Oxtail Stew

I know that there was a request for this item a while ago but I had to track down a Jamaican woman that used to work for me who made this dish and it was always really good. So here we go. My take on oxtail stew.

Start with 2.5 to 3 pounds of oxtails washed and dried and dredge them in a mixture of 50% flour 50% sugar and sear them in a hot pan on all sides. When done set aside for a few minutes.

oxtail seared

seared oxtail

To the hot pot add 2 chopped onions, 2 chopped carrots, 2 stalks of celery, 2 Tbsp of chopped garlic, some fresh thyme, 17 whole allspice, and I had a scallion kicking around the refrigerator, so I threw it in too. Cook together making sure to scrape the bottom of the pan.

celery and allspince

all veges and spices searing

Put the meat back into the pot and the juices. Now add ½ cup of red wine, 2 cups of water, a quart of beef stock, 3 tbsp of soy sauce, 3 tbsp of ketchup, 2 tbsp Worcestershire sauce, 3 tbsp brown sugar and one whole scotch bonnet pepper. Even though I had 2, I only used one, being this is the first time making ox tails. In retrospect, I should have used them both for more spice.

scotch bonnet pepper

Here is the easy part, put the lid on, turn the pot down to the lowest simmer your stove allows and let it cook for the next 4 hours. Stir once in a while and you will see the broth reduce and thicken by itself.  Now add 2 cans of drained and rinsed cannelloni beans, stir them in and let simmer uncovered for about an hour. About this time make some rice to serve with the stew. I made brown rice in this case.

oxtail cooking

This dish made the house smell so good. When eating just watch out of the little bones, the meat is tasty and just falls off the bone. So sit back, grab a bowl and Enjoy!

oxtail stew on rice

Chicken Pot Pie

There was a “cold front“ that came through Florida last week and as a tribute to my wife’s New England upbringing I thought I would make my version of chicken pot pie. So I started poking around the fridge and here is what I came up with.

1 large onion, 3 medium carrots, 3 celery sticks all chopped into medium pieces and set aside.

cut veges

Cut 4-6 red potatoes into small pieces, boiled them for about ten minutes then tossed them into some ice-cold water to stop the cooking because we are going to cook them again with everything else.

potatoes

Start with four 6 oz chicken breasts and cut them into uniform chunks like in the picture.

whole chicken breast

chopped chicken brast

Dust them in some seasoned flour and sear them off in the pot you will be making the stew in then remove and set aside on a plate.

floured chicken

seared chicken

Now take the vegetables you already cut and sauté them with some garlic, when soft add the potatoes and the chicken cook for a few minutes. Add a quart of chicken stock or broth and a cup of heavy cream.

Reduce the heat to simmer and let cook for about an hour uncovered, stir occasionally to make sure nothing sticks to the bottom. It will thicken as it cooks and makes the house smell really good.

Before serving, taste and adjust the salt and pepper to your liking.

chicken pot pie in a bowl

As a side note, by using the potatoes instead of puff pastry you are saving some calories so you can have another bowl or two.

Enjoy