Oxtail soup is not something I grew up on. Just as the reaction on my daughters face when she asked what I was cooking yesterday, I’m sure I would give my mom the same look if she said it was oxtail on the menu. That look from Kieana got even worse when I confirmed what oxtail really was and I ended up making them a pizza for dinner. Well… more for me I guess! If you like thick, savory soups and don’t mind waiting as it slowly bubbles away under a gentle heat, you’re in for an absolute treat. This recipe is very similar to a salted pigtail soup my uncle would make on a Monday after a weekend of partying (That man never worked a Monday as far as I know, growing up), but his would have dumplings and/or macaroni and green fig (green banana).

You’ll Need….

1 1/2 – 2 lbs oxtail – ask your butcher to cut it into 1-2 inch pieces.
1 tablespoon vegetable oil
1 1/2 lbs yam
2 medium sweet potatoes
4 eddoes (about 1 lb)
3 medium potatoes
2 scallions
3 sprigs thyme
4 leaves of shado beni or about 4 tablespoon chopped cilantro
1 teaspoon salt (may need more according to your taste)
2 tablespoon tomato paste (concentrated)
1/4 teaspoon black pepper
1 bay leaf
3 cloves of garlic crushed
1 large onion diced
1 large carrot sliced
1 cup split peas (optional)
about 8 cups of water (see note in cooking directions)
1 hot pepper (I used a habanero – use your fav pepper)
1 pack cock soup (I used Grace brand)
1 teaspoon Golden Ray salted butter (optional, but adds a nice punch at the end)

* Feel free to add any other ground provisions (green fig, dasheen,cassava etc) you may like or have, just be sure to use a pot big enough and you’ll need to add a bit more water in cooking.

* For people outside the Caribbean where ground provisions (yam, sweet potato and eddoes) may be hard to source, feel free to use winter root vegetables instead. Like turnips,parsnips, rutabaga etc.

If anyone is unsure about ground provisions or need help knowing how to shop for them or how to peel etc, leave me a comment in the comment section below and I’ll try my best to help you out.

Let’s get cooking….

Start by getting a large pot, add the oil and heat on medium/high heat. Rinse off the cut pieces of oxtail (my butcher cut the piece a bit smaller than I wanted) since they may have a bit of grit left from the band-saw used in cutting. Dry off with a paper towel and ad to the pot. Brown all sides and remember to stir or risk having the pieces of meat stick to the pan. In the mean time, dice you carrots and onions. As the meat is evenly browned on all sides, move them to the side of the pot and add the tomato paste to the middle of the pan, then stir the browned pieces of oxtail to pick up on the tomato paste. This process will help release the natural sugar from the tomato paste, as well as give the soup a nice rich reddish colour.

Now you can start adding the thyme, black pepper, diced onions and garlic and allow to cook for a couple minutes so they too can release their flavours. Turn the heat down to minimum as you do this step. After 3-4 minutes you can add the sliced carrots to the pot as well. Remember to keep stirring.

Quickly go through the dried split peas to ensure there’s nothing foreign in there, wash a couple times with water to remove any grit and add to the pot. You can now add the hot pepper, salt, bay leaf, diced scallion and shado beni (chopped fine) to the pot. Then pour in the 8 cups of water and bring to a boil (high heat). I like leaving the hot pepper whole so I can take it out later. As it comes to a boil, reduce the heat to low and allow this to slowly simmer for about 1.5 – 2 hrs with the pot covered. Basically until the oxtail is tender and the split peas is cooked to the point where it’s breaking apart. This is what’s going to thicken our soup. Open up your windows and give your neighbors the aroma of the excitement that’s happening on your stove. risk them coming over and asking questions though – nosy ones will try to remain for a bowl or 2.

In the meantime we can peel and cut the provisions (potato,yams, sweet potato and eddoes). If you’re doing this in advance, after peeling and cutting, be sure to put it in a deep bowl and cover with cool water to prevent them from going discolored. I like my ground provisions chunky so you’ll notice that I cut them into fairly large pieces. The eddoes I cut into 2 pieces, so too the sweet potato and potato. The yam I try to cut into the same size as everything else, so they all finish cooking at the same time.

After the braising process (my oxtail was tender after 2 hrs) it’s time to add the the cock soup and ground provisions. Rinse off the ground provisions (after peeling and cutting) and gently place into the pot. This is why we need a large pot. Make sure all the pieces of provisions is totally covered by liquid (you may need to add more water) so they can cook evenly. During this final cooking process, the more you stir the pot, the more thick the soup will get.As the ground provisions will start to break down and the combination of these pieces and the starch, will thicken the soup.

Bring back to a boil, then reduce the heat to a gentle simmer again and allow to cook for about 25 minutes. Stir occasionally. When you can pierce the largest piece of ground provision with a knife without any resistance, you know they’re fully cooked. The final 5 minutes is when you’d add the Golden ray butter if you have some. Remember to fish out the hot pepper (I kept mine in as I love the heat) and the sprig from the thyme before serving. People outside the Caribbean will probably consider this a heavy stew for sure, but on the islands this is exactly how we like our soup.

