Скачать или смотреть Jamaican Oxtail Philly Cheesesteak

Jamaican Oxtail Philly Cheesesteak

Jamaican Oxtail
3lb oxtail
2 tbsp adobo seasoning
1 pkg sazón
1/2 tsp black pepper
1 tsp parsley
1/2 tsp thyme
2 tbs oil
2 tbs ketchup
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp Maggi jugo/Knorr seasoning liquid
1/4 cup green seasoning/epis
1-2 scotch bonnet or habanero peppers, seeded
1 bell pepper, chopped
1 medium onion, chopped
5 cloves garlic
4 green onions
2 tbsp turbinado sugar/sugar in the raw
Water, to cover

Wash your oxtail with water and lemon juice. Rinse well and pat dry. Trim away the thick, hard fat.

In a large bowl add oxtail, all dry seasonings, and oil. Massage seasonings into the meat. Add all liquids, epis, and ketchup, mix well, cover and place in fridge overnight.

Place turbinado sugar into the bottom of a large dutch oven and heat over medium high heat until melted and it turns a dark brown.

Add oxtail and sear them on all sides in batches. Be careful not to overcrowd the pan.

Add bell pepper and onion to pan and sauté for about 5 minutes. Add garlic and green onions. Add leftover marinade to the pan and add water to cover the oxtail. Stir.

Cover with a tight fitting lid and simmer for 4 hours, stirring and checking the water level intermittently to avoid scorching.

Remove oxtails from pot and allow to cool. Shred oxtail meat from bone. Strain the veggies out of the juice to make oxtail gravy.*

Philly Cheesesteak
Oxtail meat
2 bell peppers, sliced
1 onion, sliced
1 tbs oil
Provolone cheese slices
Butter
French sandwich rolls

Heat oil in a large skillet over medium heat. Sauté onions and bell peppers until they begin to brown. Add oxtail meat and sauté for about 5 minutes. Add provolone cheese and turn off heat.

Butter rolls and toast them on a flat top until desired brownness is achieved. Top open side of the toasted roll with additional cheese. Add oxtail. Serve with oxtail gravy on the side.

Note* If you want to remove the fat from the oxtail gravy, you can place it in the freezer for about 30 minutes to an hour until the fat solidifies on top. Then you can scrape all of the fat off of the top. You can reheat it before service.