Haitian Oxtails with Black Bean Sauce and Rice

Haitian Oxtails, Black Bean Sauce, Rice, and Plantains

1. Prepare and Season the Oxtails

• Wash the oxtails thoroughly, rinse, and pat dry.
• In a bowl, season the meat with green seasoning, seasoning powder, garlic powder, onion powder, salt, chili powder, and black pepper. Drizzle with oil to coat.
• Add chopped onions, peppers, and green onions to the meat.

2. Cook the Oxtails

• Sear the seasoned oxtails in a hot pot with a little oil.
• Add tomato paste, a generous amount of water, fresh thyme, and a whole scotch bonnet pepper.
• Cover and simmer until the meat is tender.

3. Prepare the Black Bean Sauce (Sòs pwa)

• Cook the black beans until soft. Blend them and pass the mixture through a strainer to get a smooth liquid.
• In a pot, combine green seasoning, the strained bean liquid, water, salt, black pepper, bouillon cubes, fresh herbs, and a scotch bonnet pepper.
• Simmer, then stir in a splash of milk or cream to thicken the sauce to your desired consistency.

4. Prepare the Rice and Plantains

• Cook white rice by sautéing aromatics like green onions and garlic in oil before adding the water and rice.
• Slice the plantains, fry until golden, then flatten and fry once more for crispy bannann peze.

5. Serving

• Serve the tender oxtails in their savory sauce alongside the rice, the black bean sauce, and the crispy fried plantains.