Serve piping hot and there’s no need for bread or any fancy topping like the soups you get in the restaurants in North America. Word of warning though… you may find yourself falling asleep minutes after devouring a bowl of this oxtail goodness. My brothers and sisters may know this affliction commonly as “ritis”. I was out for a couple hrs. If you’re looking for another tasty oxtail recipe, be sure to check out my stewed oxtail.

Note: You can precook your ground provisions if you’d like and simply add it to the pot after the oxtails are tender, so your cooking time will be reduced. And you can also use a pressure cooker to braise the (first steps before adding the provisions) and really reduce on cooking time.

Be sure to check out the links to the other soup recipes below and don’t forget to connect with us on facebook by clicking on the image below (there’s already over 1800 of us in the Facebook group). BTW, if you’d like a quick recipe for dumplings to add to this soup, leave me a comment below as I know how much my Caribbean people love off on dumplings.

Happy Cooking

Chris….

With spring in the air, it means time to roll out the grill from the garage and get ready for BBQ season. Technically I don’t need warm temperatures to grill, since I’ve grilled outside even when there’s been a couple feet of snow on the ground. Oh how I envy those of you living in climates where is warm all 365 days of the year. Traditionally BBQ in the Caribbean means 2 things.. chicken and fish and getting good cuts of beef to grill is somewhat difficult at the grocery stores. Last October when we were down on the islands we had a terrible time sourcing a good cut of meat (t-bone,NY strip, prime rib or tenderloin) so we opted to hit a restaurant instead. BTW, where do these restaurants get their steaks from?

If you’re like me and love a good steak, here’s some of my tips for grilling a perfect steak. (sometimes I have to venture away from traditional dishes to show a little bit of variety on the site)

Start with a good cut of meat. One that’s trimmed and contains a bit of marbling. Check the beef has good marbling – little streaks of fat running through the meat. This melts when heated, helping the steak to baste itself from within as it cooks.Ideally you’d like to have your steak aged as the top steak houses do, but without the right conditions this is almost impossible for us to achieve. And most true steak lovers will say that they like their steak “naked”, but I like to dress and marinate my steaks before grilling.

In this recipe you’ll need…

- steaks (I used NY Strip)

- Montreal steak rub

- 2-3 tablespoon olive oil

I start by patting dry my steaks with a paper towel  (make sure they’re fully thawed and at room temperature), then I pour the olive oil (make sure it’s extra virgin) over them and finally I sprinkle on some Montreal steak rub. Then, using my hands (you can use tongs) I make sure every steak is evenly coated evenly. I seal with some plastic wrap and allow to marinate for about 30 minutes at least.

Time for grilling – I’ll be the first to admit that ABSOLUTELY nothing beats the flavour you get from a charcoal grill, but I also like the convenience of a gas grill. Therefore that’s the one I have stored in my garage. Hopefully when we move back to the Caribbean I’ll finally be able to build a brick fireplace/grill in our back yard that I’ve always wanted to. Clean off the grill and get it up to a high temperature (about 425 should be good). To avoid any sticking I usually spray some vegetable cooking spray (like Pam) or you can dip a paper towel in some oil and brush onto the grill.

Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 4 minutes at a time (for a total cooking time of 16 minutes), to get a medium steak with adequate char. See below for a way to test your steak for doneness, without having to cut through it.

Know when and how to turn the steak. Place the steaks on the grill at a 45° angle to the bars. Grill for 2 minutes, then rotate the steak 90° without turning over. This makes a nice crosshatch grill mark. You will know to flip the steak when you see tiny beads of blood beginning to form on the top.The proper way to turn is with tongs or spatula. Never, ever, stab the meat with a fork, as this will cause all the juices to run onto the coals and create a flavorless, dry steak.

* Note that cooking time will vary on two things, the temperature of your grill and thickness of your steak. So use the info I’m giving as a general guide.

How to get an idea on how done your steak is. (Follow with pictures below)

Place your hand open, palm side up and touch your thumb to your index finger. Then using a finger from your other hand, press gently onto the meaty portion at the base of your thumb as in the picture below. You’ll notice that it’s very soft. That’s the density of a rare steak if you were to press against it while it’s cooking. As you work your way using your other fingers (see pics below) you move from rare, to medium rare, medium and when press your pinkie finger to your thumb and press against the base of your thumb.. that’s what a well done steak will feel like if you were to press against it.

If you don’t have a jar of Montreal steak rub, you can create your own with the following combination: Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons kosher salt, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well.

Corn on the cob (no salt and butter for me please), caesar salad, pan fried mushrooms (olive oil, dash of garlic powder, salt and pepper) and my friend.. Mr steak!

Almost forgot to mention one of the most important steps.. Resting: Now for the most important part, don’t serve it right away. Let the steak “rest” for about 5 to 10 minutes depending on the thickness. This allows the juices to move back into the meat. Resting should be done in a place that is about room temperature and with only a loose covering over it.

Got some grilling tips you’d like to share with us or maybe you have a question we can help with? Leave us your comments below.

One of the things I love doing is watching cooking shows, but ever since I reduced the amount of channels we get from our cable package, I was left without the cooking channel. I hated having to pay for channels we never watch, just to get the Cooking Channel. Even to get the cooking channel added as a stand alone within our current package, means having to pay pretty much the same price as I was paying before when it was packaged. The next option for me is Youtube, and it FREE.

