The Most Addictive Meal Ever.. Oxtails, Goat, Steak

If you from most African based, Spanish based, Island based cultures…
Then this Sunday feast is like an addition to you. I remember the first time I tasted these items
years ago.

I never imagined I’d master cooking them as I have but yes I am a Master at these dishes and
I love them each time I create them. I even created the Turkey neck (ghetto oxtails) version of
this once an it was delicious. But the original is always best.

Have you guessed it yet?

SUNDAY dinner was………………….
OXTAILS,GOAT AND STEAK(steak topped with blue cheese crumbles)

Before I get into these ingredients, some updates. I am adding a Virtual Cooking lessons area to my site.
Cooking lessons will be $40 per dish(It will be an hour of more per lesson) and also a recipe area
where some of my recipes will be available for $5.00 per recipe. I can’t give all my special recipes away
but the ones that aren’t my signature dishes for my business will be available for those interested.

I should have my other main sites back up sometime this weekend. In the meantime thanks for coming to this one.

Ok the ingredients:

OXTAILS:
The most important thing in cooking oxtails is time and flavor.

Marinating them:
4 hours minimum
Mojo seasoning
Lemon pepper
salt
a little apple cider

Braising them:
Oxtail Stew Seasoning and Curry powder
Browning
Whole Coriander Seeds
Cardamon powder
Dales Steak Seasoing
Sazon
1 spoon curry paste
Ground Allspice
Jerk Seasoning
Ketchup
Worcestershire sauce
can of coconut milk
Bell pepper relish
Red cooking wine
garlic
chopped poblanos
chopped sweet peppers
compound butter

Braise for 2 hours, check then cook covered for 4 more hours adding:

Brown gravy seasoning
shredded carrots
Rosemary
Bay leave
Tarragon

Goat Ingredients:

Marinate 4 hours:
Mustard
Curry Powder
Salt
A little vinegar

Braising Stew time: 2 1/2 hour to 3 hours covered

Mustard
garlic
compound butter
1 spoon curry paste
2 dollops sour cream
poblanos
jerk seasoning
worcestershire sauce
shallots
sliced fresh ginger
coconut milk
coriander
cumin
tumeric
brown gravy seasoning
oxtail and stew seasoning
curry powder
garlic powder

Curry Cabbage and Cassava (yuca)

2 whole large Yuca. Boil them then slow cook them along with your cabbage.

1 whole cabbage
1 bowl chopped carrots
sugar
garlic
salt
curry powder
white vinegar
worcestershire sauce
cook 2 hours w cover

Compound butter sauce ingredients:
celery
fresh dill
red onion
whole pieces of garlic
2 sticks of butter
a little mojo marinate liquid

Ketchup Ingredients:

1 large can crushed tomatoes
Molasses
white vinegar or apple cider vinegar 1/2 cup
brown Karo syrup 1/4 cup
1/4 cup sugar
garlic powder
salt
WISK TILL IT THICKENS

This meal was served with :
Jasmine rice seasoned with sazon with canned red kidney beans made with water and coconut milk in my pressure pot.

Also for dessert:
My homemade brown sugar and walnut cookies.Topped with Molasses and caramelized bananas with a caramel sauce.
Store bought Cinnamon bun flavored Ice cream.

The third meal option for those not interested in my Caribbean feast was:
Roasted Brussel Sprouts with a medium rare steak topped with a delicious Blue cheese crumble.

BONUS: my Saturday morning brunch sandwich where the Bell Pepper Relish was also the star (it was also used in our Oxtail braise)

Enjoy the video! Don’t forget to go over to my Youtube channel and subscribe.
If you are viewing this on Youtube… be sure to go to chefsaucesalisbury.com/vlog and see all my other cooking !

Chef Char Sauce

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