Sunday Dinna Oxtail

Name: Sunday Dinna Oxtail
Prep time: 120 min
Cook time: 95 min
Total time: 215 min
Yield: 6.00 porciones
Cuisine: Local
Ingredients: 2 Pounds Oxtail; 2 Stalks Escallion; 1 Medium Onion; 2 Sprigs Thyme; 2 Units Garlic; 1 Teaspoon Pimento; 2 Packets Maggi® Season-Up!® All Purpose; 1 Teaspoon Soy sauce; 2 Cups Water; 1 Unit Carrots; 1 Unit Sweet Pepper; 1 Can Broadbeans

1 2 3 4 5

Be the first to evaluate

0 people already cooked this dish.
Total: 215min

Preparation: 120min

Cooking: 95min
Portions: 6
Difficulty: Intermediate

Ingredients

2 Pounds Oxtail trim and rinse in vinegar and water
2 Stalks Escallion chopped
1 Medium Onion chopped
2 Sprigs Thyme
2 Units Garlic
1 Teaspoon Pimento
2 Packets Maggi® Season-Up!® All Purpose
1 Teaspoon Soy sauce
2 Cups Water
1 Unit Carrots cut into rings
1 Unit Sweet Pepper cut into strips
1 Can Broadbeans drained

Instructions

Season oxtail with all the fresh seasonings, MAGGI® Season-Up and soy sauce; allow marinating overnight or for 2 hours.
Heat pot over medium flame; add meat with half the seasoning and stir. Pour water over meat, cover pot and allow cooking (check every 5-10 minutes and add hot water a little at a time during cook time).
Reduce heat to low allowing meat to simmer until soft. (If using a pressure cooker, put enough water to cover meat and pressure for 20 minutes).
Add the remaining seasoning, carrots and sweet pepper, and continue cooking for 15 minutes or until meat is very tender and gravy thickens; add broad beans and stir. Remove from heat; serve hot with staples of choice.