oxtails n drunk sweet plantains Recipe

Name: oxtails n drunk sweet plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packages oxtails; 4 tbsp white vinegar; 2 tsp lemon juice; 3 tbsp lawrys seasoned garlic powder; 3 tbsp lawrys all seasonings; 2 tbsp each oregano and basil; 2 tbsp olive oil; 1/4 tsp minced garlic; 1/2 slice medium sliced onion; 2 tbsp worcestershire sauce; 2 tsp paprika; 1 packages diced or baby carrots; 1 tbsp browning sauce.; 48 oz swanson veggie broth; 2 each scotch bonnet peppers- whole; 4 ripe yellow plantains; 1 olive oil; 4 tsp white sugar. 1 tsp for each plantain; 4 capful of rhum. 1 capful for each plantain.; 1 pan. i use a griddle pan for the marks.

Servings: persons

1 packages oxtails
4 tbsp white vinegar
2 tsp lemon juice
3 tbsp lawrys seasoned garlic powder
3 tbsp lawrys all seasonings
2 tbsp each oregano and basil
2 tbsp olive oil
1/4 tsp minced garlic
1/2 slice medium sliced onion
2 tbsp worcestershire sauce
2 tsp paprika
1 packages diced or baby carrots
1 tbsp browning sauce.
48 oz swanson veggie broth
2 each scotch bonnet peppers- whole
4 ripe yellow plantains
1 olive oil
4 tsp white sugar. 1 tsp for each plantain
4 capful of rhum. 1 capful for each plantain.
1 pan. i use a griddle pan for the marks.

1
trim fat off oxtails
2
clean oxtails with vinegar and lemon juice.
3
rinse well with water and pat dry
4
add all dry ingredients & worcestershire sauce on oxtails and mix well.
5
marinate for 2 hrs- overnight, depending on your prep
6
in a deep pot, under medium heat, add oil.
7
add minced garlic and stir.
8
add oxtails and give it a gooooood seer for 5-10 minutes.
9
using a tong, remove all the oxtails.
10
add carrots and onions, stir and cover with lid.
11
uncover pot, add oxtails, and give it a good stir.
12
cover for 5 min.
13
uncover and smell that great oxtail cooking.
14
don't you hear your stomach.
15
now, slowly add the broth, 1 1/2 cup at a time.
16
keep stirring to prevent from sticking.
17
now, grab a small spoon and taste.
18
this is where your tongue determines what it needs.
19
give it a few more tbsp of oxtail seasoning n garlic powder.
20
keep adding the broth and desired dry ingredients, stir, and taste.
21
if the taste is too salty for you, add a little water until you reach you desired taste.
22
add the scotch bonnet peppers, cover, and let it simmer, lowering the heat just a lil bit.
23
simmer for 10-15 min and enjoy
24
remove skin off plantains.
25
cut each plantain in half, LENGTH-WISE.
26
cut each length in 4.
27
in pan, under low-medium heat, add oil.
28
when oil is warm-hot, add plantains.
29
cook on each side for 2-3 min, or until nice and golden.
30
add sugar and stir under very low heat.
31
BE CAREFUL and add the rum.
32
once it stops sizzling, stir.
33
*now, if u want, u can place plantains in 325F oven for 5 min after rum is added

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 packages oxtails, 4 tbsp white vinegar, 2 tsp lemon juice, 3 tbsp lawrys seasoned garlic powder, and more.

Yes, oxtails n drunk sweet plantains falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

oxtails n drunk sweet plantains

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