Tag: main course
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.
Spiced Lamb with Fennel, Chili, and Tomato
Spiced Lamb with Fennel, Chili, and Tomato
Kothu kari kulambu is a spiced ground lamb dish from the southern Indian state of Tamil Nadu. Seasoned ground lamb is cooked with onions, garlic, and tomatoes. A spice paste consisting of coriander, fennel, cumin, Kashmiri chilies, and curry leaves is stirred in, then cooked down with the lamb. The lamb is served with flaky parathas.
Equipment
- Spice grinder
- food processor
Ingredients
- 1 1/2 lbs ground lamb
- 8 garlic cloves
- 1” ginger
- 1 green bird’s eye chilies
- 2 tbsp vegetable oil
- 8 curry leaves
- 1 small onion finely chopped
- 2 roma tomatoes diced
- salt to taste
- 1/2 cup water
- 1 tbsp lemon juice
Spice Paste
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 5 Kashmiri chilies
- 10 curry leaves
Garnish
- cilantro chopped
Instructions
- Add the 6 garlic cloves, ginger, and green chili to a food processor and process into a paste.
- Mix the paste with the ground lamb and set aside.
- Add the spice paste ingredients to a spice grinder and turn into a powder.
- Mix the spices with a tbsp of water to create a paste. Set aside.
- Heat up the oil in a sauté pan over medium heat. Sauté the 2 minced garlic cloves and curry leaves for a minute.
- Stir in the onions and cook for 10 minutes.
- Add in the tomatoes and cook for 5 minutes.
- Turn the heat up to medium high and brown the lamb for 8 minutes.
- Add in the spice paste, water, and salt. Simmer for 3 minutes.
- Cover the pan. Reduce the heat to medium low and simmer for 25 minutes.
- Uncover the pan. Squeeze over the lemon juice.
Carnitas
Carnitas
I was asked a few weeks ago if I had a carnitas recipe. I go to my site and realize that I don’t; which is absolutely crazy because I make carnitas all the time. So now, at this very moment, is my carnitas recipe. It really isn’t mine. It is the traditional Mexican recipe, which is just pork, lard, water, and salt(garlic is optional). All you have to do is add all of the ingredients to a pot and braise for 45 minutes. Then you reduce all of the liquid out until the pork starts to fry in its own fat. Once the pork is slightly browned, it’s ready to eat. Carnitas are great in tacos, burritos, quesadillas, tamales, tortas, omelettes, nachos, and just about anything else that you can think of.
Equipment
- cast iron pot
Ingredients
- 4 lbs pork shoulder cut into cubes
- 1/4 cup lard
- 8 garlic cloves
- 1 tbsp salt
- water
Instructions
- Add the pork, lard, garlic, and salt to a cast iron pot. Pour in enough water to cover the pork. Bring to a boil. Cover. Reduce heat to medium and simmer for 45 minutes.
- Uncover. Turn the heat up to high and reduce until all of the water has evaporated. There will only be pork and fat left.
- Turn the heat to medium and fry the pork in its own fat until browned; about 10-15 minutes.
