Liver and onions a rich hearty dish for your evening meal. This lovely rich dish is much improved by adding Ooft! Chipotle Sauce while cooking. The smoky chilli’s develop the flavour in a similar way to adding smoky bacon. You can use chicken livers for this dish which I find a nice alternative as they are usually sweeter and less “livery” than lambs. An economical and health giving cut of meat, probably the least expensive meat. Its high in quality protein, vitamin A and the best meat source of available iron so excellent for anaemia. Eaten a lot by athletes and recommended by doctors. Enough meat to serve 4 people costs about £2 or less.
using 2 tbs oil, sweat onions and peppers and fresh tomato down until soft (if using tinned tomato add when onions soft), about 10 minutes. Dust meat strips in seasoned flour. Put aside onion mixture and add extra tbs oil and fry liver for 3 min a side. Return onion mix to pan and add Ooft! , sun dried tomato paste, salt to taste and stir together to coat. Serve with mashed potato. Add more Chipotle sauce and sprinkle Coriander to dress.
Oxtails are an underrated cut and are full of flavour.
INGREDIENTS
Slow Cook
1kg fresh oxtails, 1 onion, carrot and celery,
1 tbs brown sugar in 1 tbs oil
Red Beans
1 onion 1 sweet pepper, 1 clove garlic, plus two tomatoes chopped (optional piece of pumpkin)
1 tin red beans (drained)
2 tbs chopped parsley and 2inch of tomato paste from tube
Gravy
We use a little Bisto in water to thicken the red bean mixture but you can use cornflour or potato starch instead
This is a very tasty and nutritious meal. It keeps well in the fridge and show here would serve 3-4. Stewing the oxtail adds a lovely caramelise to the taste. The red beans slow cooked in onions and sweet peppers and garlic are a great addition. This is a recipe we use once or twice a month. The slow cooked ox tails melt in the mouth.
METHOD
Slow Cook
First slow bake the oxtails oven 130-140C with water to cover, onion, carrot and celery for 3 hours. This can (and often is for us) be done up to a week before the final dish. Then when ready to serve, separate oxtails from liquid (sometime the liquid set so you may have to heat enough to liquefy., also of course remove fat).
STEWING THE OXTAILS
Take a wok and put 2 tbs oil and 1 tbs brown sugar. heat medium until sugar turns to caramel (watch it closely as you don’t want it to go black and taste burnt). Then throw in the oxtails and stir until coated and allow to heat up.
THE RED BEANS
Meanwhile in a separate pan (cover between) sauté 1 chopped onion and 1 chopped sweet pepper with a crushed garlic slowly until softened and transparent (6-8min). Add a few pieces of chopped pumpkin (optional) and 2 tomato chopped and let this simmer until the tomato is soft (13min). Add a little stock from the oxtails, chopped parsley salt and pepper, 2 tsp Ooft!, plus 1tbs of tomato paste. Add a drained tin of red beans. Let cook until pumpkin cooked (15min).
THE GRAVY
Meanwhile that’s cooking prepare gravy. Add 1.5 cup stock to a pan heat then add 1 tbs Bisto dissolved in a little water to thicken. Hold.
FINAL MIX
We combine the three components and let them warm together to create our version of Caribbean Oxtail
Accompaniments
We serve with plain white jasmine rice.
