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Goan Meatloaf Recipe

10 Feb

Goan meatloaf  tastes just like the canned corn beef. I started to search for the recipe after my youngest son kept asking me for ham sandwiches for school lunch. I was trying to avoid buying ham till I caved in. But it reminded me of my mama’s meatloaf and I started to search for the recipe. I have only one goan cook book that my brother had given me when I got married. It has been well used and in tatters but the recipe was not there. I asked my mother and she could not remember the recipe, said she would call her friend who had initially gave it to her.  My only google search had me confused as the recipes listed as goan were nothing close to the actual recipe. But I truly give kudos to the human brain and God’s creation. As a computer engineer myself there is no supercomputer that can still replicate the sense of taste and the retrieval of historic data from our brains as fast as the human mind does.

goan-meatloaf-recipe-meatballs-snacks-ideas.

My mother is my only surviving parent and I want to get as much knowledge as possible from her. She will be 80 on March 15th. My mama was one of the few working mom’s in the early 1960’s. She was the principal of a public elementary school. She was very dedicated to her cause of education and work. She was educated in the Portuguese language but taught at an English medium school. I remember she spent her summers mastering the English language by taking classes. She was strict, organized and methodical and had high expectations for us 3 kids.

mama-and-ti-mena

 

goan-meatloaf-recipe-ingredients-pink-curing-salt

Serving Size: 6-8

Ingredients:

1 lbs ground beef

1/4 lbs of ground pork with some fat

1 tbsp + 1 tsp of pink curing salt

1/2 tsp of coarse black pepper

1/2 tsp of nutmeg powder

2 white bread slices quickly soaked in water and set aside

1 whole egg

Directions:

Heat oven to 350F.

Squeeze the extra liquid out from the soaked bread slices and mix it along with the rest of the ingredients thoroughly with clean hand.

Spray bread pan with some oil and pack the meat mixtures into the pan nice and evenly.

Bake for approx 1.15 hrs till internal temperature is approx 160F.

Drain all the liquid and fat.

Cover and chill in the refrigerator overnight or enjoy it warm out of the oven.

Use leftovers to make meatloaf sandwiches. Blend softened butter and meatloaf to a smooth paste and use it to make Hors d’oeuvre.

Pressure Cooker: Pressure cook for 45 minutes cover the container with aluminium foil.

goan-meatloaf-sandwiches-recipe-paste-with-butter

You can also check out my video to have an idea as to how simple and easy the recipe is.

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Goan Guisado de Galinha – Chicken Stew Recipe

8 Jul

Guisado in portuguese means “stew”. This recipe is credited to the portuguese influence on Goan heritage. It is more of a chicken curry than a stew. My mom makes it often at our home. Since my dad loved potatoes, she always added some. In my recipe there is a little added heat from fresh green chilli as my mom says that it adds a nice fresh flavor to the curry. If you feel it has too much heat then substitute the red and green chilli with paprika.

chicken-guisada-guisado-recipe-pollo-goan-portuguese

I may be wrong but based on my online search, in Portugal polvo(octopus) guisado is more popular than galhina(chicken). Also I found out that guisado is a very popular dish in south america with variations from each country.

Serving Size: 4-6

Ingredients:

2 lbs of chicken (thighs, drumsticks with or without bones)

1 small onion chopped

1 small tomato chopped

5-6 garlic clove chopped

1″ ginger chopped

1/2 tsp turmeric powder

1/4 tsp red chilli powder

1 green chilli halved (optional)

1/4 tsp black pepper powder

1 dime sized tamarind

1/2 tsp whole cumin seeds

2 potatoes cleaned and quartered

1 cup of water

salt to taste

chicken-guisado-guisada-recipe-goan-imports-ingredients

Directions:

Clean, wash and apply salt, ginger and garlic to the chicken pieces and keep aside for 10-15 minutes.

Add the tamarind ball to the cup of water and let soak.

Heat oil in a pot add onions and saute till soft. Next add the green chilli, cumin, red chilli powder, turmeric and tomato and saute till the tomato softens.

Next add the chicken and saute for 4-5 minutes till well coated with the spices.

To this add tamarind water, cut potatoes and season with salt. Cover and cook on medium heat for 30-35 minutes. Check in between and stir.