There is no better source than YouTube for cooking videos and I can spend hours at a time.. well, if I didn’t have to work etc. It’s simply mind-blowing when you start looking at how people from all over the world use curry. It’s got to be one of those things that have the most variations I’ve ever come across. There’s no 2 regions that cooks curry the same… even within the Caribbean itself, there are a few different techniques for cooking with curry. That said, here’s my tropical curry beef with potato:

You’ll Need…

1 lb beef (cut into 1 inch cubes)
1 teaspoon salt
1 teaspoon green seasoning mix (optional)
1 scallion
1/2 hot pepper (habanero, scotch bonnet or whichever you like)
dash black pepper
1 medium tomato diced
2-3 tablespoon cilantro or shado beni (chopped fine)
1 teaspoon ketchup
1 tablespoon curry powder
1/4 teaspoon geera powder (cumin)
1 onion sliced
3 cloves garlic (crushed and sliced)
3 tablespoons vegetable oil
1/4 cup water (for cooking curry)
3 1/2 cups water for final cooking stage
3 medium potatoes (1/4s)

* I used a special Madras blend of curry powder that I get from the islands. I find it to be uniquely Caribbean-like and not as heavy or pungent as the ones that comes directly from India.

Cube and wash the pieces of beef with the juice of a lime or lemon (not mentioned in the ingredients list) and water. Drain off the excess water and season with the salt, black pepper, ketchup, scallion, green seasoning, cilantro or shado beni and tomato. Then cover and place in the fridge to marinate for about 2 hours. If you’re in a rush, marinate for at least 15 minutes.

After the two hours of marinating, put a pan on medium/high heat and allow the 3 tablespoons of oil to heat. Now add the onion, garlic and hot pepper and allow to cook until you start seeing the edges go golden brown. This is an indication that it’s time to add the curry powder and ground geera (cumin). Cook for a couple minutes, then add the 1/4 cup of water. We’re now cooking the curry to allow it to bloom. This will cook for about 5 minutes before after it starts drying off. Allow all the liquid to burn off and you should have a sort of grainy paste on the bottom of the pan… add the seasoned beef at this point and stir.

Stir well so everything gets coated with the cooked curry. Then cover the pot, turn down the heat to low and allow this to cook for about 25-35 minutes. you will notice that it will spring a lot of natural juices.

While this cooks, peel, wash and cube your potato and place it in the bowl you had the seasoned beef in. Then pour in the 3 1/4 cups of water and try to pick up any seasoning that may have been left behind. TIP I like seeing pieces of potato when the dish is finished, so this is why I cut each potato into 4 pieces (big) so it will not totally melt away as we cook the beef to tenderness.

After about 25 minutes on very low heat (gentle simmer), remove the lid and turn up the heat to burn of any remaining liquid. After which you add the water and pieces of potato, bring to a boil and reduce to a gentle simmer. Ensure the pot is covered and cook for about 40-50 minutes. Basically until the beef is really tender and most of the liquid is gone. If you find that the liquid is till runny and the beef is tender, simply turn the heat up  and cook until you get to the desired thickness. Check for salt near the end..since everyone preference for salt is a bit different.

I was lucky enough to have some buss-up-shut roti in the freezer, so I nuked it and had a wonderful dinner. BTW, if you ever have excess roti, simple place in a freezer lock bag and freeze. I have some that lasts up to 3 months (as long as there’s no air in the bag) and they heat rather well in the microwave. So if ever I go to a friend’s home and they’re serving roti and have extras at the end of the night.. I bring those babies home with me for future use.

I’d love to hear from you, so please leave me your comments in the area provided below.

happy cooking

chris…

A combination of being tired, lazy and hungry forced me into our pantry to find something quick to eat with the leftover rice we had from the night before. I not much of a breakfast person, but when lunch time comes around I need to get some food in me. I work from home (have done so the past 11 years now) so I have the convenience of  eating well if I want to. Today all I wanted was something fast, but I wasn’t ready to sacrifice on taste. There was Mr. Hereford corned beef staring at me, as if it was saying “I dare you”…

This dish takes me back to when we owned a “parlor” (like a variety store) in Trinidad and late at nights the local drunks and bachelors would come calling on us to sell them a can of corned beef or Vienna sausages so they could have a quick meal. Even though we had closed for business hours ago and were in bed (our house was at the back of the store). I still remember telling my brother to shut up and pretend we’re not hearing them.

You’ll Need…

1 can corned beef
1 medium tomato chopped
1 medium onion sliced
1 scallion sliced
1 hot pepper sliced (remove seeds to control heat) I used a habanero pepper
dash black pepper
1/4 teaspoon ketchup
1/4 bell pepper – optional (sliced thin)

Heat a pan on medium heat, then empty the contents of the can of corned beef into it and break it apart. The original way I’ve seen this done is to heat some oil in the pan first, but since I’m trying to get back in shape I’m holding off on amount of oil and fatty stuff I use.

