Tender Oxtail with Jollof Rice
Directions
- 1Chop one red onion and three bell peppers of any color.
- 2Wash and trim three pounds of oxtail.
- 3Season the oxtail with 1 tablespoon of green seasoning, 1 tablespoon of ginger and garlic paste, 1 tablespoon of browning, 1 tablespoon of thyme, 1 tablespoon of curry powder, 1 tablespoon of onion powder, 1 tablespoon of beef bouillon, 2 tablespoons of salt, and allspice.
- 4Add the chopped red onion and bell peppers to the oxtail.
- 5Mix the oxtail and vegetables thoroughly, ensuring the color of the meat changes from the seasoning.
- 6Marinate the oxtail for at least one hour.
- 7Cover the bottom of a pot with oil.
- 8Sauté the marinated oxtail in the pot until it gets a nice brown color and a crust all around, then remove the meat.
- 9Add the marinated vegetables to the pot with the remaining oil and sauté for a few minutes.
- 10Add enough hot water to cover the vegetables in the pot.
- 11Reintroduce the oxtail to the pot.
- 12Add a Scotch bonnet pepper to the pot.
- 13Cover the pot and let it cook for about an hour and a half, refilling with water if it gets too low.
- 14Continue cooking for a total of three hours until the oxtail is super tender.
- 15Serve the tender oxtail on a bed of Jollof rice with extra gravy.
Ingredients
- 3 pounds Oxtail
- 1 Red Onion
- 3 Bell Peppers
- 1 Tbsp Green Seasoning
- 1 Tbsp Ginger & Garlic Paste
- 1 Tbsp Browning
- 1 Tbsp Thyme
- 1 Tbsp Curry Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Beef Bouillon
- 2 Tbsp Salt
- Allspice
- 1 Scotch Bonnet
- Oil
- Hot Water
Equipment
KnifeCutting boardMixing bowlTongsLarge potLadleSpoon
Tips
- Marinate for at least 1 hour.
- Refill water if it gets too low during cooking.
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