Oxtail Beignets Recipe By Tasty Recipes

BEIGNETS RECIPE BY TASTY

Steps:

• Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
• Add the eggs, milk, melted butter, and sugar, and whisk to combine.
• In a large bowl, whisk together the flour and salt.
• Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
• Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down with your fist, then turn it out onto a lightly floured surface.
• Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
• Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
• Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
• Dust the beignets with powdered sugar and serve warm.
• Enjoy!

OXTAIL AND BUTTER BEANS

Steps:

• Season oxtails with salt and pepper. Set aside.
• In a large pot over medium, heat oil. Add the oxtails in batches, taking care not to crowd the pan, and brown, scraping the bits off the bottom of the pan, about 3 minutes per side. (You want a deep-brown crust to form on the outside.) Drain some of the oil, leaving about 2 tablespoons in the pan, and move oxtails to a plate.
• Add scallions, onions, Worcestershire sauce, curry powder, paprika, pimento seeds and thyme, and sauté for about 5 minutes until the onions are translucent. Add Scotch bonnet peppers, bouillon, tomato and browning paste, and stir for 1 minute. Add garlic and ginger, and sauté for another 30 seconds.
• Add oxtails to the pot, along with enough liquid to completely cover the meat. Bring to a boil and let simmer until tender (depending on the oxtail size and preference), about 2 to 3 hours, stirring occasionally.
• Once oxtails are tender, add butter beans to heat through, about 5 minutes and up to 10 or 15, if you like a more tender bean. Remove the thyme sprigs and Scotch bonnet peppers; remove the pimento seeds as you see them, or if you like. Taste and adjust seasoning, and serve hot with rice and peas, and sweet plantains.

OXTAIL BEIGNETS RECIPE BY TASTY

Steps:

• Prepare the oxtails: In a small bowl, mix together the black pepper, salt, garlic powder, onion powder, ground allspice, and brown sugar.
• Place the oxtails in a large bowl and rub all over with the spice blend. Cover with plastic wrap and marinate in the refrigerator for at least 45 minutes, or overnight.
• After marinating, remove the oxtails from the refrigerator. Set the Instant Pot to high sauté.
• While the Instant Pot is heating, whisk together the soy sauce, Worcestershire sauce, and browning sauce in a small bowl. Massage the sauce mixture into the oxtails until well coated on all sides.
• Heat 1 tablespoon of vegetable oil in the Instant Pot until shimmering, then add the oxtails and brown on all sides, being careful not to burn, about 2 minutes per side. Remove the oxtails from the pot and transfer to a clean bowl.
• Add the remaining tablespoon of vegetable oil to the Instant Pot. When the oil is shimmering, add the garlic, onion, celery, and carrots. Cook until the vegetables are translucent, stirring occasionally, 2-3 minutes. Add the scallions, habanero pepper, allspice berries, bay leaves, thyme, bouillon powder, and ketchup and cook for another 2 minutes, until well combined.
• Return the oxtails to the pot, then pour in the beef broth. Secure the lid of the Instant Pot and seal the vent. Set to pressure cook on high for 62 minutes.
• Once the Instant Pot timer goes off, allow the pressure to naturally release. Remove the lid and transfer the oxtails to a cutting board. Remove the meat from the bones and transfer the meat to a fine-mesh strainer set over a small bowl to catch any remaining liquid. Pour the remaining liquid in the pot, along with the meat drippings, through the strainer into a medium bowl. Chill in the refrigerator for 20-30 minutes, until the fat rises to the surface. Skim off the fat and discard.
• Transfer the skimmed broth to a 2-quart pot. Cook over medium-high heat until reduced by half, 15-20 minutes. Cover to keep warm until ready to serve, then transfer to a small bowl for dipping.
• Make the spice mixture: Add the dried parsley, allspice, paprika, and salt until to a spice grinder and grind into a fine powder, about 10-12 pulses. Transfer to a small bowl.
• Heat the peanut oil in a 4-quart pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
• After the beignet dough has proofed, roll out on a lightly floured surface to about ¼ inch thick. Trim the edges, then cut into about 16 3-inch squares.
• Roll each dough square out into a rectangle. Scoop 1 tablespoon of the oxtail meat onto one side of each rectangle, leaving space around the edges. Fold the other side of the beignet over the meat and press the edges together to seal.
• Working in batches of 3-4, fry the beignets in the hot oil for 2-3 minutes on each side, until light golden brown. Transfer to the wire rack to drain and immediately sprinkle the spice mix on top.
• Place the beignets on a platter, top with the spice mix, and serve with the reduced broth for dipping.
• Enjoy!
• RECIPE BY: Breana Jackson