The corned beef itself is very fatty, so basically there’s no real need for oil. The next step is to prepare the onion, pepper, tomato, scallion and bell pepper. Normally bell peppers and scallions are not used as this in it’s original form is very rustic. But not only do I like the added flavour, I like using up the stuff I have in the fridge when I cook, so it doesn’t waste. Then toss everything into the pan with the corned beef and hit it with a dash of black pepper. Stir and cook for about 5 minutes. Don’t cover or you’ll risk everything going soggy and into a “mush”. BTW, this is cooked on a medium heat and is good 5-7 minutes after adding all the ingredients.

This dish is only complete for me with sliced cucumber on the side as in the pictures below. Besides rice, this can also be enjoyed on sandwiches, as a topping for crackers, roti, sliced bread.. even stuffed in pitas.

Do you have a different way of making this? Leave me your comments below as I’m always looking for different ways to prepare the dishes I grew up on and I’m sure everyone else would love to learn different techniques.

Did you enter the contest yet? Win the 2010 Tribe Carnival Magazine.

happy cooking

chris…

It was about 11.30 pm and we had just flown in on a 5 hr flight from Toronto and we were hungry. Normally when we hit Piarco International Airport we would get some KFC for the  drive to my sister’s place. We Trinbagonians have a weakness for KFC, but ONLY the KFC in Trinidad and Tobago… supposedly there’s something unique about the taste that you can’t find elsewhere. KFC was closed, plus not everyone in our party wanted fried chicken.

The next option was to drive through St James and grab some fast food at one of the many food vendors that line the street. For those of you not familiar with the area, St James is west of the capital (Port Of Spain) and it’s a place that never sleeps.  The two options we found were burgers and gyros. First the gyros or what is supposed to be gyro… basically they had some sort of sliced meat that they were putting onto a wrap you’d use for fajitas and topped with a sort of garlic mayo. Not my idea of a good gyro since I need genuine tzatziki sauce to even consider eating this, but you’d swear it was the real thing as the line was long.

The burger wasn’t a suitable option either, as it was dry, lacked any flavour and basically a cheap frozen patty that was cooked on a flat top in a ton of oil and it’s own grease. Yea, I gave it a try since as mentioned I wasn’t impressed with the gyro. However, they (same burger joint) had a shredded chicken sandwich they were calling a chicken burger that really stood out.

As a kid on the islands the only option for a burger was Wimpeys, then years later Mac Donalds came and left and now there’s several local joints where you can get burgers. Then there’s Burger King and many of the bigger restaurants include it in their menu. BTW the burger at Ruby Tuesday at Movie Town (opposite the national stadium) is well worth the price. We’re usually on the islands about 2-3 times a year and I’m still to find a local spot where you could get a decent burger. Maybe it’s due to the mentality of the people as burgers are not really considered “Trini” food, so it’s not widely accepted.

Here’s a “good” burger recipe I introduced to some friends during our last visit. (btw though you can’t get a good burger on the islands that’s affordable, the buns at the various local bakeries are amazing)

You’ll Need…

For the burger:

2 lbs ground beef (medium or lean works best as regular will have a lot of fat and will shrink when cooked)
1/4 teaspoon garlic powder
2 tablespoon grated onion (or chopped fine)
dash black pepper
1/4 hot pepper diced very fine (habanero or scotch bonnet gives that true Caribbean twist)
1 tablespoon ketchup
1 tablespoon BBQ sauce (your favourite)
1 egg
1/4 teaspoon salt
1 tablespoon Worcestershire sauce

* The hot pepper is optional. If you don’t have fresh hot peppers, you can easily substitute your favourite hot sauce (pepper sauce). Use as much as you think you can handle.

For the topping.

1/2 cup diced tomato
2 table spoon rough chopped cilantro
2 table spoon fresh lime or lemon juice
1/4 cup diced avocado
2 table spoon finely diced red onion (or any sweet onion)
dash salt
dash black pepper
1/2 cup diced ripe mango (try to get a ripe mango that’s firm)

* You’ll notice that I didn’t have any mango in my topping, as I basically used what I had in the fridge. It’s hard to get me outside (except to BBQ) during the winter months or I’d head over to the grocery and pick one up. Try to include the mango if you can.

In a large bowl, put all the ingredients for the burger and mix thoroughly. I use my hands to really ensure everything gets mixed properly. Then I move on to shaping the burgers. I place a piece of parchment or wax paper onto a baking sheet to make the burgers easier to remove when it’s time to grill. Then I form about 6 balls with the meat mixture and place them onto the baking sheet. Using my fingers I press down on the meat working from the inside out to form a burger shape. TIP – To ensure the burgers cook evenly and all the way through I usually make a dip in the middle so that part is a bit thinner (you should be able to see this in the pic below). Also note that the cooked burger will shrink, so try to work it a bit wider than the buns you’ll be using. This way when it shrinks during the cooking process it will still cover the entire bun. I try to form it about 1/2 inch thick. I then place the burgers in the fridge to marinate for about 1 hr. If you don’t have room in your fridge, you have 2 options. 1 grill immediately or 2. Allow the mixed meat to marinate before shaping the burgers.

The final step is to grill the burgers. I try to get the grill up to between 300-400 degrees ( I much prefer 300 to slow cook – a much juicer burger) and I allow them to cook on each side for about 5 minutes (each flip), flipping 4 times . So in total it cooks for about 20 minutes. But do keep an eye on things as depending on the type of ground beef you get (fat content) you may have flare-ups which can char the burger. Also note that if you use a 400 degree grill it will cook faster.

