#Oxtail (Extra Gravy)

[curryvillain]

Minto Play Da Riddim, Warrior, Charly Black To Release "Oxtail (Extra Gravy)"

2024 looks to be a year of big hits, and Producers Minto Play Da Riddim and Warrior want to be a part of it all. The Producers made great strides last year in their respective fields with Minto officially tapping into the Afrobeats scene, and Warrior bringing his WMG Sound to more people locally, and internationally. They have teamed up a number of times over the years, resulting in a number of…

[caribbeanvibesblog]

*Best Oxtail Rasta Pasta Recipe*

INGREDIENTS

-Oxtail

3-4 pounds oxtail meat

2 tsp adobo all purpose seasoning

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground allspice

2 tbsp wet Jamaican jerk seasoning I used the Walkerwood brand in mild

1/2 tbsp brown sugar

2 tbsp ketchup

1/2 tbsp Jamaican browning I used the Grace brand

2 tbsp garlic minced

3 cups water

3 sprigs fresh thyme

1 medium onion chopped

1 medium red bell pepper chopped

1 tbsp olive oil extra virgin

-Pasta

1 tbsp olive oil extra virgin

1 medium red bell pepper chopped

1 medium green bell pepper chopped

3 sprigs green onion chopped

3 cloves garlic minced

2 cup heavy cream

1/2 cup chicken broth

5-8 ounces parmesan cheese shredded

16 ounces penne noodles

1/2 tsp adobo all purpose seasoning

1/8 tsp ground black pepper

1 tbsp jamaican jerk seasoning Walkerwood brand in mild

1/2 tsp thyme

1/4 tsp paprika

parsley optional garnish

INSTRUCTIONS

Oxtail

In a large bowl, clean the oxtail meat with vinegar and cold water before cooking.

After the oxtail meat is clean, in another clean bowl, season the meat with all-purpose seasoning, garlic powder, onion powder, allspice then add wet jerk seasoning,sugar,ketchup and browning-mix well.

Add thyme, minced garlic, and green onion to the bowl-mix the contents of the bowl well and allow it to marinate for 30 minutes to 4 hours.

In a large, heated pot, add olive oil and on medium high heat, brown the oxtail for 6-8 minutes.

Reduce the heat to medium and add chopped onions, and red bell pepper, sauté for another 3-5 minutes.

Add water, give it another stir and allow it to cook for 3 hours (stir the contents of the pot every 20-30 minutes to prevent sticking).

Drain any oil from off the top of the finished oxtail gravy.

Your oxtail meat should be tender at the end of the cook time, if not allow them to continue to simmer on low.

Remove from heat

Serve over pasta

Pasta

Cook noodles according to packaging, then drain and set aside

In a large pot, add 1 tablespoon of oil and garlic then cook for 1-2 minutes on medium high heat

Add the red pepper, green pepper, and green onion then sauté for 3-5 minutes or until tender

Stir in heavy cream and chicken broth and allow it to simmer for 8-10 minutes while stirring every few minutes

Season sauce mixture with all purpose seasoning , pepper, jerk seasoning, paprika and thyme -stir well

Slowly Stir in Parmesan cheese and allow sauce to cook for 5-7 minutes (taste to make sure it’s seasoned to your liking-adjust if necessary )

Add the noodles to the sauce mixture and cook for another 8-10 minutes, stirring every few minutes

Remove from heat and serve!

[fuckkbrunch]

Clear an afternoon for this one. I can see why an Italian grandma would get so upset if you don't eat enough, when she's busted her ass for a good few hours to make this.

That said, why the fuck is oxtail so expensive? It's literally a fucking tail. And why are pork neck bones so hard to find?? I substituted the neck bones for pig feet, I figured bones is bones, they were cheap. 6 bucks for 2 pounds. I'm trying to make up for the 2 pounds of oxtail costing me 30 fucking dollars.

The meats, we gottem. I got really nice hot Italian sausages from the Mediterranean market a couple weeks ago, which was a great choice.

Everything seared off and browned. Took a good while, but made an excellent fond. There's significantly more pig skin on feet than there would have been on necks, but I think the extra fat only helped the gravy in the end.

Witch's cauldron vibes. Red wine, crushed tomato, onion, garlic, stock and some spices, chuck the bones back in and boil that baby in the oven for two and a half hours. Then she'll look like that.

