TT, I hope you're feeling better too. Nice looking meals, Karen and AG!
Tonight it was a return to the oxtail stew... and let me tell you, it's rare that the DO is willing to have leftovers, but it really came out well. I had mine over egg noodles, but he had a healthy serving of rice to host the stew. He also had a salad (I nibbled) and a banana.
Here's the recipe (of sorts) which I use -- kinda'. Really, it's rare that I cook with a recipe, but it's a good reference.
Oxtail Stew
Ingredients
• Flour ... enough to dust the oxtail pieces, and a bit more to use atop the onion/peppers.
• Salt and pepper
• Oxtail, cut into chunks. (Most packages are about 1.5-2 lbs).
• Olive oil
• Garlic, smashed.
• 1+ onion chopped (red or yellow)
• Green pepper slices
• 1 cup red wine
• Can or so crushed tomatoes with juice
• Beef broth/water, to cover
• 2 bay leaves
• A good bit of seasoning spices...cumin, all spice, paprika, Goya Sazon...
• Dried crushed chili pepper for heat, or similar -- if heat is desired
• Carrots peeled and chopped into large chunks
• Potatoes peeled and chopped into large chunks
Directions
In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.
To the pot, add the onion and pepper, sweat. Then garlic. Hit with a bit of flour and cook the rawness out. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes and seasonings. Add enough broth to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours. Adjust flavor as desired.
Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve. It's good over egg noodles or rice. Dress with fresh parsley or cilantro.
