Monday, April 22, 2013

Monday’s Bread Bowl: Black Bean Oxtail Stew

A spicy and hearty stew 

 The many ingredients in this oxtail stew create a rich and satisfying dish. The tender-cooked oxtail melts in your mouth. Here’s the recipe: 

 What you will need: 

 1 large stock pot w/ lid 
1 wooden spoon 
3 tbspns cooking oil 
2 bay leaves 
4 to 5 cups water 
2 tspns dried oregano leaves 
2 tspns corriander powder 
1 tbspn brown sugar 
3 hot peppers, minced 
3 lbs oxtails, cut into pieces 
2 medium-sized onions, chopped small 
3 garlic cloves, coarsely chopped 
1 (15oz) can stewed tomatoes 
3 tbspns tomato ketchup 
1 (29 oz) can black beans 
1 medium-sized eggplant , chopped small 
1 cup kale leaves, chopped small and discard stems 
 Salt and pepper to taste 

Cooking and Directions: 

Heat stock pot on medium-high heat. Add cooking oil to pot. Let oil heat up. Stir in garlic, bay leaves, oregano and onion. Sautee until onion turns translucent. Stir constantly. Add oxtails. Brown meat pieces for 5 to 8 minutes. Mix well. Pour in 3 cups water then reduce heat to medium. Cover with lid. Let ingredients braise for 20 minutes. Then add stewed tomatoes, sugar, beans, salt, ketchup, coriander, and peppers. Toss well. Cover and let ingredients slowly simmer for another 20 minutes. Finally, stir in eggplant and kale. Let veggies cook into the stew. This will take another 10 to 15 minutes. Serve with rice, mashed potatoes, or baked potatoes.

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