I literally had to buy a whole basil plant for just one sprig. No other basil at three stores. The universe loves fucking with me by making normal, easy to find ingredients rare on only the weekend I'm looking for them. I swear to fuck.

Anyway, after you chuck the sausages back in, it's meant to cook in the oven another thirty minutes, but I left it for an hour. The meat wasn't falling off the bone enough at thirty minutes. It didn't overcook the sausages, so it was definitely worth it.

Beautiful plating, I know. Not to brag, but I didn't need to add salt at the end, or any extra seasoning. I seasoned the meat and veg as I went, and did a final big pinch before I got it in the oven. Perfect.

Obligatory shot with parm. My microplane makes such pretty shavings.

I hate the idea of just having a whole fucking sausage in your pasta, so after these pictures I snipped the sausages up into disks with kitchen shears. Sue me, Tony.

| Sunday Gravy with Sausage and Rigatoni |

Taste is a 4.5 out of 5. Very good, rich and meaty.

Difficulty is a 3.5 out of 5. A lot of set up.

Time was about 4 hours. Give or take 30 minutes.

This wasn't part of his instructions, but I took out all the oxtail and pig feet and pulled any meat off. I chucked all the bones I could find in the trash before putting all the meat back in the gravy.

I didn't see any bones in the photo of the pasta being served, so I have a feeling that this step was omitted by accident. No one likes chomping down on bones in their pasta.

[wicked--loving--lies]

Took a stab at charcuterie for the first time today and I’m loosely considering it an art piece…

Plus our non-traditional Thanksgiving main dish of spaghetti with oxtail sauce, my Sicilian grandma’s recipe that only my uncle knows and that isn’t written down anywhere… Gonna have to get him to teach me. And the good old gravy boat serving its true purpose holding the extra sauce.

So yeah, kinda forgot about this blog for a minute, mostly because my interest in fandom stuff has died down and I’m writing some pretty niche fantasy stuff atm that doesn’t really belong in this space. Might just have to admit to myself that this isn’t really a fandom blog anymore and just do whatever, I miss it here.

[naturegoddessdiary]

Shoutout to the sweet native Hawaiian girl I met, who left Hawai’i and relocated to Brooklyn because her dream is NYC. Now she has her own apartment in a nice neighborhood and a job in Manhattan where she’s making good money. I’m so happy for her! I encouraged her to try Jamaican food and to ask for extra oxtail gravy; if they give her an attitude, it means the food will be delicious. She is thriving in NYC, and I love that for her.

We talked about how changing your environment is vital—that’s how I knew I wasn’t meant to be there, and she wasn’t meant to be here. Our dreams were not in the places we were raised, and that’s okay!

[formeryelpers]

Dulan’s on Crenshaw, 4859 Crenshaw Blvd, Los Angeles (Baldwin Hills), CA 90043

Dulan’s is a well-known soul food restaurant that’s been serving the community for over 25 years. It’s classic Southern & soul food in a comfortable environment. The man who started it was known as the King of Soul Food. His son took over when he passed in 2017. Dulan’s earned a James Beard Outstanding Restaurateur Award in 2023. They say that Janet Jackson was (is?) a fan.

I was surprised to find a new looking place with plenty of seating. I didn’t know that it had been closed for over two years and that the renovation was completed earlier this year. It’s a large restaurant with indoor seating, a covered outdoor patio, and a separate takeout area.

Order at the counter. The menu includes fried chicken, oxtails on weekends, fried fish, smothered pork chops, sides, beverages, and desserts (cobbler, pie, cheesecake). Entrees come with your choice of two sides & two cornbread muffins. The food is pre-cooked and kept warm on steam trays. It did seemed to be cooked and presented with care.

It’s a comfortable place with pictures of family members on the wall and ceiling fans.

Meatloaf (1 slice) with two cornbread muffins, collard greens, and mac & cheese: The presentation was nicer than I expected with the sides in their own dishes and the meatloaf smothered in gravy, tiooped with dried herbs. Loved the mac & cheese which featured large elbow macaroni smothered in a lot of cheese (cheddar?). The mac & cheese was soft, comforting, and extra cheesy. It was even topped with a layer of cheese. The collard greens were cooked with ham I think. They were a bit too salty. The meatloaf was different – the sauce had tomato and vinegar I think. It was sweet and tangy. The meatloaf wasn’t that moist and the meat seemed too finely ground. The cornbread muffins were sweet and pretty good in a basic way.