Garnish with cilantro and serve with rice or bread.

chicken-guisado-guisada-recipe-portuguese-mexican-colombian-pork-beef

Arroz Con Pollo Recipe – Indian Spices Inspired

27 May

Arroz which means rice in portuguese is a staple in Goa but the confusing fact is that when a Goan says they made arroz it means they made pulao. I had arroz con pollo only a couple of times but each one had a variation and as a home cook I wanted to make a recipe based on my taste. I do know that the Peruvian version uses cilantro and not all south american countries have the same recipe. Though the argument is that it first originated in Spain. To an Indian it’s more like a biryani pulao recipe. I have found that my kids enjoy my food experiment. Every time I come with something new they get excited and willing be my taste testers, while my husband on the other hand is more cautious and has a refined tongue not everything is a hit 😉

arroz-con-pollo-chicken-briyani-pressure-cooker-spain-corriander-cilantro-rice-recipe

Goan’s make arroz de camarao (shrimp/prawns),  arroz de verdura(vegetables) or Clam Pulao (arroz de mexilhão). The basic ingredients for making Pulao/Arroz is turmeric, cloves, cinnamon, onions, tomatoes, chicken or vegetable bouillon, bay leaf is optional. My recipe of arroz con pollo had a strong flavor of ginger, garlic, mint and cilantro. You can also use the same spice recipe to make a very aromatic curry for chicken, fish or meats.

arroz-con-pollo-chicken-briyani-recipe-ingredients-rice-pulao-pilaf-coriander-green-curry

Serving Size: 8-10

Ingredients:

2-3 lbs of chicken thighs/ drumsticks

3 cups basmati rice

4 cups water or stock

2-3 chicken bouillon (according to preference)

4 tbsp of lemon or lime juice

salt to taste

Grind into paste

1 medium onion

1 medium tomato

5-7 cloves of garlic

1″ ginger

1 bunch of cilantro

8-12 leaves of mint

Dry Whole Spices

3″ cinnamon stick

8 whole cardamom

8 whole cloves

2 bay leaves

2  whole star anise

Directions:

Wash the chicken, apply salt and lemon juice and keep aside. Grind the wet ingredients and apply to the chicken. Let marinate for at least 30 minutes.

Next heat oil add whole spices and till the oil is aromatic about 2-3 minutes while watching carefully on medium heat. Next add the marinated meat and saute for a couple of minutes. Check for seasoning. Cover and cook on medium heat for 25 minutes. Check occasionally.

In most cases there should be a gravy about 1.5 to 2 cups approx. Now add the washed rice, water or stock and season the liquid with bouillon. Bring it to a boil, cover and cook on medium low heat for 15 minutes. Turn of heat and let stand for another 20 minutes.

Open the cover and fluff the rice with a fork.

arroz-con-pollo-chicken-briyani-peruvian-cubano-receta-recipe

Variations:

You can use any meat of choice, shrimps or if you want to make a vegetarian version use soya nuggets

Check my website www.goanimports.com for all your Indian spices, dals and preserves needs in the US. FREE Shipping on $100.

Goan Beef Roast Recipe – Assado de Carne

13 May

Assado de carne or Beef Roast is a very popular everyday dish in Goa. In Portuguese assado is roast, carne is beef and vaca is cow. As kids we often took roast beef sandwiches to school. It was thin slices of beef with bread and butter. In Goa butter is a more popular spread, as mayo goes bad since the weather is very hot and proper food safety are not very well practised. Each family in Goa has their own variations in making assado/roast but mostly will included vinegar, ginger, garlic, cloves, cinnamon, green chilli and black-pepper.

roast-beef-goan-marinade-recipe

My mum usually marinates the meat for a couple of days with the ground paste and then slowly braises the meat in a pot even though it is called a roast (not every household in Goa has an oven). The meat would be cooked for an hour or more depending on the size of the roast. She also uses the same recipe for pig roast.  If you have access to a pressure cooker then you can cut short the time by cooking it for 7-9 whistles.  If there was leftover roast them my mom would make beef chilli fry, almondegaes (shallow fried ground beef pattie), beef chops or croquettes (click on each highlighted words to check the recipe). The Goan roast beef has a nice thick gravy that is then poured over the sliced beef. For parties you can sever sliced beef with some french fries or roasted potatoes for decorations. On my last trip to Goa I was surprised to see these sandwich being sold at the cafes as most everyone makes them at home.

roast-beef-goan-recipe-easy-spices-slow-cooker-crockpot-leftovers

Serving Size: 8-10

Ingredients:

3 lbs of beef

1″ ginger

1.5 bulb of garlic cleaned

1 green chilli  (i deveined mine)

1-2 sticks of cinnamon

1/2 tsp cloves

1/2 tsp black pepper

3 tbsp of vinegar

1/2 tsp of sugar

salt to taste

1 medium onion chopped

4 cloves of garlic chopped

1/2″ chopped ginger

roast-beef-goan-ingredients-recipe

Directions:

Grind all the dry ingredients along with vinegar to a smooth paste. Apply to the meat and let marinate for 1-2 days in the refrigerator.

