least one hour in an airtight container.
Heat olive oil on a large pan on medium-high heat. Remove oxtail from the marinade and sear all sides of the meat on the skillet.
Remove browned oxtail from pan and turn down to a medium heat. Deglaze the skillet with 2 Tbsps of beef broth. Pour the deglazed beef broth onto the oxtails and toss with 2 teaspoon corn starch.
Peel and cut carrots on a bias, rough chop onion and garlic. Remove seeds from banana peppers and dice.
Place oxtail, beef broth, chopped vegetables, bay leaves, tomato paste and thyme into your slow cooker. Set on low heat for 8 hours for best results.
Serve with a Jamaican rice or white rice.