Spicy Oxtail and Vegetable Rice Bowl

Instructions

1. 1

   Prepare all vegetables: dice the onion, red bell pepper, mushrooms, celery, carrot, and potatoes. Finely slice the red chillies.

2. 2

   Rinse the oxtail pieces and pat them dry with paper towels.

3. 3

   Heat 2 tbsp (30g) olive oil in a large heavy-bottomed pot over medium-high heat. Add the oxtail pieces and brown them on all sides (about 8 minutes). Remove and set aside.

4. 4

   In the same pot, add the diced onion, red bell pepper, mushrooms, celery, carrot, and potatoes. Sauté for 5 minutes until the vegetables begin to soften.

5. 5

   Add the sliced red chillies, smoked paprika, salt, and black pepper. Stir well to combine and cook for 2 minutes until fragrant.

6. 6

   Return the browned oxtail to the pot. Add enough water to just cover the ingredients (about 1 liter). Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the oxtail is tender and the flavors are well developed.

7. 7

   While the oxtail is cooking, rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions (usually 1 cup rice to 2 cups water, simmered for 15-18 minutes).

8. 8

   When the oxtail is tender, add the peas to the pot and simmer for an additional 5 minutes.

9. 9

   Taste and adjust seasoning if needed.

10. 10

    To serve, spoon a portion of rice into each bowl. Top with the spicy oxtail and vegetable mixture. Garnish with extra sliced chillies if desired. Enjoy your Spicy Oxtail and Vegetable Rice Bowl!