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Chebbo
@itschebbo

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🇯🇲PULLED OXTAIL JAMAICABURGER🇯🇲 Ingredients: - 1 oxtail - Salt and pepper, to taste - 2 tablespoons vegetable oil - 1 large onion, chopped - 3 cloves garlic, minced - 2 tablespoons ginger, minced - 1 tablespoon fresh thyme leaves - 2 tablespoons soy sauce - 2 tablespoons Worcestershire sauce - 1 tablespoon brown sugar - 2 cups beef broth For the Jamaican Coleslaw: - 1/4 head cabbage, shredded - 2 carrots, grated - 1/4 cup pineapple, finely chopped - 1/4 cup raisins - 1/4 cup mayonnaise - 1 tablespoon white vinegar - 1 tablespoon sugar - Salt and pepper, to taste - 4 Burger Buns - Pickapeppa sauce Instructions: 1. Season the oxtail with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat. Add the oxtail and brown on all sides. Remove the oxtail from the pot and set aside. 2. In the same pot, add the onion, garlic, ginger, and thyme. Sauté until the onions are soft and fragrant. 3. Return the oxtail to the pot and add the soy sauce, Worcestershire sauce, brown sugar, and beef broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 3 hours, or until the oxtail is tender and can be easily shredded with a fork. 4. While the oxtail is cooking, prepare the jerk mayonnaise by combining the mayonnaise and jerk seasoning in a bowl. Set aside. 5. For the Jamaican coleslaw, combine the shredded cabbage, grated carrots, chopped pineapple, and raisins in a large bowl. In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. 6. Once the oxtail is cooked and tender, remove it from the pot and shred the meat using two forks. Discard the bones. 7. To assemble the burgers, spread a generous amount of jerk mayonnaise on the bottom half of each bun. Top with a layer of shredded oxtail, followed by a scoop of the Jamaican coleslaw. Add pickles if desired, then close with the top bun. #burger #fyp #jamaica #carribean