Oxtail Plantain Cups
Tender oxtail nestled in a plantain cup, drizzled with a rich tomato sauce and topped with fresh cilantro. These savory and sweet bites are perfect for a flavorful appetizer or a show-stopping party dish.
ingredients
- 1 ½ lbs oxtail, cut into small pieces
- 2 ripe plantains
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can diced tomatoes, drained
- 1 cup beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
steps
- 1.
Preheat the oven to 375°F.
- 2.
Heat olive oil in a large pan over medium heat. Season oxtail with salt and pepper, then brown the meat on all sides.
- 3.
Add onion, garlic, and red bell pepper to the pan. Sauté until vegetables are softened.
- 4.
Stir in diced tomatoes, beef broth, thyme, and bay leaf. Bring to a simmer, cover, and cook for 3 hours until the oxtail is fork-tender.
- 5.
While the oxtail is cooking, peel the plantains and slice them into 1-inch thick rounds. Lightly brush them with oil and place on a baking sheet. Bake for 20-25 minutes until golden and slightly crispy.
- 6.
Once the oxtail is done, remove the bay leaf and thyme sprigs. Shred the meat and mix it back into the tomato sauce.
- 7.
To assemble, place a spoonful of the oxtail mixture into each plantain cup. Garnish with fresh cilantro.
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