Oxtail Stew with Plantains and Callaloo

Instructions

1. 1

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

2. 2

   Season the oxtail with adobo seasoning and sazón. Let it marinate for at least 30 minutes.

3. 3

   Heat a large pot over medium-high heat and add the oxtail pieces. Brown them on all sides.

4. 4

   Add the chopped green onions and Scotch bonnet peppers to the pot. Sauté for a few minutes until fragrant.

5. 5

   Add enough water to the pot to cover the oxtail. Bring to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the oxtail is tender.

6. 6

   While the oxtail is cooking, peel and slice the plantains. Fry them in a separate pan until golden brown and set aside.

7. 7

   Wash and chop the callaloo. Add it to the pot in the last 15 minutes of cooking.

8. 8

   Stir in the honey and brown sugar. Adjust seasoning to taste.

9. 9

   Serve the oxtail stew hot, with the fried plantains on the side.