They have complimentary valet parking. Service was super polite and they checked on me a few times.

4 out of 5 stars

By Lolia S.

[coolrunningsfoods]

Pimento Berries: The Spice that Transforms Your Dishes

Pimento berries, also known as allspice, are a unique and versatile spice that can elevate the flavor of a wide range of dishes. This essential ingredient in Caribbean cuisine is prized for its warm, peppery notes that combine the flavors of cinnamon, nutmeg, and cloves. At Cool Runnings Foods in Canada, we offer high-quality pimento berries to help you bring authentic Caribbean flavors to your kitchen. In this blog, we’ll explore the many ways pimento berries can transform your dishes and why they should be a staple in your spice rack.

What Are Pimento Berries?

Pimento berries are the dried fruit of the Pimenta dioica tree, native to the Caribbean and Central America. They are typically harvested while green and then dried until they turn brown. The resulting spice, known as allspice due to its complex flavor profile, is used whole or ground in various culinary applications.

The Unique Flavor of Pimento Berries

Pimento berries offer a unique combination of flavors that can enhance both sweet and savory dishes. Their warm, spicy notes make them a versatile addition to many recipes, providing depth and complexity to your cooking.

Health Benefits of Pimento Berries

In addition to their culinary uses, pimento berries are rich in antioxidants and possess anti-inflammatory properties. They contain essential nutrients like vitamin C, vitamin A, and several minerals, making them a healthy addition to your diet.

Cooking with Pimento Berries

Here are some simple and delicious ways to incorporate pimento berries into your cooking:

1. Marinades and Rubs Pimento berries are perfect for creating flavorful marinades and rubs for meats. Crush the berries and mix them with other spices, herbs, and oils to create a robust seasoning blend for chicken, pork, or beef.

2. Soups and Stews Add whole pimento berries to soups and stews for a warm, aromatic flavor. They work particularly well in Caribbean and Latin American recipes, adding depth to dishes like Jamaican oxtail stew and Mexican pozole.

3. Baked Goods Ground pimento berries can be used in baking to add a unique spice to cookies, cakes, and pies. Their warm, sweet flavor pairs well with ingredients like pumpkin, apple, and chocolate.

4. Sauces and Gravies Enhance your sauces and gravies with the rich flavor of pimento berries. They can be added whole to simmering sauces or ground and mixed into gravies for an extra layer of complexity.

5. Pickling Pimento berries are commonly used in pickling brines to add a spicy, aromatic note to pickled vegetables and fruits. Their distinctive flavor complements the tanginess of the vinegar, creating a well-balanced pickling liquid.

Cool Runnings Foods: Your Source for Quality Pimento Berries

At Cool Runnings Foods, we are dedicated to providing the best quality spices to elevate your cooking. Our pimento berries are carefully sourced and dried to retain their maximum flavor and nutritional benefits. Whether you're making traditional Caribbean dishes or experimenting with new recipes, our pimento berries are a valuable addition to your kitchen.

Why Choose Cool Runnings Foods?

1. Premium Quality: Our pimento berries are sourced from the best growers, ensuring a potent flavor and aroma. 

2. Versatile Use: Perfect for a wide range of dishes, from savory stews to sweet baked goods. 

3. Convenient: Available in whole or ground form, making them easy to use in any recipe.

Conclusion

Pimento berries are a versatile and essential spice that can transform your dishes with their unique and complex flavor. Whether you're marinating meats, enhancing soups, or baking sweet treats, pimento berries from Cool Runnings Foods in Canada will elevate your cooking to new heights. Explore our range of high-quality spices and discover the magic of pimento berries today.

[scribbling-sage]

Becoming a Jamaican: My 12-Step Programme 

Imagine waking up one day and being a part of one of the most unreal groups of people. Honestly, if I got a dollar for every time I met someone who was fascinated by my country and culture, I would have… well, about ten dollars, but that’s beside the point, my being a borderline hermit isn’t the issue here. What’s of paramount importance is that you are not Jamaican, and you wish to be, so let’s not judge me. Instead, let me help you begin your journey of becoming an authentic Jamaican.

