Thanksgiving Happened Edition!
With Thanksgiving in the rearview, we of course want to break it all down for you. Hanabi did his first orphan’s Thanksgiving in Seattle and was forced to live by his wits. We think he did it right in serving up some oxtail stew, scallions and brussels sprouts. Other Hanabi gives his favorite turkey day wine pairing (hint: it’s Beaujolais). He also tells you the right way to make mashed potatoes (hint: you’re doing it wrong). Finally, Insane Dane provides you with a kickass, not-quite kosher stuffing recipe at Dish + Drink!
1/4 cup (maybe more) roux
3-4 pounds oxtails, cut into 3 inch sections
Salt, black pepper and cayenne to taste
1/4 cup oil
1 medium onion chopped
1/2 Medium bell pepper chopped (or 1 poblano pepper
in my case 🙂 )
2 cloves garlic chopped
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon cayenne
Make sure roux is at room temp. Mash and pat dry oxtails. Season to taste. Film a large heavy skillet with oil, add oxtails and brown on medium-high heat stirring frequently. Brown evenly. Add about a 1/2 cup of water to moisten, keep turning meat until fully browned. Stir in onion, bell pepper, garlic, and seasoning. Cook about 1 minute to soften.
Add enough water to cover and bring to a boil. Reduce heat, cover pan and simmer 45 min. Bring to a boil for 1 minute, remove pan from heat and stir in 3 tablespoon roux. Return pan to low medium heat, as liquid bubbles, gradually stir in more roux to taste until liquid is like a thick gravy. Continue simmering over low heat stirring occasional for 2-3 hours. Skim excess fat from liquid. Serve hot over rice or something.
Here’s a link for the roux:
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