Jamaican Oxtail and Plantain Coco Bread Sandwich by Foodiepaupau

Ingredients

• 1 kg (2.2 lbs) oxtail, cut into pieces
• 2 tbsp brown sugar
• 1/4 cup soy sauce
• 1 tbsp worcestershire sauce
• 1 tsp browning sauce
• 1 tbsp allspice
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 habanero pepper, minced
• 500 ml beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 240 ml coconut milk
• 3 tbsp sugar
• 56 g unsalted butter, softened
• 500 g all-purpose flour
• 2 ¼ tsp rapid rise yeast
• 1 large egg
• 2 ripe plantains, sliced
• 4 large eggs (for frying)

Instructions

1. Marinate oxtail in brown sugar, soy sauce, worcestershire, browning, and allspice for at least 1 hour.
2. Sear oxtail in a heavy pot over high heat until browned on all sides, then remove.
3. Sauté onions, carrots, celery, and habanero in the same pot for 5-7 minutes until softened.
4. Return oxtail to the pot, add beef broth, tomato paste, thyme, and bay leaves; simmer on low for 2.5-3 hours until meat is tender.
5. Whisk together coconut milk, sugar, butter, salt, yeast, and egg for the dough; gradually add flour until a soft dough forms.
6. Knead dough for 8-10 minutes, let rise in a warm place for 1 hour, then shape into pockets and bake at 180°C (350°F) for 20-25 minutes.
7. Fry sliced plantains in a pan over medium heat until golden and caramelized, about 3-4 minutes per side.
8. Fry eggs to desired doneness and assemble sandwiches by filling coco bread with egg, oxtail, gravy, and plantains