Oxtail stew with allspice, scotch bonnet and Piccolo tomatoes

After the scorcher of the summer we’ve just had, as autumn begins to whip its way in, no doubt many of you are looking forward to cooler climes. Personally, I am a little bit divided. Despite protestations around me, I am not quite ready to pack away the string vest, shorts and flip flops. Not just yet. It is a stylish look after all. But saying that, I am rather glad that the option of slow-cooking will be firmly back on the table.

This is partly because going ‘low and slow’ really is one of the easiest ways to cook. All it takes is an initial prep, a touch of browning here and there, some stock, some seasoning - and then off you go. It is the perfect set up for lazy Sundays. When all you fancy, is a crunch through some leaves and a pint on the way home.

The best part is working out what you want to braise. When it comes to meat, the world is your oyster, as there are so many different cuts out there. Shoulders, shanks, cheeks, you name it. They all deliver on texture and flavour and are very hard to mess up in a stew or casserole.

For my money though, oxtail is probably the best cut. The morsels of beef may be relatively small, but the meat from oxtail carries an extra dimension of richness and flavour. It also comes on the bone, with gelatinous cartilage that breaks down to work a magic on its own. Very rarely do you have to play around with the resulting gravy that comes from oxtail.

You might not be ready for the woolly hat and mittens just yet though. You may still want to cavort around with some heat and some punch. If this is the case, the best way forward is this spicy oxtail stew, infused with flavours of jerk seasoning for a decidedly warming finish.

Scotch Bonnet, that fruity yet spicy chilli, is the cornerstone of any jerk seasoning, alongside allspice, of course. But during the marinating process, it is also good to add a touch of acidity

Which is where the tomatoes come in. Whack a good handful in at the start, sliced, and they will really to help to start breaking the meat fibres down, for that essential tenderness.

Another handful of tomatoes, to go into the pot towards the end of cooking, is just as important. This time kept whole. Because if you do go a bit heavy on the Scotch Bonnet, those little pops of sweetness in your mouth will serve as delicious relief.

A bit like changing into some suitable attire, ahead of a hot day in the office for instance. I mean, we could still have an Indian Summer. You never know.