Though I’ve never used one, I’m sure you’ll get great results from one of those indoor grills like the George Foreman.

While the burgers grill, prepare the topping using the ingredients mentioned above. Basically all you’re doing is dicing/chopping and mixing well.

Here’s the finished burger topped with a slice of Swiss cheese and the fresh topping we made above.

Do you have a “Caribbean” burger recipe you’d like to share? Leave me a comment in the area provided below.

Happy Cooking

Chris….

I do apologize for being an absent chef the past couple weeks. As mentioned in my last post we were off to Trinidad and Tobago for my sister’s wedding and for a short vacation. And though I had all intention to cook and blog while we were there, there was so much to see and do that I got side tracked. Plus, the MAC computer I had access to, didn’t allow for me to upload my pics via a card reader and I totally forgot to pack my firewire to connect the camera directly.

Curry beef is not something we grew up on, actually the first time I ever tasted curry beef was when I lived with my aunt after first moving to Canada. To date I can probably count the number of times I’ve had curry beef. Not as if I don’t like it, it’s just that I grew up with a taste for stew beef. Looks like I may have to cook this more often as both Indy and Tehya both enjoyed dinner tonight.

You’ll Need…

1 1/2 lbs cubed beef
3/4 teaspoon salt
dash of black pepper
1/4 teaspoon roasted Geera (powder)
2 table spoon curry powder (madras)
1 onion separated (1/2s) – diced
2-3 cloves of garlic – crushed/chopped
2 tablespoons vegetable oil
2 tablespoons water
2 cups water
1 tomato diced
1 tablespoon green seasoning
2 leaves of shado beni (shandon beni)
1/4 teaspoon ketchup
1/4 hot pepper (I use habanero) Don’t include seeds if you’re afraid of some heat.
1 lime or lemon (juice) to wash the cubed beef before seasoning

Tip: If you don’t have the green seasoning, simply use 1 scallion chopped, a pimento pepper if you have access to one, 1 table spoon thyme, 1 table spoon celery chopped fine, 2 tablespoons cilantro.

Start by cutting the beef into 1 inch cubes and then pour the lime or lemon juice over it and rinse with running water. Squeeze off all excess water then season with the… tomato, salt, black pepper, green seasoning, 1/2 of the onion, ketchup, shando beni and roasted geera. Stir well and allow to marinate for about 1 hour.

In a heavy pot, heat the oil on medium to high heat (in the pic I’m using the new iron pot I purchased on my trip.. notice how shiny it is?), then add the remaining onion, garlic and pieces of hot pepper. Allow this to cook for a couple minutes. In the meantime, in a small bowl put the curry powder and add 2 table spoons of  water. Stir to form a paste. Then add this paste to the semi cooked onion / garlic and allow this to cook for a few minutes.

Now that the curry is cooked a bit, start adding the seasoned pieces of beef and give it a good stir. Bring it to a boil, then cover and turn down the heat to low. You will notice that a lot of natural liquid will form. That’s ok, we’ll use those wonderful juices in the first step of cooking. After you’ve emptied the bowl with the seasoned beef, pour in the 2 cups of water into it and try to pick up all the remaining bits of seasoning… we’ll use this later on.

Allow this to cook for about 25 minutes covered, then remove the cover and turn the heat back up to high. we want to burn off all the liquid that was released. Stir so it doesn’t burn and when you can see the pot’s bottom dry, add the 2 cups of water we prepared earlier in the bowl that had the seasoned beef. Stir, bring to a boil and reduce the heat back to low. I like my curry beef very tender, so I usually allow it to cook for about another 40 minutes or so.

After the 40 minutes or so feel free to check for salt (you may need to add more if you like a lot of salt) and bring the gravy to a thickness you like. if you find that it’s still a bit runny, turn up the heat to allow it to thicken. TIP. If you’d like you can add a couple cubed potatoes the final 25 minutes, but you may need to add a little more salt. Makes for a great curry potato and beef, the kind you’d find when you purchase a beef roti.

There you go, a simple and tasty curry beef that’s great on rice or as a side for roti… or to enjoyed as you please. Remember to leave me your comments below.

This one can also be archived within the “bache” or bachelor food section. When you grow up on the islands at one point or the other you’ve had corned beef than comes in the can and not the sliced stuff you get at the deli in north America, on your rye bread. We’ve reinvented the use of canned corned beef with the many ways we’ve now perfected at preparing something so simple. It had been a couple decades since I last had corned beef prepared with cabbage and to be quite honest I almost forgot about this preparation method. We were visiting my parents when they  mentioned that they had this for dinner a few nights ago… a rush of memories came flooding back to me and I promised myself that this would be on my menu the coming weekend.

Not to be confused with the stuff you get on St Paddy’s day, this one is straight out of a can (bully beef in the UK) and very simple to prepare.

* Tip. Please don’t settle for the cheap canned corned beef. That stuff is usually very “mush” like in texture, loaded with salt and you’ll also notice that a lot of fat is included in it.

