Creado con IA
Oxtail Stew with Plantains and Callaloo
120 min 563 kcal por ración Media
Ingredientes
4 Raciones
- oxtail2 lbs
- plantains2 pieces
- callaloo1 bunch
- Scotch bonnet peppers2 pieces
- green onions4 pieces
- adobo seasoning1 tbsp
- sazón1 packet
- honey1 tbsp
- brown sugar1 tbsp
Preparación
- 1
Rinse the oxtail pieces under cold water and pat them dry with paper towels.
- 2
Season the oxtail with adobo seasoning and sazón. Let it marinate for at least 30 minutes.
- 3
Heat a large pot over medium-high heat and add the oxtail pieces. Brown them on all sides.
- 4
Add the chopped green onions and Scotch bonnet peppers to the pot. Sauté for a few minutes until fragrant.
- 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
While the oxtail is cooking, peel and slice the plantains. Fry them in a separate pan until golden brown and set aside.
- 7
Wash and chop the callaloo. Add it to the pot in the last 15 minutes of cooking.
- 8
Stir in the honey and brown sugar. Adjust seasoning to taste.
- 9
