Dry the oxtails off and sear them on all sides over high heat. You shouldn't need any oil, the oxtails have a bit of fat on them. You may have to do this in batches

While the meat is searing. Peel and chop your carrots and onion into 2 inch pieces. Take the papery skin off of the garlic but leave it whole

Remove the oxtails from the cooker and add the carrots, onion and whole garlic cloves

Saute the vegetables for 3-4 minutes.

Add the ketchup and stir for 30 seconds

Pour in the red wine and simmer for 2 minutes

Add the peppercorns, allspice, bay leaves, thyme sprigs, soy sauce and water.

With the tip of a small knife pierce the Scotch bonnet or habenero pepper. Just poke two tiny holes in it but leave it whole and add it to the pot

Switch the multi cooker to slow cook on low for 8 hours or high for 4 hours.

The oxtails are done when a fork can go through it easily.

If you are cooking in a Dutch oven cover it and place it in the oven at 325 degrees for 4 hours

Remove the oxtails and set them aside

Strain and reserve the liquid and discard the vegetables

Pour the liquid into a fat separator

Pour the liquid over the oxtails (stop pouring so the fat doesn't go in)

Serve