Recipe of Yummy oxtails n drunk sweet plantains

oxtails n drunk sweet plantains Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Join me for some huge OXTAILS!!! They are so juicy I can't wait to dive in.

Here is the best “oxtails n drunk sweet plantains” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of oxtails n drunk sweet plantains

1. Prepare of oxtails.
2. You need 1 packages of oxtails.
3. You need 4 tbsp of white vinegar.
4. Take 2 tsp of lemon juice.
5. Make ready 3 tbsp of lawrys seasoned garlic powder.
6. You need 3 tbsp of lawrys all seasonings.
7. Prepare 2 tbsp of each oregano and basil.
8. Prepare 2 tbsp of olive oil.
9. Make ready 1/4 tsp of minced garlic.
10. Take 1/2 slice of medium sliced onion.
11. Make ready 2 tbsp of worcestershire sauce.
12. Prepare 2 tsp of paprika.
13. Make ready 1 packages of diced or baby carrots.
14. It’s 1 tbsp of browning sauce..
15. Prepare 48 oz of swanson veggie broth.
16. You need 2 each of scotch bonnet peppers- whole.
17. Make ready of drunk plantains.
18. Make ready 4 of ripe yellow plantains.
19. You need 1 of olive oil.
20. Make ready 4 tsp of white sugar. 1 tsp for each plantain.
21. Prepare 4 of capful of rhum. 1 capful for each plantain..
22. Prepare 1 of pan. i use a griddle pan for the marks..

Use plantains with heavy black spotting to a fully black skin.Try these bananas in place of potatoes with your meal, you'll like it!All Reviews for Sauteed Sweet Plantains (Tajaditas Dulces de Platano).I put the oxtail pieces in a pressure cooker with beef broth and green onions for an hour.

oxtails n drunk sweet plantains instructions

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.

Plantains are bananas' starchier older cousin and, unlike bananas, thrive in savory applications.These guys are high in fiber and potassium, and chock full of vitamins Grill or bake yellow plantains, which are slightly sweeter.Almost black plantains are the sweetest and are best in dessert applications.

In another pot I sauté some onions with garlic on olive oil then add two chopped tomatoes and chopped bell pepper and let it cook on low for half an hour.When the pressure cooker has cooled add the veggies to the.Oxtail Polenta - Free download as Text File (.txt), PDF File (.pdf) or read online for free. interesting recipe for tasty food.The plantain is a variant of the common "sweet" banana, resembling overgrown versions of their cousins.When buying oxtail, make sure you get a decent mix of the meaty, fist-sized body-end and the finger-sized bony parts.