In a heated pot saute the chopped onion, garlic and ginger. Till soft and fragrant.

Next add the marinated beef and cook on each side for 1.5 hour on a medium heat by rotating each side after 10 minutes and checking on the seasoning. If required add 1/2 cup of water halfway through and keep cooking the meat. Till soft and fully cooked.

Slice and serve with some roasted potatoes or fries.

roast-beef-sandwich-goan-recipe-pot-masala-chilli-fry-video

Beef Croquettes Recipe – Shallow Fried and Baked

15 Apr

I should have done this recipe way back but knowing that it does take extra effort I kept pushing it off till this week. So here is my mother’s recipe. I also experimented by baking some of the croquettes which were equally firm and held their shape. Beef croquettes definitely has a Portuguese origin and is somewhat close to the Dutch and Japanese.

        Shallow-fried Beef Croquettes

beef-croquettes-goan-dutch-recipe-shallow-fried-make

There are many variation in cooking the ground beef and how the croquettes are cooked. Some recipes  use Goan smoked sausages, recheado masala or the popular meat dry spices called Jeerem-Meerem for cooking the ground meat. Some use bread crumbs or cream of wheat/rava. And finally they are either shallow-fried or deep-fried. The reason I shallow-fried is my mom makes it that way. For extra flavor she adds more sautéed onions with a dash of sugar and fresh chopped cilantro/coriander to the ground meat mix, before she shapes them into cylindrical croquettes rolls. If you have leftover cooked beef like a roast you can use it.

Baked Beef Croquettes

beef-croquettes-goan-dutch-baked-recipe

Beef croquettes are very popular in a catholic household in Goa as a snack or h’orderve for parties, weddings and celebrations along with Coriander chutney sandwiches, Forminhas and Beef patties, Rissois de camaraoclick on each to go to the respective recipes.

Popular Goan Party Snacks

pictures-of-popular-goan-party-snacks-finger-food-recipe-ideas

4 Step in making croquettes

Cook the ground meat.

Grind the cook meat and add extra sautéed onions, egg, fresh cilantro and 3 slices of bread and let refrigerate for 30 -60 minutes.

Roll them in cylindrical croquettes and coat them in cream of wheat.

Shallow or deep fry the croquettes.

beef-croquettes-goan-dutch-recipe-ingredients

Serving Size: 16 croquettes

Ingredients:

1 lbs of ground lean meat ( 94% to 6%)

1 medium onion diced very finely

2 tbsp of recheado masala/goan jeerem-meerem (click for recipe)

1 tsp of vinegar

1 tsp of sugar

4 cloves minced garlic

1/2″ ginger minced

1 cup cream of wheat for coating/ finely ground bread crumbs

1 egg

3 sliced of bread crumbled

8-10 sprigs of finely chopped fresh cilantro/ coriander

oil for shallow frying

Salt to taste

Directions:

Cooking  the ground beef/ mince/ keema

Heat oil in a pan and saute half the amount of onions, ginger, garlic till soft and fragrant. Next add the recheado masala/ jeerem-meerem, vinegar and saute for 30-60 seconds.

Add the meat and mix very well, season with salt and half the amount of sugar. Cover and cook for 15 minutes on medium heat. Keep checking occasionally and stir as not to stick or burn.

Let cool completely or overnight.

Making the Croquettes

Saute the remaining onion till soft. Take off heat and add the remaining sugar, season with salt and fine chopped cilantro/ coriander. Let cool.

In a food processor/ meat grinder add the cooled meat, egg and crumbled bread slices and pulse a couple of times till all is mixed well.

Take out the mixture from the food processor and mix the cooled sautéed onion mixture. The texture and consistency have to be similar to a cookie dough to be able to shape the croquettes. Refrigerate it for 30 -60 minutes.

Divided the meat mixture into equal portions about 16 portions, roll them as ball and then press them down to form in cylindrical shape. Coat them in cream of wheat or finely ground bread crumbs and shallow fry on each side for about 5-7 minutes on medium heat.

beef-croquettes-goan-dutch-recipe-deep-fried-easy

For baking:

Heat oven to 400F. Line a cookie sheet tray with parchment paper, spray oil, then line the croquettes and spray the croquettes on top with oil. Bake for 20-25 minutes turn the croquettes halfway through the baking process to be baked evenly.

Tip: Make the croquettes ahead of time and freeze it. You can reheat them in the oven for 15 minutes at 375F.