Though, before we begin, let me just add a little disclaimer. First, these instructions that will follow are very powerful and as such must always be used wisely. Second, while I am aware of the fact that there are several types of Jamaicans, this article will only cover the essential criteria for becoming a general Jamaican. If you are interested in learning the necessary steps to become a “Dung ah Town, Up Town, or Kuntri Jamaican,” you’ll need to look out for my upcoming posts.

Now, with that out the way, let’s begin, shall we?

Whether you’re drawn by the promise of endless sunshine and stunning beaches, a rich history and heritage, or simply just the desire to adopt a more relaxed and positive outlook on life, becoming Jamaican offers a chance to infuse your existence with a bit of island magic.

So, without further ado, let’s dive into the heart of what it requires to become a true Jamaica.

1. Mastering the Art of saying “Yah man / Wah gwan”

Whether you’re agreeing, disagreeing, or just acknowledging someone's existence, "yah man” (yaah mahn) is your go-to phrase. Another greeting alternative is “wah gwan” (waah gwahn) used instead of hello.

2. Develop a love for (if you don’t have it already) “Nuff Gravy”

Gravy is what makes or break any dish in Jamaica. So, demanding (begging) for an extra serving of gravy most popularly oxtail or curry gravy is what sets other wanna be Jamaican’s apart form a true Jamaican. Bonus points if it’s spicy and you can handle the heat!

3. Buying KFC on a Friday.

It is widely known outside of Jamaica that the national dish is ackee and saltfish and that our most popular food is jerk chicken and rice and peas. But that my friend is just false. The quickest way to fit into any group of Jamaicans is to always suggest getting KFC when asked what you would like to eat. Side note, make sure to complain about the long lines and slow service when ordering but never and I mean NEVER leave without your food.

4. Saturday is for Soup

Saturdays are reserved for “drinking” soup, no matter how hot the day is. End of story.

5. Tea and Pain/Gas

Every pain felt is…gas pain and gas should be treated with tea “just guh drink likkle tea and yuh wi feel betta.” Bounce point if you are able to master tea slurping (thhhhhhsuuup) sound. Side note drink from anything but a teacup.

6. Never be on Time

And when I say never, I mean never. To be a true Jamaican one must aim to be at least thirty minutes late. If and when asked for a location status, your answer should be one of the two responses regardless of your location “mi deh pon mi way” or “mi soon come”. This doesn't mean something should happen in a few minutes or even an hour. It simply means it will happen eventually, whenever the universe decides the time is right. Please note, no other answer or clarity should be given.

7. Always be in a Hurry

A true Jamaican is always walking or driving fast and is never able to wait for a long period of time as they are always in a hurry to get somewhere. It doesn’t matter if you have no need to be in a hurry. Bonus point if you are cussing while hurrying.

8. Always answer a question with a question

A true Jamaican always answers a question with another question. For example, “Have seen my bag?” “Which bag?” or “Do you want to join us?” “Mi cah come?”

9. Insults

When in need of an insult regardless of who it is, your go-to should always be “guh suck yuh mahdah.” This should be mostly used while in a road rage situation or at the end of an argument you’re losing. However, please ensure that you have a clear escape route before utilizing this.

 

10. Take Nothing Serious.

Here in Jamaica, we take nothing seriously. This is a bit tricky though as we do not like “bad roads” and will do everything in our power to have this fixed including blocking and sometimes destroying “good roads.” However, almost everything else newsworthy is up for humor. 

11. Teeth Hissing

Yes, this is a valid and adequate answer to any question or statement. When in doubt of a suitable response, a well-toned hiss (coupled with a smile or frown) is almost always acceptable.

12. Celebrate Jamaica and Jamaicans

Jamaicans are very proud of who we are and will do anything to rep for our country. During international competitions an ensemble of black, green, and gold attire must be worn while banging pot covers (avoid glass covers, from experience). Bonus points if a pair of Clarks is added.

This takes us to the end of my list. Follow these steps, and you'll be well on your way to becoming a true Jamaican!

Big Up Yuh Self.

