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Ingredientes
- 6 lb oxtails cut 1" pcs
- 2 Tbsp. extra virgin olive oil - (not extra virgin)
- 3 c. medium-diced onions
- 1 c. sliced scallion
- 1/2 c. sliced garlic
- 1/2 c. extra virgin olive oil
- 2 tsp freshly-grnd black pepper
- 8 sprg thyme Water as needed
- 1 1/2 tsp whole cloves
- 1 1/2 tsp whole allspice
- 2 c. minced seeded tomatoes
- 1 1/2 c. minced red peppers Salt to taste
- 1 x Scotch Bonnet pepper seeded and minced
Direcciones
- Toss the first seven ingredients together in a large bowl, cover, and chill overnight.
- Take oxtails out of marinade and reserve onion mix. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in extra virgin olive oil, drain excess oil leaving just sufficient to saute/fry onion mix and thyme.
- After the onions and thyme are sauteed return oxtails to braiser and add in sufficient water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or possibly tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour.
- Then add in tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or possibly till oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 10 servings | |
| Calories 138 | |
| Calories from Fat 121 | 88% |
| Total Fat 13.69g | 17% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 121mg | 3% |
| Total Carbs 4.12g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.0g | 1% |
| Protein 0.83g | 1% |
