In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
r more.
Combine water, oxtail, carrots, onion skin, garlic skin
nd discard. Add the Ginger Simple Syrup, lemon juice, and sparkling
ven on high heat. Dust oxtail pieces in flour, shaking off
In pot cook oxtail with only enough water to cover meat at medium heat.
Dice potatoes.
Cut cabbage in quarters and slice thinly.
Dice tomatoes; cut off ends of okra and slice.
When oxtail is almost done, add potatoes, cabbage, tomatoes and cream-style corn.
Season to taste and cook at low heat until oxtail is done.
Whisk together soy sauce, wine, sugar, garlic, ginger, chopped spring onion, star anise, cinnamon, orange zest and 1/2 cup water in a 6-quart pressure cooker. Bring to a boil then add oxtail. Secure lid and bring to high pressure. Reduce heat to stabilise pressure and cook for 30 mins. Release pressure using the quick release method then remove lid.
Transfer oxtail to a serving platter and drizzle with 1/3 cup braising liquid. Sprinkle with finely shredded spring onion.
large pan, add the oxtail and sear over high heat
Soak oxtail in cold water to remove
ver medium-high heat. Add oxtail and cook until browned on
Cook oxtail in crock-pot with 8 cups water; cook for 6 to 8 hours on high or until oxtail falls off bone.
Strain oxtail and debone it carefully, saving broth.
Once deboned, place meat back in broth.
Add tomatoes, garlic salt, black pepper, beef base, salt and catsup; reduce to low.
Day Before:
Wash oxtail and dry.
Brown in hot butter.
Take out; add vegetables, garlic, pepper, salt, thyme and bay leaves. Saute over medium heat; stir until onions are golden.
Add oxtail, beef broth and 2 cups water.
Boil.
Reduce heat and simmer over low heat until oxtail is tender.
Remove from heat; stir in Burgundy.
Cool.
Refrigerate overnight.
Place oxtail in a shallow dish. Combine
Season the oxtail with salt and pepper.
230 degrees C).
Place oxtail in a baking dish and
ven's broiler.
Place oxtail pieces on a baking sheet
ver medium-high heat; brown oxtail, about 3 minutes per side
Cook oxtail in salted boiling water for
Wash and dry oxtail pieces and roll them lightly in flour. Heat oil in a large heavy pot and when it is hot, brown the oxtail pieces.
Add the stock; stir and bring to a boil.
Cover pot with a loose fitting lid; adjust heat to simmer and cook for 2 hours. Add carrots, leeks and onion.
Cover and simmer for 1 hour more.
its.
Measure in your simple syrup. I like about 1
e substituted).
Fry the oxtail pieces and the vegetables in