Scribbling-Sage

[bostonfly]

...Traditionally served on Christmas morning. But you could make this version any time you want to celebrate. What gives it its distinct taste is cassareep, a sauce made from the cassava root. There’s no substitute, so you’ll want to plan ahead and find some online or at a Caribbean grocer. If you can’t find wiri wiri peppers, Scotch bonnets will work. Whatever you do, don’t forget to serve this braise with thick slices of white bread, roti or rice to sop up that delicious gravy. 

INGREDIENTS

Yield: 6 to 8 servings

1 bunch thyme, stems removed

1 bunch basil, leaves and tender stems

½ bunch parsley, leaves and tender stems

10 to 12 scallions, chopped

1 head garlic, peeled

1 large yellow onion, chopped

3 to 4 wiri wiri peppers or 1 whole Scotch bonnet

4 pounds bone-in stew meat (oxtail, beef chuck, goat or mutton), cut into 3-inch pieces

Kosher salt and black pepper

2 to 3 tablespoons vegetable oil

2 Scotch bonnet or habanero peppers, chopped, plus more to taste

1 large onion, chopped

6 garlic cloves, chopped

1 cup cassareep

¼ (lightly packed) cup brown sugar (dark or light)

1 tablespoon grated fresh ginger

1 tablespoon whole cloves

3 medium cinnamon sticks

Peel from 1 medium orange

4 scallions, cut into 4-inch lengths

1 bay leaf

2 tablespoons cornstarch (optional)

Bread, roti and rice, for serving

PREPARATION

Prepare the green seasoning: Add all ingredients to a food processor. Blend, adding water a few tablespoons at a time, until you get a thick purée. (You’ll have 3 cups. Keep any extra in an airtight container in the refrigerator for up to 2 weeks.)

Season the meat with ¼ cup green seasoning, 2 teaspoons salt and 1 teaspoon pepper. Marinate at room temperature for 1 hour or overnight in the refrigerator.

Heat the oven to 375 degrees. In a large Dutch oven over medium heat, add 2 tablespoons oil and transfer the meat into the pot, leaving behind any excess marinade. Brown the meat in batches. Transfer to a plate.

Add 1 tablespoon oil to the pan, if necessary. Add Scotch bonnets and onion; sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, another 30 seconds.

Add in the cassareep, brown sugar, ginger, cloves, cinnamon sticks, orange peel, scallions and bay leaf. Add back the meat and the juices from the plate, and add water to cover the meat. Let come to a boil over high heat.

Cover the pot, transfer to the oven and cook, covered, for 2 to 2½ hours, until the meat is tender. Skim as much fat as possible from the top.

Remove the meat from the pot, and, once cool enough to handle, strain the liquid through a fine-mesh strainer set in another bowl.

Carefully add the reserved liquid back into the pot and bring to a boil.

If you'd like to quickly thicken the stew, you can add cornstarch and 2 tablespoons water to a cup, and mix well. Add the slurry, if using, to the pot and mix until thick enough to coat the back of a wooden spoon. (You may have to boil a bit longer to let the liquid reduce to this consistency.) Taste and readjust your seasoning with salt and pepper. Add the meat back to the pot. (Alternatively, you can skip the cornstarch and make the soup up to 3 days in advance. Refrigerate until ready to reheat and serve.)

Serve with bread, roti or rice.

[isolctions]

background: your muse regularly brings izidora lunch during her tattooing breaks & they start to bond*.

"Not you got me my big one today...wit' a kola champage an' extra gravy wit' the oxtail, too? I'm already thick as hell, like damn," After spending the last few hours of her day dealing with a rotating surge of demanding clients & intricate tattoos, Izidora was damn near starved by the time they put the take out container in her palms. "You know what, bitch? You actually kinda cool — over here feedin' me good an' shit."

[petermorwood]

More food photography.

The header and this...

... is Oven-Roasted Pumpkin antipasto with Olive Oil, Herbs and Pine Nuts. It’s intended for European Cuisines, and is based on this South Tyrol recipe.

We didn’t have any cherry tomatoes, though next time a can of chopped toms cooked right down then judiciously spooned about seems a good idea; we also added a sprinkle of crushed chillis for extra zing.

These are Baby Turnips in Berry-Pepper Butter, for Food and Cooking of the Middle Kingdoms.

