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Chipotle Liver recipe with onions and mash

Chipotle Liver and Onions

Chipotle Liver Recipe – tasty

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.

Buy Ooft! smoky Chipotle to make this recipe here

chipotle liver recipe
Frying liver

 

 

Chipotle Liver and Onions

Chipotle Liver

Chipotle peppers add a rich smoky flavour that complements the liver
Prep Time 30 mins
1 d 30 mins
Course Main Course
Cuisine Mexican
Servings 4
Calories 150 kcal

Ingredients
  

  • 6 pieces lambs liver (or 0.5k chicken)
  • 1 onion sliced
  • 1 1 fresh large tomato (or 1/2 tin chopped)
  • 1/2 sweet pepper chopped
  • 3 tbsp Ooft! Chipotle
  • 1 tsp 1 tsp sun dried tomato paste
  • salt and pepper
  • 2 tbsp olive oil

Instructions
 

  • 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.
Keyword chipotle liver, mexican liver
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Caribbean Oxtail – slow cooked with red beans

preparing stewed oxtails

Caribbean Oxtail and red beans

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

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Stewed oxtail

Caribbean oxtail

Rich tasting oxtails slow cooked until the meat melts off the bone, then sugar stewed and served with red bean stew
Prep Time 4 hrs
Cook Time 1 hr
Course Main Course
Cuisine Caribbean
Servings 4

Ingredients
  

  • 1 kg Oxtails plus onion carrot and celery cover with water and slow cook for 3 hours
  • 1 tin red beans drained
  • 1 tbspn sugar
  • 1 Onion Sliced
  • 1 Sweet pepper sliced
  • 2 large tomatoes chopped
  • 2 inch tomato paste from tube
  • 1/2 cup chopped parsley
  • 2 cloves garlic minced

Instructions
 

  • 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 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 (or cornflour) 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

Notes

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  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.
Keyword Caribbean oxtail, Oxtail stew, oxtails
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Shredded Beef Tortilla Wrap – slow cooked beef

shredded beef tortilla wrap
shredded beef tortilla wrap
Slow cooked beef tortilla with Ooft!! Chipotle

Mexican Style Shredded beef tortilla wrap

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
Assembly of the wrap, lots of Chipotle sauce

Goes really well with our own Smoky Chipotle Hot Sauce buy click button below

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beef tortilla

Shredded Beef Tortilla Wrap

Slow cooked beef shredded into a lovely wrap, cook once and serve several times as it keeps well
Prep Time 40 mins
Cook Time 2 hrs
Course Main Course
Cuisine Mexican
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 kg beef brisket
  • 1/2 bottle Chipotle sauce
  • 1 onion
  • 2 cloves garlic
  • 1 lettuce
  • 1 avocado
  • 1 sweet pepper

Instructions
 

  • 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