This meal goes very well with our own hot sauce press button to buy
1kgOxtails plus onion carrot and celerycover with water and slow cook for 3 hours
1 tinred beansdrained
1 tbspnsugar
1OnionSliced
1Sweet peppersliced
2largetomatoeschopped
2inchtomato paste from tube
1/2cupchopped parsley
2clovesgarlicminced
Instructions
Slow CookFirst slow bake the oxtails oven 130-140C with water to cover, onion, carrot and celery for 3 hours. This can (and often is for us) be done up to a week before the final dish. Then when ready to serve, separate oxtails from liquid (sometime the liquid set so you may have to heat enough to liquefy., also of course remove fat).STEWING THE OXTAILSTake a wok and put 2 tbs oil and 1 tbs brown sugar. heat medium until sugar turns to caramel (watch it closely as you don’t want it to go black and taste burnt). Then throw in the oxtails and stir until coated and allow to heat up.THE RED BEANSMeanwhile in a separate pan (cover between) sauté 1 chopped onion and 1 chopped sweet pepper with garlic slowly until softened and transparent (6-8min). Add a few pieces of chopped pumpkin (optional) and 2 tomato chopped and let this simmer until the tomato is soft (13min). Add a little stock from the oxtails, chopped parsley salt and pepper, 2 tsp Ooft!, plus 1tbs of tomato paste. Add a drained tin of red beans. Let cook until pumpkin cooked (15min).THE GRAVYMeanwhile that’s cooking prepare gravy. Add 1.5 cup stock to a pan heat then add 1 tbs Bisto (or cornflour) dissolved in a little water to thicken. Hold.FINAL MIXWe combine the three components and let them warm together to create our version of Caribbean Oxtail
Notes
We use a little Bisto in water to thicken the red bean mixture but you can use cornflour or potato starch insteadThis is a very tasty and nutritious meal. It keeps well in the fridge and would serve 4-6. Stewing the oxtail adds a lovely caramelise to the taste. The red beans slow cooked in onions and sweet peppers and garlic are a great addition. This is a recipe we use once or twice a month. The slow cooked ox tails melt in the mouth.
Mexican wraps have taken the Uk by storm. They are easy to make, use simple ingredients and are tasty. In an age where its all about quick and easy they work for many hard pressed working people. But if you take a little time you can make these simple foods into gourmet treats. This recipe uses slow cooked shredded home baked beef, but tis not a big hard thing to do, season and pop in the oven at the weekend and set the timer. Then you have lovely fork mash able meat for wraps for a week, that is just so much tastier. Use a quality sauce like Ooft! Chipotle. Many of the sauces sold in supermarkets are not that tasty and full of additives and chemicals.
Recipe – shredded beef tortilla wrap
Ingredients (for 4-6 people)
1kg beef brisket
1 bottle ooft! Chipotle
1 Onion
2 cloves Garlic
Lettuce, avocado, sweet peppers
Method -shredded beef tortilla wrap
Take a frying pan and render down some onions and garlic slowly. Remove and turn up heat and sear pieces of brisket until browned. Add all to a covered oven pan together with half a bottle of Ooft! Hot Chipotle sauce and enough water to cover meat, and cook low for 4 hours. Drain and simmer sauce in pan until reduced by about half and nice and thick. The beef will shred with a fork. This can keep for several days and served quickly when you come home from work. This can be served many ways.
Shown here served on a warm tortilla with lettuce, sweet pepper strips (for crunch) and sliced avocado topped with more Ooft! Chipotle.
But you could equally well put that tortilla in an open dish, add Spanish rice and cover with grated cheese and grill to make a tamale.
Assembly of the wrap, lots of Chipotle sauce
Goes really well with our own Smoky Chipotle Hot Sauce buy click button below
Take a frying pan and render down some onions and garlic slowly. Remove and turn up heat and sear pieces of brisket until browned. Add all to a covered oven pan together with half a bottle of Ooft! Hot Chipotle sauce and enough water to cover meat, and cook low for 4 hours. Drain and simmer sauce in pan until reduced by about half and nice and thick. The beef will shred with a fork. This can keep for several days and served quickly when you come home from work. This can be served many ways.Shown here served on a warm tortilla with lettuce, sweet pepper strips (for crunch) and sliced avocado topped with more Ooft! Chipotle.But you could equally well put that tortilla in an open dish, add Spanish rice and cover with grated cheese and grill to make a tamale.
Keyword beef burrito, beef tortilla, beef wrap
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