You’ll need…

2 cups shredded cabbage
1/2 of a hot pepper (your choice)
dash black pepper
1 can corned beef
1 onion diced
1 teaspoon oil

Start by shredding the cabbage, then peel and dice the onion (separate the onion in 2 portions). In a pan heat the oil, then add 1/2 of the onion that you diced and allow to cook until the onion is soft and translucent. At this point you can start adding the shredded cabbage. Keep the heat at med-high and don’t cover the pan or risk the entire thing going soggy by the liquid that will be released.

Add the rest of the onion and slices of hot pepper. I used a “young” habanero pepper, but you can add your favourite pepper (or none .. your choice). The next step is to add the black pepper and keep stirring the lot so nothing sticks or burn.

Allow this to cook for about 8 minutes (or until the cabbage is almost tender), then add the can of corned beef. Break up the beef and stir while cooking for another 5 minutes or so.

The amount of cabbage you use is entirely up to you, but 2 cups is a good starting point. When we were kids there were 6 of us in total that had to eat from 1 can or corned beef, so a lot more cabbage was added, but it still tasted the same.

If you notice I didn’t add any salt to this recipe, this is because all canned corned beef comes packaged with a ton of salt and too much of anything is never good.

Serve on a steaming bed of brown rice with a couple slices of avocado, with roti or fry bake, on buns like a sloppy joe or as a normal side dish as you would on your dinner table. BTW you can also pile bite-sized amounts on a cracker as a light snack. Be sure to leave me your comments below.

My very first experience with oxtail was not a pleasant one and it was years until I tried it again. This is going back about 19 years ago when my good friend Richard was just starting off his Dj and music production escapades. Richard, Allyene and myself were  on one of our weekly runs to the Toronto to pick up the latest releases from Jamaica (I believe it was on Eglinton Ave), back in those days it was 33’s and 45’s  and not cds as we have today. We stopped off at one of the many Caribbean fast-food restaurants that populate the area to grab some food to eat on the trip back to Hamilton. I don’t recall what the other fellas got, but I do remember hungrily eating away at the oxtail with rice and peas. Then it hit me. A sharp-cut bone stabbed me in the roof of my mouth. I can still remember the pain that sucker put on me. I stopped eating (well couldn’t) immediately and between cussing and grimacing from the pain, I promised to never touch the stuff again. Took me a few years to get over that fear of being attacked by sharp-cut oxtail bones.

Here’s a simple recipe for stewed oxtail which I tested perfected  yesterday… no sharp edges to hurt you

You’ll need…

2 lbs oxtail cut and trimmed into 1-2 inch pieces
1 tomato diced
1 onion sliced thin
1 stalk celery diced
black pepper (fresh ground is best) 1/4 teaspoon
hot pepper (I used 1/2 habanero) this is optional
1 tablespoon green seasoning
1/2 teaspoon prepared mustard (nothing fancy)
1/2 teaspoon crushed ginger 9I used the bottled stuff)
1/2 teaspoon worcestershire sauce
1 teaspoon salt
4 cups water
1 1/2 teaspoon vegetable oil
1 heaping tablespoon brown sugar
2-3 cloves of garlic crushed
1 lime / lemon or vinegar (4 tablespoon)
1 tablespoon ketchup

* If you don’t have the green seasoning prepared. Use a combination of green onions (scallions), cilantro or shado beni and thyme. About 1 tablespoon each…chopped very fine.

Start by placing the cut pieces of oxtail in a large bowl (remember to remove as much fat as you can – keep it a bit healthy)  and squeeze the lime or lemon juice on it. Use vinegar if you don’t have limes or lemons. Pour some water (not the water mentioned in the recipe)  in the bowl and wash each piece of oxtail. If your butcher used a band-saw to cut the pieces for you, there’s the chance that there may be some gritty stuff from the cut bones left on the meat. Rinse with cold water as need. Drain and get ready for seasoning.

The seasoning consist of all the ingredients mentioned above, except the oil, sugar and 4 cups of water. Mix well and allow this to marinate for at least 2 hrs in the fridge.

As we’ve done in other “stew” dishes, we have to bring the oil to a high temp in a heavy pot and add the brown sugar. Stir so the entire lot changes colour evenly and get to the perfect point to add the seasoned meat. The key is allowing the sugar get to a caramel colour, so each piece of oxtail will get browned evenly. The pics below will show you what to look for.

When the sugar gets like the pic directly above, start adding the seasoned pieces of oxtail. Stir, reduce to medium heat and cover. Allow to cook for about 10 minutes. Then bring the heat back to high and burn off all the liquid (remove the lid). Stir during this process so the pieces of meat gets coated evenly. Add the 4 cups of water to the bowl that had the seasoned meat to pick up any remaining seasoning that was left behind. When the liquid dries up in the pot, add the 4 cups of water.

Bring to a boil (covered), then reduce the heat so it’s a gentle simmer. PATIENCE.. allow this to cook, stirring occasionally for about 1 3/4 hours. Then remove the lid and turn up the heat so you can achieve a nice thick gravy. Remember to turn off the heat and remove from the burner when you have a thick gravy or risk not having any of that nice rich sauce.

In the coming months I’ll share a couple other ways to cook this popular Caribbean meat. One in the oven (didn’t want to turn on the oven since it’s summer time here and we don’t need all that heat in the house. And the other way is a more traditional Jamaican way. Stay tuned, and don’t forget to leave me your comments or questions in the area provided below.

