it's not unusual to receive a help or recipe request from friends and over the past couple of years I decided to turn most into verse when responding... sometimes it goes down well as in this case and the resulting meal is amazing!
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Preparation of ingredients is critical when cooking... to appeal the final meal must be good-looking...
Start oxtail with a water wash THREE times to get it right.... add vinegar lime or lemon to cleanse meat of any shite...
The ingredients list needs staples, still, feel free to mix specifics... this version from a creole girl's surprisingly terrific...
All-purpose seasoning is found at every cooking station... I've never seen oxtail prepared without it being mentioned...
The same applies it seems to the ingredient seasoning salt... but if your guests have BP issues you might have to halt...
Garlic powder is another my dear brother you will need... it counteracts negatives your guests may face when they meat feed...
And tell me to do if you can think of ways to make it better... you're bound to fail if you inhale; next step add some black pepper...
Perhaps you haven't heard of seasoning called FLAVO RICE... it adds a rich aroma that makes meals like this quite nice...
It's similar to JOLLOF so feel free to substitute... a teaspoon or two of this will not ruin what you do...
A handful of PIMENTO SEEDS do sprinkle on the meat... the rest mix in a separate bowl 5 tablespoons of each...
And to that bowl add onion powder and enjoy the smell... and don't be too surprised if friends want a recipe as well...
Some like a tablespoon or two of OXTAIL seasoning... it's up to you but do not stress if you don't put it in...
Others like to add the MAGGI liquid to the concoction... because it's here in CAPITALS that means it's just an option...
If you select MAGGI do put it on the meat direct... when I put it in the other bowl my girl got quite upset...
So let that be a lesson if ever cooking with a lady.... don't tease displease or mess about or she might get quite shady...
Now back to the ingredients you will now need various peppers... before that combine everything so far above together...
Some like to season a couple of hours before they begin... for me it's 24 and any less time is a sin...
You'll need a couple of onions and some garlic set aside.... you'll find that many mixes those in, about this very time...
And those who do once marinated separately the meat... for now it's time to braise it on its own for just a bit.
Feel free to add SPRING ONION little GINGER, TOMATOES to... and variety of peppers should be ones for pleasing you...
Heat some oil now in a dutch or whatever pot's on hand.... just enough to dip for braising until it's smoking my good man...
Put the meat alone within, cover, and stir it frequently... if the butcher cut the meat then use say 4 or 5 kay gee...
That equates to about three of the oxtails from the very start... one and a half kay gee per tail last time I checked on any chart...
Now stir it when you're browning, keep the heat of it real high... boil your kettle add the veg when it is brown inside...
Up to fifty are the minutes it can take to brown the meat... then with the veg add boiling water 2 cups over it...
Stir again and check and top with boiling water as you go... now keep this routine going for the next half hour or so...
Some do say you should add veg before the browning is complete... there are many variations as to how to cook the meat.
Yet all agree the way to do it is to never rush... or your guests may diss your cooking meaning you will surely blush...
Now let me pause and have a read of what I wrote so far herein... just in case I missed a point for that would be another sin...
Oh, when adding veg the first hour, turn the heat down to about half... with a fork and knife do check how soft your meat is; you can laugh...
As the water drops keep topping up and cover pot each time... as the meat gets soft turn heat back up the smell will be sublime...
Finally, it's time to add half a kettle of water boiled... watch the gravy form as it brews down, rewarding for your toil...
In that last step if it starts to boil too fast turn it back down... you're the cook the judge the chef and you must handle it all around...
Suggestions:
Add a good dose of ketchup even red wine if it's your thing.... but if children will be eating separately before adding...
Cayenne pepper browning sauce and even soy are just a few... so many options to consider varied things that you can choose...
About twenty minutes after the half boiling waters in... add some lima beans or butter beans if that's your sort of thing...
At this point you're almost done, so note the shrinkage of the meat... take a piece and have a taste it will be good beyond belief...
I hope the notes above for you have been a little bit of help... feel free to stick some of it for me in your fridge on any shelf...🤣