You can use either cornstarch or flour mixed with a little water, and then add it to your stew. There are two simple ways to thicken your oxtail gravy. If you choose to omit those ingredients there are two other ingredients that can help you to thicken the oxtail gravy. They also give your oxtail great flavour. My secret formula is to add lots of fresh seasoning along with some tomato ketchup, broad beans (or butter beans), carrots or spinners (skinny Jamaican-style dumplings), after the oxtail has cooked.Įven though the beans, carrots and spinners are optional, they help to thicken your gravy. The key is to balance the flavours and to find the right consistency. It’s actually quite simple to make the best oxtail gravy. As a result, the seasoning is richly infused into the meat as it cooks. This simply means that I add a delicious blend of herbs, spices and seasoning at the start, and then again at the end of the cooking process. My technique is self-dubbed the ‘Double Layer of Flavour’. If the oxtail bone ain’t succulent, then you know that oxtail just ain’t cutting it! Here’s how I cook my Jamaican oxtail recipe so that it’s ‘Oh-So-Good’ right down to the bone. However, you may need to adjust the time to determine what works for you. My oxtail is usually perfectly tenderized in 25 – 30 minutes. Cook the oxtails for just enough time to get perfectly tender meat.Add just enough water to cover the meat before you pressure cook it.Always start by searing the seasoned oxtails on the stovetop before moving on to the pressure cooker.To make sure you get the best results when using a pressure cooker, here are my TOP recommendations – If you’re pressed for time, not enthused about hanging over a hot pot for hours, eager to ‘dig-in’ to your meal and also have a pressure cooker at your convenience, then I’ve added some special tips below to help you with that. However, it takes over 3 hours to get oxtails tender on the stovetop. I often slow cook my oxtails on the stovetop not only because my mother did it that way, but I find the stovetop method gives my oxtails a deeper flavour. Bake as instructed.Jamaican Oxtail is one of my favourite recipes because it is flavourful and filling. Variation: Pepperoni Pizza Tart: Substitute marinara for the yogurt mixture and top with pepperoni, mozzarella and provolone. Sprinkle with fresh thyme leaves for garnish. Bake for 20-25 minutes until filling is set.With a pastry brush, brush the beaten egg over the crust. In a small bowl, beat the eggs with a fork until the yolk and white are evenly combined.Scatter the asparagus and ham over the yogurt filling.Add the ham and cook for another 2 minutes until ham is lightly browned. Add the asparagus and cook for 2 minutes stirring occasionally. Melt butter in a medium-size saucepan over medium heat.Spread and smooth to cover the inner surface. Transfer the yogurt filling to the center of the tart shell.Add the cheese and stir with a fork to combine. Whisk in the yogurt, garlic and salt until smooth. Fold the outer ¼ inch edges of the puff pastry inward and crimp lightly to form an outer crust. Transfer the puff pastry dough to the prepared sheet pans.½ pound asparagus trimmed and cut (on a diagonal) into approximately 2-inch pieces. Vote for Terry in the Favorite Chef competition!ġ 17.3- ounce package puff pastry, thawed for 30 minutes.Ħ ounces shredded sharp white cheddar cheese Terry is currently a quarter finalist in the Favorite Chef Contest presented by Top Chef allstar, Carla Hall. Terry John Zila, owner of Hepcat Coffee, is here with a recipe for a Monday Night Meal that may be a change of pace for your family.
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