For the rub:

• 2–3 green onions, chopped
• 2–3 cloves of garlic, chopped
• 1–2 tbsp jerk seasoning
• 2 tsp dried thyme
• 2 tsp ground cinnamon
• 1 tsp ground allspice
• 2 tsp ground coriander 1-2 tbsp olive oil (enough to form a rough paste)

For the slow cooked oxtail:

• 5 lb of oxtails
• Olive oil
• 1 medium onion, chopped
• 1–2 cloves of garlic, chopped
• 1 tbsp jerk seasoning
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp ground coriander
• 2 tsp ground cinnamon
• 1 tbsp tomato paste
• ¼ cup Worcestershire sauce
• 4 cups chicken stock
• 2 tsp beef base (highly concentrated beef stock)
• 1–2 cinnamon sticks