oxtails n drunk sweet plantains

Name: oxtails n drunk sweet plantains
Total time: 7200 s
Yield: 4 servings
Cuisine: American
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.

Ms. Vixy @cook_2919029

bon appétit ;-) :chef

Ms. Vixy @cook_2919029

bon appétit ;-) :chef

Saved

Ingredients

2 hours

4 servings

oxtails
1 packagesoxtails
4 tbspwhite vinegar
2 tsplemon juice
3 tbsplawrys seasoned garlic powder
3 tbsplawrys all seasonings
2 tbspeach oregano and basil
2 tbspolive oil
1/4 tspminced garlic
1/2 slicemedium sliced onion
2 tbspworcestershire sauce
2 tsppaprika
1 packagesdiced or baby carrots
1 tbspbrowning sauce.
48 ozswanson veggie broth
2 eachscotch bonnet peppers- whole
drunk plantains
4ripe yellow plantains
1olive oil
4 tspwhite sugar. 1 tsp for each plantain
4capful of rhum. 1 capful for each plantain.
1pan. i use a griddle pan for the marks.

Saved

Steps

2 hours

1

trim fat off oxtails
2

clean oxtails with vinegar and lemon juice. rinse well with water and pat dry
3

add all dry ingredients & worcestershire sauce on oxtails and mix well. marinate for 2 hrs- overnight, depending on your prep
4

in a deep pot, under medium heat, add oil. add minced garlic and stir.
5

add oxtails and give it a gooooood seer for 5-10 minutes. using a tong, remove all the oxtails. add carrots and onions, stir and cover with lid.
6

uncover pot, add oxtails, and give it a good stir. cover for 5 min.
7

uncover and smell that great oxtail cooking. don't you hear your stomach. now, slowly add the broth, 1 1/2 cup at a time. keep stirring to prevent from sticking. now, grab a small spoon and taste. this is where your tongue determines what it needs. give it a few more tbsp of oxtail seasoning n garlic powder. keep adding the broth and desired dry ingredients, stir, and taste. if the taste is too salty for you, add a little water until you reach you desired taste. add the scotch bonnet peppers, cover, and let it simmer, lowering the heat just a lil bit. simmer for 10-15 min and enjoy
8

remove skin off plantains. cut each plantain in half, LENGTH-WISE.
9

cut each length in 4.
10

in pan, under low-medium heat, add oil. when oil is warm-hot, add plantains. cook on each side for 2-3 min, or until nice and golden. add sugar and stir under very low heat. BE CAREFUL and add the rum. once it stops sizzling, stir. *now, if u want, u can place plantains in 325°F oven for 5 min after rum is added