Oxtail and Rice

My culinary education began with my Grandma Rose. I grew up in her three-bedroom house from the age of five. On a particular holiday, Grandma made her smothered oxtail and rice, mixed greens, cornbread, and Kentucky oysters in the kitchen. She liked her greens spicy with smoked turkey and red pepper. Her oxtail stew was smothered in rich tomato sauce. I made a plate and fell in love.

Ingredients

Oxtail (five pieces)
One can of crushed tomato sauce
One can of tomato paste
2 tablespoon of oxtail seasoning
2 cups of beef broth
1 teaspoon of granulated sugar
2 cups of all purpose flour for browning
1 teaspoon of worchestershire sauce
1 bay leaf
2 tablespoon olive oil for frying
1 bag mixed frozen vegetables
1 Scotch bonnet pepper (optional)
2 cups of basmati rice or whatever rice you prefer