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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a Dutch oven or pressure cooker (depending on your preferred method), brown oxtails or beef ribs in oil, over medium high heat, until well browned, about 10 minutes. | 2. Add onions, bay leaves, thyme, cloves, and water; cover and cook until meat is tender, 2 1/2 hours, over low heat in a Dutch oven on the stove-top or 1 1/2 hours in the pressure cooker. | 3. Add remaining ingredients (except salt and pepper) and cook an additional 30 minutes, until vegetables are tender and meat is falling off the bone. | 4. Season with salt, pepper, and sazon (if using) to taste. | 5. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
oxtail beef back rib	3 1/2	lbs		1412.1365	0.0	314.1607	7.9334
onion	1		chopped	64.0	14.944	1.76	0.16
bay leaf	3			-	-	-	-
thyme sprig	4			1412.1365	0.0	314.1607	7.9334
clove	3			17.262	4.1284	0.3761	0.8190000000000001
water	7 1/2	cups		0.0	0.0	0.0	0.0
green plantain	1		peeled cut	-	-	-	-
yucca root	1/2	cup	peeled cut	1412.1365	0.0	314.1607	7.9334
yautia	1/2	cup	peeled cut	66.15	15.9502	0.9855	0.27
pumpkin	1/2	cup	cut	2.475	0.5412	0.17	0.0116
corn	1	ear	cut	-	-	-	-
garlic clove	2		crushed	1412.1365	0.0	314.1607	7.9334
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
allspice	1	teaspoon	ground	4.997	1.3703	0.1157	0.1651
hot chili pepper	1	hot		-	-	-	-
black pepper			ground	-	-	-	-
sazon goya seasoning	1			1412.1365	0.0	314.1607	7.9334

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.