Oxtail Beignets Recipe By Tasty

BEIGNETS RECIPE BY TASTY

Steps:

• Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
• Add the eggs, milk, melted butter, and sugar, and whisk to combine.
• In a large bowl, whisk together the flour and salt.
• Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
• Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down with your fist, then turn it out onto a lightly floured surface.
• Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
• Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
• Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
• Dust the beignets with powdered sugar and serve warm.
• Enjoy!

JAMAICAN OXTAIL

Steps:

• Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
• Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
• Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
• Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

AFRICAN-STYLE OXTAIL STEW

Steps:

• Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
• Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
• Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.

OXTAIL BEIGNETS RECIPE BY TASTY

Steps:

• Prepare the oxtails: In a small bowl, mix together the black pepper, salt, garlic powder, onion powder, ground allspice, and brown sugar.
• Place the oxtails in a large bowl and rub all over with the spice blend. Cover with plastic wrap and marinate in the refrigerator for at least 45 minutes, or overnight.
• After marinating, remove the oxtails from the refrigerator. Set the Instant Pot to high sauté.
• While the Instant Pot is heating, whisk together the soy sauce, Worcestershire sauce, and browning sauce in a small bowl. Massage the sauce mixture into the oxtails until well coated on all sides.
• Heat 1 tablespoon of vegetable oil in the Instant Pot until shimmering, then add the oxtails and brown on all sides, being careful not to burn, about 2 minutes per side. Remove the oxtails from the pot and transfer to a clean bowl.
• Add the remaining tablespoon of vegetable oil to the Instant Pot. When the oil is shimmering, add the garlic, onion, celery, and carrots. Cook until the vegetables are translucent, stirring occasionally, 2-3 minutes. Add the scallions, habanero pepper, allspice berries, bay leaves, thyme, bouillon powder, and ketchup and cook for another 2 minutes, until well combined.
• Return the oxtails to the pot, then pour in the beef broth. Secure the lid of the Instant Pot and seal the vent. Set to pressure cook on high for 62 minutes.
• Once the Instant Pot timer goes off, allow the pressure to naturally release. Remove the lid and transfer the oxtails to a cutting board. Remove the meat from the bones and transfer the meat to a fine-mesh strainer set over a small bowl to catch any remaining liquid. Pour the remaining liquid in the pot, along with the meat drippings, through the strainer into a medium bowl. Chill in the refrigerator for 20-30 minutes, until the fat rises to the surface. Skim off the fat and discard.
• Transfer the skimmed broth to a 2-quart pot. Cook over medium-high heat until reduced by half, 15-20 minutes. Cover to keep warm until ready to serve, then transfer to a small bowl for dipping.
• Make the spice mixture: Add the dried parsley, allspice, paprika, and salt until to a spice grinder and grind into a fine powder, about 10-12 pulses. Transfer to a small bowl.
• Heat the peanut oil in a 4-quart pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
• After the beignet dough has proofed, roll out on a lightly floured surface to about ¼ inch thick. Trim the edges, then cut into about 16 3-inch squares.
• Roll each dough square out into a rectangle. Scoop 1 tablespoon of the oxtail meat onto one side of each rectangle, leaving space around the edges. Fold the other side of the beignet over the meat and press the edges together to seal.
• Working in batches of 3-4, fry the beignets in the hot oil for 2-3 minutes on each side, until light golden brown. Transfer to the wire rack to drain and immediately sprinkle the spice mix on top.
• Place the beignets on a platter, top with the spice mix, and serve with the reduced broth for dipping.
• Enjoy!
• RECIPE BY: Breana Jackson