@dduane​ says the plate looks too empty so we’ll have to re-do them with More Turnips.

Until she decided to reshoot with a different bowl and something to drink (a limited edition stout from The Porter House in Dublin) there were actually plenty of turnips.

However somewhere between end-of-shooting with that lot, and “let’s try again”, there seems to have been a certain amount of Eating The Props...

Oh dear. How sad. Never mind. :-D

This is Beef Heart with Red Wine, Onions, Bacon and Garlic, again for European Cuisines, here accompanied by Trofie and Strozzapreti tricolour pasta.

The recipe - dating back to the days of Minitel - is already there, but deserves a better photo.

If finding a heart is difficult or the thought of taking one apart is a bit too forensic, this treatment works just fine with other cheap tough cuts such as shin or oxtail; sear in advance for flavour and colour, then proceed as per the recipe. Long marination and slow cooking is what does the trick.

Here’s Geflügelragout (Roast Chicken Stew) from European Cuisines. Basically it’s a from-the-shop rotisserie chicken in a rich winey lemony sauce which can be made in advance and stored in fridge or freezer. (Make plenty...)

it’s going to be Brightwood Vintner’s Chicken in The Middle Kingdoms, because they really wouldn’t want to miss out on something this good.

DD’s recipe calls for a lemon cut into thick slices and all pips removed. These slices are then fished out afterwards along with the bay leaves.

My preference - I like lemons - is to slice the lemon as thin as possible (again, all pips removed) and at the end, when the bay leaves are gone and everything is pushed through a sieve, that everything will include the thin lemon slices.

Try it either way. Try it both ways.

Accompaniments could be mashed spuds, rice, Spätzli or even udon; in this example it’s Saffron-Pumpkin noodles; these can be made with a machine or by hand, though hand-cutting gives a pleasing irregular “rustic” result.

Some crusty bread to chase the last of the gravy is also a good idea, so none goes to waste. It really is that good.  ;-)

[nctrnm]

#NowPlaying: " Oxtail & Milo" by Extra Gravy

[ohheythatsher]

I want some oxtails ,peas and rice with extra gravy 😩 .... But the spot I usually get them from don't deliver 😑

[caribbeanvibesblog]

ME : GIMME A LARGE OXTAIL WITH RICE AND PEAS PUT EXTRA GRAVY PON DI RICE

JAMAICAN RESTAURANTS : EXTRA GRAVYYY ??????????????????

[naturegoddessdiary]

They say never go back to your hood. But I want to go back to the Bronx, even though I swore I wouldn’t. I want to visit my hood again. I want to go back to where I grew up.

I want to see if that man who used to buy all the little kids ice cream is still out there doing it. I want to see if Hip Hop Harry still visits the kids in the projects and hands out free candy. I want to see the little Black girls with barrettes and beads, and the little Black boys practicing basketball and rap battles. I want to take the 2 train all the way to Brooklyn.

Is Co-Op City still standing? Does AMC still exist? Actually, is Barnes & Noble still there? Does Mister Softee still come around? Are Italian icees still $1, and can you still mix the flavors? Is that lady at the Jamaican restaurant still giving attitude when you ask for extra oxtail gravy—but deep down, she’s the sweetest lady ever, and her food still slaps??

Do y’all still unloose the fire hydrant when it gets hot, block off the street, and let all the little kids play outside? Damn, do y’all still get lite? Play double Dutch and create art with chalk?

That’s exactly what I miss. 🥹

Shoutout to the Boogie Down BX.

[loveoffoodguide]

#Repost @spicehouseatl Oxtails ,Rice and Peas ,cabbage with extra Oxtail gravy 😋😋😋 #oxtails #riceandpeas #cabbage #foodlover😍 #foodies #blackownedrestaurant🍽#atlantaEats🍴 #afoodiesloveoffood #loveoffood #afoodiesguide #blackowned #dinner #soulfood #atlantafood #atlfoodie #blackfoodie #blackfoodblogger #southernliving #supportblackbusinesses✊🏾 #atlinfluencer #Loveoffood #Afoodiesguide #Afoodiesloveoffood #blackownedrestaurant #blackfoodie🖤 (at Spice House Cascade) https://www.instagram.com/p/CNar_WcleKs/?igshid=1ma142d8edz1r