NUTRITION

SERVINGS

INGREDIENTS

5 oz Oxtail meat

1 oz Whole grain penne pasta

0.5 cup Red bell pepper

0.5 cup Yellow bell pepper

0.25 cup Yellow onion

1 clove Garlic

1 tbsp Jerk seasoning

0.25 cup Low-sodium beef broth

1 tbsp Full-fat coconut milk

1 tsp Olive oil

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the oxtail meat with sea salt, black pepper, and half of the jerk seasoning.

• 2

  Heat olive oil in a pot over medium-high heat and sear the meat until browned on all sides.

• 3

  Pour in the beef broth, cover, and simmer on low heat until the meat is tender and succulent.

• 4

  While the meat simmers, cook the penne pasta in boiling water until al dente, then drain.

• 5

  In a large skillet, sauté the sliced bell peppers, onions, and minced garlic until the vegetables are tender-crisp.

• 6

  Stir in the coconut milk, the remaining jerk seasoning, and a splash of the braising liquid to create a creamy sauce.

• 7

  Add the tender oxtail and cooked pasta to the skillet, tossing well to coat every piece in the spicy sauce.

• 8

  Garnish with thinly sliced green onions and serve immediately.