If you’ve been reading this blog for a while you may have come to the conclusion that the majority of dishes we prepare includes the process of “stewing”. Unlike what’s considered a stew in places like Canada and the US, our stews are based on the principle of caramelizing the meats to give it that so-unique brown colour and that marvelous flavour. But that very far from the truth, as our food culture is highly influenced by the many different races that make up the vibrant melting pot the Caribbean is. Today we’ll take a look at one of my dad’s most beloved dishes, stew beef!

Similar in every aspect of the other stewed dishes I’ve posted, except this one will take a bit longer to cook (to ensure that the meat is fall-off-the-bone tender) and we’re using beef, rather than chicken or pork.

You’ll need…

1.5 lbs beef – cubed into 1 inch pieces
1/2 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh or bottled ginger – crushed. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
1 tablespoon brown sugar
2 1/4 cups water
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 small shallot

* I’ve seen my dad put mushrooms (white button variety) near the end of cooking and I must admit that though not traditional, it’s does compliment the dish. But I must  admit that I do love mushrooms, so I’ll enjoy it in just about any dish.

Start by cutting the beef into 1 inch cubes, then using the lime (lemon or vinegar) wash (with water -  not the one mentioned in the recipe)  the pieces of meat and drain. With the cubed pieces of beef in  a bowl, start to season. Add all the ingredients mentioned above, except the  oil, water and sugar. We’ll be using those later on in the dish. Allow the seasoned meat to marinate for at least 30 minuets before cooking. For best results, leave to marinate about 2 hrs in the fridge.

As we’ve practiced in other stewed dishes, it’s time to get the sugar ready. In a heavy pot on high heat pour in the oil and allow to get hot, then place the sugar and move it around so it starts to melt, change color and bubble. Remember to use a long handle spoon to prevent getting burn and have the seasoned meat within reach. This step requires good timing. When you see the sugar fully melted and turns to a rich brown colour (see pic below), start putting in the pieces of meat. Remember to stir everything around, so it’s fully coated.

Leave on high heat for about 3 minutes, then turn down the heat to a simmer and cover the pot. Allow to cook for a further 10 minutes, stirring occasionally to ensure all the pieces of beef gets evenly browned. You’ll notice that dish will release natural juices. Now remove the lid and turn the heat back to high med-high. We want to burn-off all the liquid and give the meat the lasting rich brown colour.

In the same bowl we seasoned the beef, add the water and swoosh it around a bit so every bit of remaining seasoning is mixed in with the water. When all the liquid (see pic above)  is burnt away from the pot, add the water from the bowl.

Bring to a boil, then turn down the heat to a gentle simmer. With the pot covered, allow to cook for about 1 hour or until the beef is really tender. If after the 1 hour of cooking there’s still a lot of water left in the pot, do turn up the heat and allow to burn off. You’re looking for a nice thick gravy.

This dish makes for a great topping for rice or ground provisions. In the pic above I have it resting on a nice bed of steamy boiled yams. But you can also pair it well with any side you usually serve meats with – salads, mashed potatoes … it’s also amazing on macaroni and cheese.

Other stewed dishes:

Chicken

Pork

Curry Stew Chicken.

Please take a moment to share your experience with this recipe or if you have another version of it. Do leave me a comment below.

What do you make that’s considered “comfort food” by your family? For me growing up it was a nice pig tail soup for Saturday lunch, thick with dumplings, ground provisions and split peas. I think our girls would say “beef with sauce (their way of saying gravy) and mashed potatoes” if I were to ask them the same question. Pretty similar to a North American style stew, but without all the vegetables, is how I could best describe this dish.

The result is a dish packed with tender pieces of beef since it’s cooked for a long time and a rich gravy that helps you appreciate boring mashed potatoes like you never thought possible.

* Disclaimer. This is NOT the traditional “stew beef” you’d find in Trinidad and Tobago or the other diverse islands that make up the Caribbean. I’ll post that recipe soon enough.

You’ll need….

1 lb beef (cubed)

1/4 teaspoon pepper flakes

3 cups beef stock

1 large carrot (diced)

1 medium onion (diced)

3 sprigs thyme (include stems)

3 cloves garlic

salt to taste (normally the beef stock I use adds enough salt to the dish)

pinch of black pepper

2 tablespoon olive oil

1 bay leaf

Let’s prepare the ingredients…

- peel and slice the carrot and onion

- peel and crush the garlic

- if you can’t find already packaged stewing beef in your grocery store, get any cheap piece of beef and cube into 1 inch pieces.

- 1/4 cup of cream (I usually use half and half)

In a deep saucepan add the oil and place over high heat. As soon a the oil heats up add the pieces of beef to brown. Keep moving around so every side gets in contact with the bottom of the pan and browns evenly.

This step can take about 10 minutes, depending on the type of pan you use and how high your heat is set. The next step is to add the sliced onions, garlic, carrots, pepper flakes and  black pepper.

Turn the heat down a little and let cook for a couple minutes. Then add the thyme, bay leaf and beef stock. Try to ensure that you have enough liquid to cover everything in the pot. Now bring to a boil, then turn down the heat to a simmer. Cover the pot and let cook for about 1.5 hours or until the beef is tender.

