Ingredients:
- Oxtail
- Oxtail seasoning
- All purpose seasoning
- 2 Spring onions
- 1 medium onion, diced
- Dried thyme
- Browning
- Scotch bonnet pepper
- Beef broth
- Tin of butterbeans
- Ketchup
- Ginger, diced
Instructions:
1. Wash the oxtail in water with vinegar and lime juice. Drain away all the water, getting the meat as dry as possible.
2. Season the oxtail with salt, oxtail/all-purpose seasoning, garlic, ginger, browning and scotch bonnet pepper. Mix the ingredients until the oxtail is completely coated with seasoning. If you like, leave to marinate for at least an hour.
3. Add the cooking oil and the brown sugar to a pressure cooker pot on high heat.
4. Make the oil hot and the sugar melt, then add the oxtail. Sear the meat so that all sides are brown.
5. Add 2 ½ cups of water to the pressure cooker, close with the pressure cooker lid and cook at high pressure for 30-35 minutes.
6. Make sure the pressure cooker cool off, then carefully remove the lid. Check that the meat is soft and falling off of the bone.
7. Put to continue cooking on medium-high heat. Add the onion, thyme, scallion, tomato, bell pepper, butterbean, ketchup and Maggi stock cube.
8. Cover the pot with a normal pot cover and let it cook for another 30 minutes.
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🧀 MAC & CHEESE 🧀
1. ADD WATER. Get a pot with pasta/macaroni and water until it’s covered. Add some salt to the water. You can rub butter around the inside of the pot if you’re scared of it overflowing onto the cooker.
2. EMPTY WATER. When it’s soft and able to eat one with no resistance empty the water, do make sure to keep some of that water in a cup.
3. SEASONINGS. Add all purpose seasoning and make sure everything has seasoning in it. Then add a full coconut milk. Add more if you want it more creamy and cheesy when you add it. Add thyme. Add honey. Then stir well.
4. CHEESES. I use mature cheddar, mild, mozzarella. And for the finish red leicester. Make sure to buy in blocks as grated has too much corn flour. Once you grate all the cheeses except red leicester, stir well.
5. LAYERING. Pour out half of the mixture into a tray and on top add cheese of your choice. I prefer mozzarella. Then add the rest and layer with red leicester on top. Add thyme.
6. BAKE THEN VOILA. Add to oven. Cook for 20-25 minutes. I’m sure everything will look like perfection. Well done. You’ve got your mac and cheese.
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