Tag: beef
Cherokee Pepper Pot
Cherokee Pepper Pot
Pepper pot comes in many forms. Originally made by southern Indigenous tribes such as the Cherokee, Chickasaw, Seminole, etc, dishes like pepper pot became a huge influence on soul food; introducing ingredients like corn, okra, peppers, and tomatoes. The traditional recipe uses beef tripe, which I’m honestly not very fond of. Beef, venison, or bison short ribs are all acceptable meats to use.
Ingredients
- 2 lbs beef short ribs or venison; bison
- 8 cups water
- 1 large onion
- 2 tomatoes diced
- 1 large red bell pepper diced
- 1 cup frozen okra
- 1 medium potato peeled and diced
- 1 medium carrot peeled and diced
- 1 stalk celery diced
- 1/2 cup corn
- salt and pepper to taste
Instructions
- Cut the short ribs between the bones.
- Add the short ribs to a large pot of water with the onions. Bring to a boil. Cover. Reduce the heat to low and simmer for 3 hours.
- Scoop out the beef from the pot.
- Remove the bone from the meat. Dice the short ribs into small pieces.
- Return the beef to the pot along with the rest of the ingredients. Simmer for another 90 minutes.
Romazava
Romazava
This is the first recipe from the East African island of Madagascar! Romazava happens to be the island nation’s national dish. This one pot meal consists of a variety of meats stewed with a bunch of greens. Traditionally, romazava is made with zebu. You are obviously going to have a hard time acquiring zebu meat, so a combination of beef, pork, and chicken is substituted. The greens used are mustard and 2 other greens that aren’t accessible, ananamy and paracress greens. Spinach and arugula are suitable replacements.
Ingredients
- 1 lb chuck roast cut into small cubes
- 1 lb pork sirloin cut into small cubes
- 1 lb chicken breast cut into small cubes
- 2 roma tomatoes diced
- 2 tbsp olive oil
- 2 cups beef stock
- 1 small onion diced
- 6 garlic cloves minced
- 2” ginger peeled and minced
- 3 serrano peppers seeded and chopped
- 1 bunch mustard greens chopped
- 1 bunch spinach
- 1 bunch arugula
- salt and pepper to taste
Instructions
- Heat up olive oil in a large pot over medium high heat. Add in the beef and brown for 8 minutes.
- Stir in the tomatoes.
- Add in the onions, garlic, ginger, and serrano peppers.
- Pour in the stock. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Add in the pork and chicken. Bring to a boil. Simmer for 15 minutes.
- Place the mustard greens on top of the stew; followed by the spinach, then arugula. Cover. Simmer on medium low heat for 10 minutes without stirring.
- The greens will wilt and reduce by half. Season with salt and pepper.
- Stir the greens into the stew.
Oxtail Stew
Oxtail Stew
Oxtail stew is an extremely popular Jamaican comfort food that deserves more recognition than it gets. Oxtails we’re once considered a cheap throw away cut that was eaten by lower income families. Now days, oxtails are kinda expensive. The tails of cows contains gelatinous meat with marrow running through the center. Once braised, the meat falls off the bone. This dish can be prepared on the stovetop, in a slow cooker, and even a pressure cooker if you’re pressed for time. If you can’t find oxtails, beef short ribs are a suitable replacement.
Ingredients
- 3 tbsp vegetable oil
- 3 lbs oxtails
- 1 medium onion diced
- 4 garlic cloves minced
- 1 tsp thyme
- 1/2 tsp smoked paprika
- 1 tbsp ketchup
- 2 habanero
- 4 green onions chopped
- 1 tbsp Worcestershire sauce
- 6 allspice berries
- 1 tsp curry powder
- 1 can butter beans
- salt to taste
Instructions
- Heat up cooking oil in a Dutch oven over medium high heat. Brown the oxtails for 8 minutes.
- Add in the rest of the ingredients except the butter beans. Cook for 2 minutes.
- Pour in 4 cups of water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 3 hours.
- Uncover. Stir in the butter beans. Simmer for 30 more minutes.
