OXTAIL

OXTAIL

INGREDIENTS

  • 4LBS OF OXTAIL ( WASHED IN WATER WITH SALT) THEN RINSE
  • 1 TSP SALT
  • 2 TSP BLACK PEPPER
  • 2 TBSP GARLIC POWDER
  • 2 TSP PAPRIKA
  • 2 TBS SEASONING SALT OR ALL PURPOSE SEASONING
  • 2 TSP BROWNING
  • ¼ CUP FISH AND MEAT SAUCE( CAN USE KETCHUP INSTEAD) IF YOU USE KETCHUP YOU NEED 2 TBSP BROWN SUGAR.
  • 2 MEDIUM ONIONS DICED (DIVIDED AND )
  • 1 GREEN BELL PEPPER ( SLICED)
  • 1 RED BELL PEPPER ( SLICED)
  • 2 TSP MINCED GARLIC
  • 4 SPRIGS FRESH THYME
  • ¼ STICK OF BUTTER
  • 3 TBSP COCONUT OIL
  • 1 BUTTER BEANS ( DRAINED)
  • 3 CUPS OF WATER.

 

DIRECTIONS

AFTER WASHING OXTAIL, SEASON WITH SALT, PEPPER, PAPRIKA, GARLIC POWDER, BROWNING, and SEASONING SALT.HEAT COCONUT OIL ON MEDIUM HEAT, THEN ADD MINCED GARLIC AND  OF THE DICED ONION, SAUTE FOR ABOUT 2 MINUTES.THEN ADD OXTAIL, USING A LARGE SPOON MIX IN THE OXTAIL WITH THE SAUTE ONIONS AND GARLIC. IF USING KETCHUP AND BROWN SUGAR, THIS IS WHERE YOU WILL ADD THE BROWN SUGAR AND MIX WELL, KEEP STIRRING UNTIL SUGAR IS JUST ABOUT DISSOLVED, ABOUT 3 MINUTES.  COVER AND COOK FOR 30 MINUTES, NOT ADDING ANY LIQUID BUT CONTINUING TO STIR TO PREVENT STICKING. AFTER 30 MINUTES ADD 1  CUP WATER, COVER AND COOK FOR 1 HOUR. AFTER 1 HOUR ADD REMAINING WATER AND DRAINED BUTTER BEANS AND KETCHUP OR FISH AND MEAT SAUCE,  COVER AND COOK FOR 1 HOUR AND 15 MINUTES.