Oxtail Plantain Cups
Oxtail Plantain Cups
Ingredients
For the Oxtail and Marinade
- 2 pounds oxtail
- 2 limes, juiced, plus halves for cleaning
- 1/4 cup brown sugar, plus more for caramelizing
- 2 tablespoons seasoning powder, light brown, unspecified
- 1 tablespoon paprika
- 1 teaspoon cumin
- 4 garlic cloves, whole
- 1/4 cup green onions, chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup white onion, diced
- 4 fresh thyme sprigs
- 2 tablespoons browning sauce
- 4 cups beef broth
- 1 scotch bonnet pepper, whole
For the Plantain Cups
- 3 green plantains
- 4 cups oil, for deep frying
For Assembly
- 1/2 cup Fresno pepper relish, store-bought or homemade
Instructions
- 1
Place the oxtail pieces in a large bowl. Squeeze the juice from the limes over the oxtail, then use the squeezed lime halves to rub the oxtail thoroughly to clean them.
⏱️ 10 min
- 2
To the cleaned oxtail in the bowl, add the brown sugar, light brown seasoning powder, paprika, cumin, whole garlic cloves, chopped green onions, diced red bell pepper, diced white onion, and fresh thyme sprigs. Pour in the browning sauce.
⏱️ 10 min
- 3
Mix all the ingredients thoroughly by hand, ensuring each oxtail piece is well coated with the seasoning blend. Cover the bowl with plastic wrap and refrigerate to marinate overnight for optimal flavor.
⏱️ 5 min
- 4
In a large pot or Dutch oven, add a generous amount of brown sugar (about 2 tablespoons) and caramelize it over medium heat until it turns a deep amber color.
⏱️ 10 min
- 5
Add the marinated oxtail pieces to the pot with the caramelized sugar. Brown the oxtail on all sides until well-seared.
⏱️ 15 min
- 6
Once the oxtail pieces are browned, remove them from the pot and set aside on a plate.
⏱️ 2 min
- 7
Pour the beef broth into the pot, then add all the remaining marinade from the bowl. Stir well, scraping up any browned bits from the bottom of the pot to deglaze.
⏱️ 5 min
- 8
Return the browned oxtail pieces to the pot. Add the whole scotch bonnet pepper. Bring to a simmer, then cover the pot with a lid and reduce heat to low. Slow braise the oxtail until it is incredibly tender and falling off the bone, about 3-4 hours.
⏱️ 240 min
- 9
While the oxtail is braising, peel the green plantains. Cut each peeled plantain into thick, approximately 2-inch long pieces.
⏱️ 10 min
- 10
Heat the oil for deep frying in a deep fryer or large pot to 350°F (175°C). Carefully add the plantain pieces and deep-fry until they are golden yellow, about 3-5 minutes. Remove them from the fryer and drain any excess oil on a paper towel-lined plate.
⏱️ 10 min•🌡️ 350
- 11
Place a piece of the first-fried plantain between two pieces of parchment paper. Use a lime press or a tostonera to press and flatten the plantain piece into a cup shape. Repeat for all plantain pieces.
⏱️ 10 min
- 12
Increase the oil temperature to 375°F (190°C). Deep-fry the shaped plantain cups again until they are crispy and golden brown, about 2-3 minutes. Remove them from the fryer and drain well on paper towels.
⏱️ 10 min•🌡️ 375
- 13
Once the oxtail is fully braised and tender, carefully remove the bones and shred the meat. Discard the scotch bonnet pepper if you prefer less heat.
⏱️ 10 min
- 14
Add the shredded oxtail meat back into the pot with the braising liquid/sauce. Stir to combine the meat and sauce, ensuring the oxtail is well coated and heated through.
⏱️ 5 min
- 15
Fill each crispy plantain cup with a generous amount of the shredded oxtail mixture. Top each filled plantain cup with a spoonful of Fresno pepper relish.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Oxtail Plantain Cups
For the Oxtail and Marinade
- 2 pounds oxtail
- 2 limes, juiced, plus halves for cleaning
- 1/4 cup brown sugar, plus more for caramelizing
- 2 tablespoons seasoning powder, light brown, unspecified
- 1 tablespoon paprika
- 1 teaspoon cumin
- 4 garlic cloves, whole
- 1/4 cup green onions, chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup white onion, diced
- 4 fresh thyme sprigs
- 2 tablespoons browning sauce
- 4 cups beef broth
- 1 scotch bonnet pepper, whole
For the Plantain Cups
- 3 green plantains
- 4 cups oil, for deep frying
For Assembly
- 1/2 cup Fresno pepper relish, store-bought or homemade
Instructions
- 1
Place the oxtail pieces in a large bowl. Squeeze the juice from the limes over the oxtail, then use the squeezed lime halves to rub the oxtail thoroughly to clean them.
⏱️ 10 min - 2
To the cleaned oxtail in the bowl, add the brown sugar, light brown seasoning powder, paprika, cumin, whole garlic cloves, chopped green onions, diced red bell pepper, diced white onion, and fresh thyme sprigs. Pour in the browning sauce.
⏱️ 10 min - 3
Mix all the ingredients thoroughly by hand, ensuring each oxtail piece is well coated with the seasoning blend. Cover the bowl with plastic wrap and refrigerate to marinate overnight for optimal flavor.
⏱️ 5 min - 4
In a large pot or Dutch oven, add a generous amount of brown sugar (about 2 tablespoons) and caramelize it over medium heat until it turns a deep amber color.
⏱️ 10 min - 5
Add the marinated oxtail pieces to the pot with the caramelized sugar. Brown the oxtail on all sides until well-seared.
⏱️ 15 min - 6
Once the oxtail pieces are browned, remove them from the pot and set aside on a plate.
⏱️ 2 min - 7
Pour the beef broth into the pot, then add all the remaining marinade from the bowl. Stir well, scraping up any browned bits from the bottom of the pot to deglaze.
⏱️ 5 min - 8
Return the browned oxtail pieces to the pot. Add the whole scotch bonnet pepper. Bring to a simmer, then cover the pot with a lid and reduce heat to low. Slow braise the oxtail until it is incredibly tender and falling off the bone, about 3-4 hours.
⏱️ 240 min - 9
While the oxtail is braising, peel the green plantains. Cut each peeled plantain into thick, approximately 2-inch long pieces.
⏱️ 10 min - 10
Heat the oil for deep frying in a deep fryer or large pot to 350°F (175°C). Carefully add the plantain pieces and deep-fry until they are golden yellow, about 3-5 minutes. Remove them from the fryer and drain any excess oil on a paper towel-lined plate.
⏱️ 10 min•🌡️ 350 - 11
Place a piece of the first-fried plantain between two pieces of parchment paper. Use a lime press or a tostonera to press and flatten the plantain piece into a cup shape. Repeat for all plantain pieces.
⏱️ 10 min - 12
Increase the oil temperature to 375°F (190°C). Deep-fry the shaped plantain cups again until they are crispy and golden brown, about 2-3 minutes. Remove them from the fryer and drain well on paper towels.
⏱️ 10 min•🌡️ 375 - 13
Once the oxtail is fully braised and tender, carefully remove the bones and shred the meat. Discard the scotch bonnet pepper if you prefer less heat.
⏱️ 10 min - 14
Add the shredded oxtail meat back into the pot with the braising liquid/sauce. Stir to combine the meat and sauce, ensuring the oxtail is well coated and heated through.
⏱️ 5 min - 15
Fill each crispy plantain cup with a generous amount of the shredded oxtail mixture. Top each filled plantain cup with a spoonful of Fresno pepper relish.
⏱️ 10 min