Sunday, 27 October 2013

Recipe - Oxtail Stew

Certain evenings turn out as no one expects them to. This evening was supposed to be a relaxed, harmonious one followed by a still sedate appearance at a party and bed. It ended up being a reminder of how my university days (ha! What larks!) were littered with interactions with boys who don't really know how to talk to girls who they're not trying to kiss. It also served as a reminder that shit clubs playing Pitbull continue to exist. Still, I had fun. Wait, did I? I think I did. But the next day I felt a lot like I'd let myself down and felt sort of anti-respected. I know that's not a word but I'm using it to mean the feeling of grossness when you remember things being said to you that you don't like to hear mixed with the feeling of 'why would they treat me like that if I wasn't somehow inviting it?' I recognise this feeling to be primarily due to hangover now. But also, no one deserves to be treated to rude, sexist comments and certainly, there is no such thing as 'inviting' lewdness which you're forced to listen to and shamefully don't react to because it would 'spoil the vibe'. This unfortunate evening started with oxtail with the Explorer and I wish that's where it had ended.
Oxtail stew
600g oxtail
2 onions, chopped
4 cloves, chopped
1 scotch bonnet chilli, chopped
Thumb sized piece of ginger, peeled and chopped
2 sprigs thyme
1 bay leaf
Half teaspoon ground allspice
1 dessert spoon tomato puree
Enough chicken stock to just cover

Brown the oxtail on a high heat. Remove and reserve.
Turn the heat to medium then brown the onion, garlic, chilli and ginger.
Add the thyme, bay and allspice
Return the oxtail to the pan.
Add the tomato puree and stock and on a low heat, simmer for 3 hours.

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