Use 1 1/4 tsp Jamaican Jerk Seasoning if you want
Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.
Prepare the Sicilian Style Pizza Dough. Prepare the Pizza
f there is any. Wash oxtails in cold water/vinegar solution
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
Sprinkle oxtails evenly with seasoned salt, black pepper and ground thyme and garlic.
Stir meat in seasonings.
Add tomatoes, scallion and chopped onions.
Splash sherry on meat.
Brown stovetop for 30 minutes.
Place in crock pot slow cooker
Slow cook on high 4 hours.
Serve over rice.
Season the oxtails with salt and pepper.Add
Clean oxtails, trim away any excess fat,
ups).
Trim oxtails and pat dry. Season oxtails with salt and
Season oxtails with salt and pepper.
Heat a 6 quart stove top covered casserole and add the oil and garlic.
Saute for just a moment and add one third of the meat.
Brown well on both sides and remove.
Brown next third and then last third.
Drain fat from the pot and return all the meat, along with all the other ingredients.
Cover and simmer until very tender, about 2 1/2 hours.
You may need to add a bit of water now and then if the mixture dries out.
I add a can of chopped tomatoes at the end.
Place the oxtails, onion, garlic, cilantro sprigs, cinnamon
easoning.
To prepare the oxtails: Preheat the oven to 325
Season the oxtails with salt and pepper. Put
n high heat.
Season oxtails with salt and pepper.
In a large mixing bowl pour flour; add salt and pepper to taste.
Batter oxtails.
In a large skillet, heat vegetable oil. Brown oxtails.
Place in baking dish with 2 to 3 cups of water. Add salt and pepper in water to your taste.
Quarter onion.
Add to oxtails.
Bake at 350\u00b0 for 1 hour.
Quarter potatoes; add to oxtails.
Cook 1 hour more until oxtails are good and tender.
trainer, reserving broth, and remove oxtails from solids. Return oxtail and
kim off fat.
(Note: Recipe can be prepared to this
Heat oil in a large skillet. Brown oxtails on all sides. Remove oxtails to a plate and add carrots and onions to the skillet; cook 10 minutes until soft. Add paprika, salt, saffron and pepper; stir well.
Place 1/4 of vegetables in a 4-quart crockpot. Add oxtails in a single layer. Repeat layers and continue until vegetables and oxtails are all used up. Add any juices left in the plate plus the 1/4 cup water.
Cover and cook on LO heat for 8-9 hours.
In a bowl, cover the oxtails with cold water. Let stand
Brown oxtails in butter.
Add water, salt, pepper, bay leaf and cloves and cook slowly until meat is tender, about 2 1/2 hours, then add bouillon.
Combine carrots, celery and onions. Blend together when finely diced.
Add to soup together with tomatoes and tomato paste.
Cook about 20 minutes.
Do not boil. Brown flour and slowly stir into soup.
Stir constantly.
Cut lemons into small pieces.
Do not peel.
Add diced eggs, lemons and wine to soup.
Let set for 10 minutes and serve.
Serves 8.