Oxtail with Gravy Recipe
- 2.5 lbs oxtails
- ¼ cup of brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp salt
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp all-spice
- 1 tsp browning
- 2 Tbsp vegetable oil
- 1 yellow onion chopped
- 4 green onions chopped
- 1 Tbsp garlic chopped
- 2 whole carrots chopped
- 1 scotch bonnet or habanero pepper
- 1 cup beef broth
- 1 Tbsp ketchup
- 1 tsp dried thyme
- 2 Tbsp water
- 1 Tbsp cornstarch
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspo
- 1 teaspoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 quart vegetable oil for frying
- 1 16 oz can Butter Beans drained
Please visit My Forking Life with Tanya Harris for more information.
Equipment: Pressure Cooker
- Prepare vegetables by chopping onions, garlic, and the scotch bonnet or habanero pepper (with seeds removed).
- Prepare oxtail by cleaning them with a little bit of water and vinegar and pat dry with paper towels.
- Season oxtail with brown sugar, salt, black pepper, garlic powder, all spice, soy sauce, Worcestershire sauce, and browning, and mix thoroughly.
- Optional: Marinate oxtail in the refrigerator for 8 hours or overnight.
Sear and Cook Oxtail
- Use pressure cooker to sear and cook your oxtail
- Add vegetable oil to the pressure cooker and set to a medium-high heat
- Sear oxtail by placing each oxtail flat about ¼ inch apart, and brown on each side for about 2 minutes.
- Remove oxtail briefly to deglaze the pressure cooker by adding 2 tbsp of beef broth removing the brown bits at the bottom.
- Add 1 Tbsp of vegetable oil, yellow onions, green onions, carrots, garlic, and scotch bonnet pepper to the pressure cooker
- Stir and sauté for about 5 minutes or until the onions have softened.
- Add dried thyme, oxtails, remaining beef broth, and ketchup to the pressure cooker. (Note: all the broth does not need to cover the oxtail)
- Seal the pressure cooker and cook on high pressure for 45 minutes
- Once your timer goes off, allow the pressure cooker to naturally release for about 25 minutes.
- Use a spider strainer to remove the oxtail pieces and vegetables from the pressure cooker and place in a bowl and set aside. (Note: Be sure to leave behind the broth in the pressure cooker).
- Use the “Sauté” feature on the pressure cooker to boil the remaining broth in the pressure cooker
- Prepare a cornstarch slurry by whisking the cornstarch with water in a separate bowl.
- Slowly stir in the cornstarch slurry into the pressure cooker
- Add drained butter beans to the pressure cooker as well and stir them in.
- Cook for 5 minutes until the sauce has thickened a little and the butter beans are warmed.
- Return oxtails and vegetables back into the pressure cooker.
- Serve and enjoy.
Rice and Peas Recipe
1 hour and 5 minutes
- ¾ cup dried pigeon peas, presoaked
- ¾ cup unsweetened coconut flakes
- 1 ½ cup warm water, or one 14oz can of coconut milk instead of water and flakes
- 1 tsp all-purpose or mild jerk seasoning
- 2 stalks scallion, chopped
- 2 cloves garlic, smashed and peeled
- 1 sprig fresh thyme, or 2 tsp dried
- 1 tsp whole allspice, manually ground (or ½ tsp pre-ground)
- 1 whole scotch bonnet pepper, uncut and unbruised
- 1 ½ tsp salt, (less if using salted canned beans)
- ½ tsp black pepper
- 2 cups long grain rice
Please visit From the Comfort of My Bowl by Jhanelle Golding more information.
Equipment: Pressure Cooker, Pot for cooking rice, Strainer, Blender, Aluminum Foil
Prepare the Dried Beans
- Add the presoaked beans to a pot or pressure cooker.
- Fill the pot with enough fresh water to ensure the level is 1 inch above the beans (about 3.5 cups/800ml). Cover with a lid.
- Cook on high heat for one hour in the pot (adding more water if needed to maintain the level) or 20 minutes in a pressure cooker.
Prepare Cooking Broth for Rice
- Once the beans are cooked, allow the pressure cooker to fully release before opening.
- Transfer the precooked beans with liquid to a pot more suitable for cooking rice.
- Add the canned coconut milk to the pot.
- Stir in the jerk seasoning, scallion, garlic cloves, thyme, allspice, scotch bonnet pepper, salt and black pepper.
- Cover the pot and bring to a boil at high heat for 5 minutes.
- Decrease the heat to low and continue cooking for 15 minutes or until the liquid is reduced and has a deep reddish-brown color.
- Add the rice to a large bowl and fill with water.
- Stir to release the starches that could make the rice stick together while cooking and drain liquids.
- Repeat the rinsing and draining steps until the water is clear (about 4 to 5 times total).
Cook the rice:
- Add the drained rice to the pot containing the cooked beans. (Note: Add more water if needed to ensure the level is 1 inch above the rice.
- Cover pot with a sheet of aluminum foil, then cover it with the lid.
- Allow the rice to cook and steam for 12 to 15 minutes or until it’s tender and all the liquid is absorbed.
- Allow it to rest for 10 minutes after cooking.
- Remove the strands of scallion, thyme branches and scotch bonnet pepper before gently stirring with a fork.
- 1 cabbage medium-sized
- ½ onion medium
- ½ cup scallions or green onion sliced
- 3 cloves of garlic
- ½ large bell pepper red
- ½ large bell pepper yellow
- 2 sprigs of thyme
- 1 carrot medium
- ½ tsp salt
- ¼ cup olive oil extra virgin
- 1 scotch bonnet pepper optional
- 1 cup water or vegetable stock
Please visit Paleo Low Carb Kate by Kate Hahnel more information.
- Wash the vegetables first.
- Cut the cabbage in quarters, slice-off and remove the hard middle part and shred the cabbage.
- Slice the onions, scallions, scotch bonnet pepper (optional).
- Crush the garlic and slice the carrots and peppers julienne style.
- In a medium-sized pot, heat oil and fry the onions and garlic under medium heat.
- Add the scallions, scotch bonnet pepper and thyme to the pot.
- Add the cabbage, carrots, salt and stock or water, then allow to steam for about 10 minutes before adding the julienned peppers.
- Allow to steam for a further 10-15 more minutes.
- Adjust again for salt and pepper by adding more to your liking, then serve.
Fried Plantain Recipe
- 4 large semi-ripe plantains
- 1 ½ cups vegetable oil
- 1 tsp of salt
Please visit My Recipes by Shani Jones-Taye more information.
- Peel plantains and cut each into 4 or 5 pieces on a diagonal.
- Heat oil in a large frying pan over medium heat until rippling, about 5 minutes.
- Add plantains and cook, turning as needed, until deep golden brown and softened about 15 minutes.
- Drain on paper towels and sprinkle with salt
Balance this Meal with Sweet White Wines
These light-bodied, sweet white wines pair nicely with this meal. Their residual sugar and mild citrus notes will help balance out some of the spice from the oxtail, as well as compliment the sweetness of the plantain.
Balance this Meal with Berry-Forward Red Wines
These wines are some of the best light red wines to counter the heaviness of the dish, and exude deep flavors of dark fruit notes that help add a fruitiness to the dish – reminiscent of Thanksgiving turkey drizzled with Cranberry sauce.
Balance this Meal with Bold, Tannic Red Wines
Bold, tannic red wines always pair well with hearty meals such as this one. While the fullness of these wines complement the heaviness of the dish, the astringency and dark fruit notes will help mitigate the spice of this dish.