eatwithlee215

Oxtail Rasta Pasta

After cleaning and trimming the fat from the oxtails place them in a bowl with all the seasonings listed. (season to your liking)  Add browning, Worcestershire, peppers, onions, garlic, and scallions to the bowl and mix.  Let the mixture marinate in the fridge covered for 2 hours or overnight if possible.  Once the oxtails have marinated, add avocado oil to a Dutch oven and sear the oxtails on both sides for a few minutes.

Once seared, remove oxtails and set aside. Then add the rest of the mixture to the Dutch oven and saute for a few minutes. Add ketchup and reintroduce the oxtails back to the pot.  Cover the mixture with beef broth and put it in the oven at 325° for 2 to 3 hours. If your oxtails are big you may ned to cook longer.

Check the oxtail every 1/2 hour to ensure that they don't dry out.  You will know they are done when they are fork-tender!

Cook the noodles accordimg to the package directions.

Add some avocado oil to a nonstick skillet on medium heat.

Add sliced bell peppers to the skillet and saute.

Add a scoop of oxtail drippings to the skillet and continue to saute.

Once the cream mixuture begins to boil add both cheeses and stir.

Add another scoop of oxtail dripping to the mixture.

Add drained noodles to the cheese sauce and mix then top with oxtails and some drippings.

habanero pepper chopped (scotch bonnet if possible)

Salt, Pepper, Garlic & Onion powder, Smoked Paprika,

Jerk Seasoning, Salt, Pepper, Garlic & Onion powder.