Oxtail Smashed Plantain Bowl

Ingredients

• 1 kg Oxtail
• 1 lime Lime juice (Juice of a whole lime; for cleaning the oxtail)
• 2 tbsp Browning sauce
• 1 tbsp Allspice (Listed as all spice)
• 1 tbsp Paprika
• 1 tbsp Salt
• 1 tsp Onion and garlic powder (The source gives a combined amount for onion / garlic powder)
• 4 cloves Garlic (Minced)
• 2 Spring onions
• Fresh thyme (A handful)
• 1 Red onion (Diced)
• 1 small bunch Fresh parsley (For the blitzed green seasoning)
• 1 small bunch Coriander (For the blitzed green seasoning)
• 3.5 Spring onions (For green seasoning; source gives 3–4)
• 4.5 cloves Garlic (For green seasoning; source gives 4–5 cloves)
• 0.5 Green bell pepper (For green seasoning)
• 1 Scotch bonnet (Optional, depending on desired heat; for green seasoning)
• 6 sprigs Fresh thyme (For green seasoning)
• 1.5 tsp All-purpose seasoning (For green seasoning; source gives 1–2 tsp)
• 0.5 tsp Black pepper (For green seasoning)
• 1.5 tbsp Lime juice (For green seasoning; source gives 1–2 tbsp, or juice of about ½ a lime)
• 1 tbsp Vinegar (Green seasoning; source text reads “1 tbsp vinegar 2–3 tbsp water,” so the vinegar quantity is interpreted as 1 tbsp)
• 2.5 tbsp Water (For green seasoning, just enough to help it blend; source gives 2–3 tbsp)
• 1.5 tbsp Olive oil (For green seasoning; source gives 1–2 tbsp)
• 500 ml Beef stock (For green seasoning, added gradually)
• Scotch bonnet (One additional pepper listed after green seasoning; amount not stated)
• 1 tbsp Ketchup
• 1 tbsp Soy sauce
• 2 Plantains (Sliced into 1-inch pieces)
• Vegetable oil (For browning the oxtail and frying the plantain; amount not stated)
• Salt (Add after frying plantains; amount not stated)
• 3 tbsp Greek yogurt
• Lemon (Amount not stated; used with gravy and yogurt)
• Coriander (Diced, for garnish; amount not stated)
• 1 Red chilli (Diced, for garnish)
• 0.5 Red onion (Diced, for garnish)
• Spring onion greens (For garnish; amount not stated)
• 1 Large tomato (Deseeded and diced)

Steps

1. 1

   Wash the oxtail with the juice of the whole lime and water, then strain it.

2. 2

   Blitz the parsley, coriander, 3–4 spring onions, 4–5 cloves of garlic, green bell pepper, optional scotch bonnet, thyme sprigs, all-purpose seasoning, black pepper, lime juice, vinegar, water, olive oil, and beef stock gradually to make the green seasoning.

3. 3

   Marinate the cleaned oxtail with the browning sauce, allspice, paprika, salt, onion and garlic powder, minced garlic, 2 spring onions, handful of thyme, diced red onion, prepared green seasoning, and the additional scotch bonnet.

4. 4

   Heat vegetable oil in a pan. Add the marinated oxtail and brown it, turning the pieces regularly until deeply coloured.

5. 5

   Cover the pan with a lid for 10 minutes while browning the oxtail, as directed in the post.

6. 6

   Add beef stock to the pan so the oxtail is covered sufficiently to float. The post also says to add the remaining vegetables back in with the stock and a scotch bonnet.

7. 7

   Cook with the pan covered for 3–6 hours, until the oxtail is tender. About halfway through, add the ketchup and soy sauce, remove the lid to let the liquid reduce, and add more liquid as needed.

8. 8

   Shred the tender meat and combine it with some of the oxtail gravy.

9. 9

   Cut the plantains into 1-inch pieces. Heat vegetable oil for frying and fry the pieces for about 2 minutes per side, until light yellow.

10. 10

    Use the bottom of a cup to squash the fried plantain pieces.

11. 11

    Refry the squashed plantains until crispy, then season them with salt.

12. 12

    Reserve some oxtail gravy, strain it, and reduce it. Combine the reduced gravy with the Greek yogurt and lemon.

13. 13

    Dice the coriander, red chilli, half red onion, spring onion greens, and deseeded tomato for the garnish.

14. 14

    Add the oxtail, smashed plantains, gravy-yogurt-lemon sauce, and diced garnish ingredients to a bowl and mix.

Notes

The source's green-seasoning line is garbled around the vinegar and water amounts; it appears to say 1 tbsp vinegar and 2–3 tbsp water. Beef stock is listed within the green-seasoning ingredients and is also added during cooking, without a separate cooking-stock quantity. The video transcript says to cook for 3 hours, while the written method gives 3–6 hours; the written range is retained. The exact amount of scotch bonnet, frying oil, lemon, and several garnishes is not specified.

Nutrition per serving

• main
• Caribbean
• Jamaican-inspired
• gluten-containing
• dairy
• slow-cooked
• fried
• plantain