Supplies Needed:
Cutting Board

Chef’s Knife

Liquid Measuring Cup

Instapot/Crockpot/Pressure Cooker

Tongs

Cook Spoon

Frying Pan

3 (Mixing) Bowls

The Process:
Step 1: Season oxtails with Something Sweet, Keeyan, Peruvian Garlic, and Ginger Powder. Set aside in mixing bowl.

Step 2: Thinly slice onion, sweet peppers, and garlic cloves.

Step 3: Cut cassava into quarters, peel cassava, then cut each quarter in half. Set aside in small mixing bowl.

*If you don’t have an Instapot, this becomes a one pot meal. Cook all items in the one pot, transferring them out/in according to each step as outlined below*

Step 4: Sautee vegetables in cooking oil and season with Coffee Cumin. Once slightly browned, set aside in small mixing bowl.

Step 5: Brown oxtails on each side, about 2-3 min per side. This should take about 10 min total, depending on the size of your frying pan and how many oxtails can fit in the pan.

Step 6: There should be remnants of meat/pan juice in the frying pan. Deglaze the pan by adding in red wine.

Step 7: Transfer browned oxtails, sauteed vegetables, and pan juice to your Instapot. Place cassava around/in between the meat and veg, then pour water on top. Cover and pressure cook on high for about 1.5 hours.

*If you don’t have an Instapot, you can cook these oxtails in a large sauce/stock pot. It takes more attention and time, but it’s worth it. Once you’ve sauteed veggies and browned meat, add all ingredients and liquids to the pot, cover and cook on low/medium low for 3 to 4 hours. Check every hour and give a quick stir. If liquid is evaporating, add a bit (couple of splashes) more wine and/or water. Cook until tender and falling off the bone*

Serve with rice, sauteed spinach/kale, fried plantains, or eat by itself. The meat will be so tender and cassava like butter. Enjoy!