Ingredients:
- 1 Bag Rainforest Oxtail
- 1 teaspoon all-purpose seasoning or salt
- 1 tablespoon sugar
- ¼ teaspoon Black pepper
- 1 tablespoon Onion powder
- 1 tablespoon Garlic power
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ cup Scallion (for marinade)
- ¼ cup Onion (for marinade)
- ¼ cup water (for marinade)
- ¼ scotch Bonnette pepper (for marinade)
- 2 tablespoon oil
- ½ cup water
- 1 tablespoon chili paste
- 1 bouillon cube
- ½ cup pepper jelly or Pineapple jelly
- ¼ cup vinegar
Additional
- Cooked Rainforest Jasmine Rice
- Scallion slices garnish
- Sesame seeds garnish
- Avocado slices
Directions
- Defrost the oxtail in the refrigerator overnight
- Season with all-purpose seasoning, sugar, black pepper, onion powder, garlic powder, chili powder and smoked paprika
- Blend together scallion, onion, water and scotch Bonnette pepper
- Add to the oxtail and mix to coat
- Set aside to marinate for at least an hour up to over night
- Cook Rainforest Jasmine rice as per packages directions
- Heat oil in a pan and saute the seasoned oxtail, sear/brown on both sides
- To a pressure cooker add the browned oxtail, water, chili paste, bouillon cube, pepper jelly and vinegar
- Let it cook until fork tender, apx 30 minutes
- Remove and set aside the cooked tails, and reduce the sauce until thick in a sauce pan
- Pour the thickened sweet chili sauce over the oxtails
- Garnish with sesame seeds, scallions
Server with avocado and Rainforest Jasmine rice