After everything’s been simmering for about 1.5 hours you should have a thickened gravy, now add the cream and cook for another 5 minutes. Then get ready to serve.

Remove the bayleaf and thyme sprigs and serve with mashed potatoes. Enjoy! remember to taste for salt.

Be sure to leave me your comments or questions.

Please don’t let the title misguide you. The pepper isn’t intense in this recipe, it’s more for the full body flavor it will add. This dish is usually featured on our dinner table at least 2-3 times a month. Not only is it very quick to make, it’s an absolute hit with Caron and our girls. A lovely partner to fresh cut fries, a fresh salad, onion rings or just about anything you usually serve with steak.

Since I’m a medium rare steak kinda fella, I usually only cook this one but don’t participate in it’s consumption. Caron and the girls will not touch any meat that’s not cooked all the way through and I hate seeing good steak “overcooked” so I have to cook to please the masses. Well done it is!

You’ll need…

1-2 lbs NY Striploin steak (sliced thin)

1/4 teaspoon sea salt (you can adjust to taste)

1/4 teaspoon chili flakes

1/4 teaspoon black pepper

1 teaspoon butter

2 tablespoon olive oil (for marinating)

1 teaspoon olive oil (for cooking)

1 med-large onion sliced

Start by slicing the steaks into thin strips. Use a sharp knife and try to slice by placing the knife on an angle to the cutting board surface. TIP : Slice when the meat is still a bit frozen for easier handling.

Notice the great marble effect? Deserve to be on a hot grill!

Lets marinate this for a bit. In a bowl, place the sliced pieces of beef, sliced onions, black pepper, chili flakes, salt and the 2 tablespoons of olive oil. Mix around, cover and place in the fridge for at least 30 minutes.

I then like to bring it back to room temperature before cooking, so it’s removed from the fridge about 10-15 minutes before I get started. Now add the butter and remaining olive oil to a wide base pan and place on high heat. As soon as the butter melts and the oil is hot, start adding the marinated meat – dump the entire bowl in. But move around so each piece touches the heat from the pan.

Remember to keep moving around the pieces of steak so they’re always in contact with the heat from the pan. It should take about 5-10 minutes for us to achieve a nice golden color. If you’d like a medium steak, cook on high for 2-4 minutes only.

Quick and very tasty! Your family and friends will love to see this one on the dinner table. Makes great beef sandwiches s well!

Be sure to leave me your thoughts and comments in the comment box below.

Regards

Chris..

The one key ingredient when it comes to cooking any meat or fish dish in the Caribbean, is the green seasoning mix that’s used in the marinating process. Before we go on I’d like to mention a couple things. This recipe usually calls for 2 key ingredients “shado beni” and “Spanish thyme” (aka podina), both of which I can’t get readily get here in Canada, unless I source out a Thai or Caribbean specialty store. For the “shado beni” I’ve substituted in cilantro, which is somewhat similar but less pungent and I’ve left out the Spanish thyme. If you’re based in the Caribbean or can get those 2 ingredients, please use with caution since they can easily overpower the green seasoning with it’s strong flavors. I also couldn’t get the pimento peppers, so I opted for 1 banana pepper, but you can also use a Cubanelle

There are several variations of this seasoning mix, but this is one that I’ve tested and perfected over the years.

You’ll need…

1 bundle of Cilantro (about 1-2 cups)
1 stalk of celery (include leaves if you have it)
1 head or garlic (about 11 cloves)
4 green onions (scallions)
1 bunch of fresh thyme (about 3/4 cup)
1/4 cup of water
pinch of salt (optional)
2-3 shallots (optional)
2 pimento peppers (1 banana pepper or 1 Cubanelle)

*Food processor or blender.

Peel, trim and wash the ingredients and let drain.

Then rough-cut into smaller pieces so it’s easier to manage and work in the blender or food processor.

Add all the ingredients into your food processor or as in my case,  a blender (I’m sure my wife is mad at me for showing you our prehistoric blender)… including the water. You may be required to move around or push down the ingredients occasionally so it all gets worked by the blades.

Personally I like to liquify my blend to the consistency of pesto or even a bit more liquid. However you have the choice at this point to make a bit more chunky-like if you wish.

After a few pulse actions you’ll find that everything blends together quite easily. Here’s a picture of the finished green seasoning :

Storage Tips!

From this batch I have a plastic container that I pour half into and keep in the fridge for everyday use, the other half I pour into a freezer zip lock bag and freeze until I get through the batch in the fridge. Since you probably won’t be using the seasoning as much as I do, I suggest you divide it into 3-4 portions, keeping 1 in the fridge (can last for 2-3 months) and freeze the rest.

You can also get a couple ice cube trays from the dollar store and fill each ice cube area 1/4 up with the seasoning mix and then freeze. Then when it’s frozen, you can dump the cubes into a freezer bag and place back in the freezer. Now whenever you’re cooking, all you have to do is grab a cube and use.

You’ll notice that after time the once brilliant green color will go darker, don;t be alarmed. That’s natural!

Happy cooking

Be sure to leave me your comments or suggestions.

Forgot to mention… this makes about 3 cups of green seasoning.