Oxtail Pelau

cool runnings

 Servings: 4-6 |  Preparation time: 25 minutes |  Cooking time: 1h 20 minutes


1. Heat the olive oil in a large pot over medium heat. Add the oxtail and brown on all sides, about 5 minutes.

2. Add the onion, garlic, scotch bonnet pepper (if using), cumin, coriander, and thyme to the pot and cook for an additional 2 minutes.

3. Stir in the pigeon peas, rice, chicken broth, and coconut milk. Bring to a boil, then reduce the heat to low and simmer, covered, for 1 hour or until the oxtail is tender.

4. Add salt to taste and garnish with fresh cilantro, if desired. Serve hot. Enjoy!

Tip: This recipe can also be made in a pressure cooker. Simply brown the oxtail and cook the ingredients in the pressure cooker for about 30 minutes.

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