: Function create_function() is deprecated in
Oxtails are one of the dishes our entire family loves to eat. We typically eat oxtails in a gravy over rice. A simple preparation but it is such a delicious fulfilling dish. My mouth is watering just thinking about it.
I decided to try something different with my oxtails,
Caribbean Oxtails. I’ve never cooked it this way, but I was excited to try it.
This Caribbean Dish is not fancy but man is it packed with flavor! So delicious.
Slap Ya Mama
KC Masterpiece Caribbean Jerk Marinade
Canned Black Beans
Medium Grain rice
Jamaican Jerk Seasoning (Salt Free)
Mazola Corn Oil
Marinade the Oxtails with the KC Masterpiece for a few hours (2 - 4 hours) in the fridge.
Julienne your onions. Set aside.
Add some olive oil to a big pot. Saute the onions.
Remove the oxtails from the marinade. Set the marinade aside.
Brown the oxtails on both sides.
Add beef stock. Add marinade and 1 cup of water. Stir. Cover.
Once simmering. Lower the heat to low. Stir often. Cook low and slow for 2 hours. Watch closely to avoid sticking.
After 2 hours add another cup of water if the liquid is low. Cook 1 hour or until tender.
While the oxtails are cooking. Prepare the rice.
In a small pot. Heat the canned black beans. Season with Jamaican Jerk salt free seasoning. Once completely heated. Set aside.
Peel the Plantain, Slice on an angle.
Add some Mazola Corn oil to a skillet. Enough to fry the plantains.
Once the oil is heated. Add the plantains to the skillet. Once golden brown, turn to the other side.
Don't overcook. Brown on both sides and remove from the oil and Set aside.
Oxtails should be cooked and ready to serve.
Mix the rice and beans together. Taste. Add salt if needed.
Plate the rice and beans. Oxtails and onions. Add Plantains. Enjoy.
This Caribbean dish was so good. I was ready to pack my bags and head to the Islands after eating this dish. Delicious.
Please follow and like us: