Good Food

I love to cook ox-tail, cabbage, rice and peas.

I usually go to the meat market and purchase the ox-tail and have my butcher cut up the ox-tail in small pieces. I wash the ox-tail with vinegar, salt, and lemon juice. I seasoned the ox-tail with Badia sazon tropical, black pepper, onion powder, garlic powder, a pinch of cayenne pepper, half an onion cut up, scallions, three cloves of garlic chopped up and thyme. First, I fried the ox-tail  in a frying pan with four table spoons of oil. After the ox-tail is brown on both sides, I add boiling water to the ox-tail, two table spoons of soy sauce and add all the seasoning to the ox-tail. Let it cook for about two hours until it's tender. Next, I boiled the red peas until it's soft add seasoning of 1/4 cup onion, two scallions cut up, two cloves of garlic chopped up, a pinch of thyme, a table spoon of salt, a pinch of black pepper, "CKI" pure creamed coconut 1/3 cup, and add two cups of rice(Uncle Ben's or Carolina gold parboiled rice). Let the rice and peas cook and lower the burner under the pot to steamed the rice and peas until it's cook. Next, prepare the cabbage a small one.The cabbage should be green and leafy. I wash the cabbage and chopped it into small pieces. I put about three table spoons of oil in the frying pan, add the cabbage, add a a pinch of onion powder, garlic powder, and a pinch of black pepper and fry the cabbage until it is tender. After the food is cook, I arranged the ox-tail, the rice and peas and the cabbage on a plate. (If the ox-tail is a little salty, you can add one potato cut up to the ox-tail to draw out the salt).

Credits:Badia sazon tropical, CKI pure creamed coconut, Uncle Ben's rice or Carolina gold parboiled rice.

photo cred: google.com