30-Min Oxtail & Rice with Fried Egg & Plantain

Ingredients

• 1 lb pre-cooked oxtail pieces (or beef short ribs, store-bought)
• 1.5 cups beef or chicken broth
• ½ medium yellow onion, diced
• 2 tbsp Worcestershire sauce
• 1.5 cups cooked white rice
• 1 medium plantain, sliced 1/4-inch thick on the bias
• 2 whole eggs
• 4 tbsp neutral oil, divided (for plantain + eggs)

Instructions

1. 1

   Heat 2 tbsp oil in a large skillet over medium-high. Add diced onion and sauté until golden, ~3 minutes.

2. 2

   Add pre-cooked oxtail, broth, and Worcestershire sauce. Stir and simmer gently for 8–10 minutes until sauce reduces slightly and oxtail is heated through.

3. 3

   While the oxtail simmers, heat 1.5 tbsp oil in a second skillet over medium-high. Fry plantain slices 2–3 minutes per side until golden and crispy; transfer to a plate.

4. 4

   In the same plantain skillet, add remaining 0.5 tbsp oil. Crack eggs into the pan and fry until whites set but yolks still jiggle, ~3 minutes.

5. 5

   Divide warm rice between two bowls. Top with oxtail and gravy, then slide a fried egg and crispy plantain onto each plate.

Tools you’ll need

• large skillet
• medium skillet or frying pan
• wooden spoon or spatula
• two bowls

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