Oxtail is a peculiar and wonderful piece of meat. It’s literally the tail of the steer, or any type of cattle these days, making it thick at one end and skinny at the other with a bone running down the center.
For these recipes, you going to need the following.
1/2 cup Black pepper
9.2 oz fresh finger
1 cup Chicken powder
1/2 cup all spices
1!2 cup peppercorn
1/2 kosher salt
1 cup smoked Paprika
1 Handful fresh thyme
3 carrots cubed
7 green onions
1 Bunch Parsley
3 cups garlic gloves
1 Celery stalks
7 Habenoro pepper
1 medium-size onion diced
5 cups orange juice
3 cups Worcestershire
One bottle of red wine (750ml)
1 gallon Water
In a food processor
add the onions, ginger, half of the thyme remove the stems, garlic, habanero pepper, parsley blend to a paste.
Used one 1 cup of the paste (refrigerates the rest it should last months wrapped and have)
mixed the rest of the ingredients together add oxtail into the mix rub-down nicely covered with plastic wrap marinated for 1 or 2 days.
pulled out from the marinades set to the side. in high heat flat top or sauteed pan big enough to fit the oxtail. add 3 tbsp of oil. seared the oxtail on all sides, remove from the pan transfer to a 2″ inch pan add the marinade stock, wine covered with foil
preheat the oven to 400 degrees for four hours. once the cook is removed from the stock strain the stock by using a china cap reduces the stock by half until the sauce starts thickening.
in the meantime peeled 2 carrots julienne, 1 onion diced 2 cups northern beans
1 cinnamon stick
sauteed all the vegetables
by adding 1 tbsp of oil to the pan cinnamon stick, add carrots let cook for 2 minutes add onion cook till translucent for 2 minutes, add beans cook for 3 minutes on low heat.
use a big plates add some of the sauteed vegetables on the plate, add the cut add, the cut oxtail on top pours some of the sauce on top then add, the remaining of the vegetables on top then pour the remaining of the sauce on top.
served with a side of Steam white rice or mashed potatoes.
source
0 Comments