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Substances
- 5 weight oxtails
- 2 tablespoons of white vinegar
- 5 cloves of garlic herb
- scotch bonnet pepper
- 3 stalks of scallions
- 3 sprigs of thyme
- 1 modest onion
- 1 little tomato
- 1/2 group cilantro
- Sea salt and floor pepper
- 3 tablespoons of veggie oils
- 3 tablespoons of glucose
- reddish legumes and rice or white rice for providing
- cabbage
- ketchup
- julienned reddish colored pepper
- shredded carrot
Preparation
- Blend garlic clove, scallions, thyme, onion, cilantro and sodium and pepper within a meals cpu or blender. Rub the mixture into the oxtails and marinate overnight within the fridge. Place the oxtails in a tension cooker for roughly 45-1 hour (have a look at producers instructions) Warmth the essential oil in hefty skillet. Add glucose and let it melt til dark brown color. Include oxtails shredded cabbage, red peppers, green beans and ketchup and allow make twenty minutes. Sodium to flavor. Provide with rice
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