Smoked Paprika Grilled Chicken

15 Jan

The benefit of running my blog motivates me to experiment in my kitchen and create recipes that sometimes are a hit and some a miss. This recipe is what I put together when I was trying to make the Mc Donald’s Southwestern Chicken salad and wanted to create the same smoky grilled chicken they serve with their salad.

 smoked-paprika-grilled-chicken-recipe-wraps-southwest

Since then I have used the smoked paprika grilled chicken in salads, tostada’s, quesadillas, lettuce wraps with chipotle dressing and  yesterday I made a chicken sandwich for lunch with lettuce, tomatoes, avocado and a creamy cilantro dressing for my husband. Sharing with you this recipe that is a favorite in my home. I love to marinate the meat overnight and make freezer bags of the marinated chicken for days I want a lighter meal.

smoked-paprika-grilled-chicken-lettuce-wraps-recipes

Serving Size: 4

Ingredients:

smoked-paprika-grilled-chicken-ingredients-southwestern

1.5- 2 lbs of chicken breast fillet thinly

1 tbsp of smoked paprika

3/4 tsp of cumin powder

1/2 tsp of onion powder

1 tbsp of garlic powder

2-3 tsp of sriracha sauce based on your spice level

1.5 tsp of lemon/lime juice

salt to taste

Directions:

Wash the meat and dry with paper towel.

Mix the remaining ingredients together and let the meat marinate at-least for 30 minutes. I prefer overnight.

Grill or shallow fry the chicken in a pan for 3-4 minutes on each side till well browned.

Let it rest for a couple of minutes and it is ready to eat.

Visit us at www.goanimports.com for all your Indian, Goan Spices, Dals and Pickles. Only in US!

smoked-paprika-grilled-chicken-southwest-recipe

Pork Empadinhas

11 Dec

Goan Pork Empadinhas is not to be mistaken with empanadas that are popular in Mexican and South American restaurant. They are made with flour, are sweet and are shaped as mini pies. I have only eaten them twice when I was really young. And now I know why…..they take a lot of egg yolks and time 🙂 My aunt who lived with us would make all the Portuguese specialties in our family since they were time-consuming and needed attention to details.

pork-empadinhas-baked-recipe-empanadas-flour-dough-basic

The Goan Pork Empadinhas does have a Portuguese influence. Traditionally empadinhas are made with pork but if you want to make it vegetarian you can use mushroom and follow the same recipe to cook it as below. Do note, the stuffing has to be dry so drain out all the liquid. If you do visit Goa you may not find it on regular restaurant menu’s but ask a Goan born during the Portuguese regime in Goa like my mum’s generation they know about the Empadinhas, Bacalhau (cod fish), Sardinhas à PortuguesaBeef Roulade, Assado de Leitão(Roasted Piglet) and a few more.

pork-empadinhas-baked-recipe-portuguese-empanadas-chicken-and-dough

This recipe is a 3 step Process.

  1.  Cooking the pork meat.

2.   Making the sweet dough and shaping them in a muffin pan

3.  Baking the mini Pork Pies at 350F for 18-20 minutes.

I made 12 empadinhas and used the remaining dough and meat to make a Pot of Gold ( as I call it).

pork-empadinhas-baked-recipe-vegetarian-empanadas-with-mushrooms

Serving Size: 12 mini pies + 1

Ingredients:

Cooking the pork meat

1.5 lbs of pork meat diced into small cubes

3 medium onions chopped

8 cloves garlic

1.5″ ginger

8 whole cloves

8 whole peppercorns

1.5″ cinnamon stick

1 green chili

1 red chili

1 dime sized tamarind ball

1/2 tsp of turmeric

1 tsp of vinegar

1 tsp of sugar

1/4 cup water

salt to taste

pork-empadinhas-baked-recipe-ingredients-empanadas

Directions:

Wash and cut the meat into tiny cubes.

Grind the garlic, ginger, cloves, cinnamon, tamarind, peppercorns, green & red chili and vinegar to a paste.

Apply salt and ground paste to the cut meat. Keep aside.

In a pot heat oil and saute the onions till soften. Next add the turmeric and saute for a minute.

Add the cut meat, sugar, water season with more salt if needed and saute well till all mixes and cover and cook on medium low heat while checking for 15 -20 minutes. Till the meat is cooked well.

Let cool completely. You can also make this the night before.

Making the sweet dough:

1 3/4 cup all-purpose flour

1/4 cup cream of wheat

9 egg yolks

2 tbsp – 3 tbsp of cold milk

6 tbsp of fine sugar

2 tbsp of melted butter

1/2 tsp of baking powder

1 egg yolk + 1 tbsp of water beaten together to brush the tops (optional)

1/8 tsp of salt

Directions:

Mix the flour, cream of wheat, baking powder, sugar and salt well.

Next add the melted butter and mix it well into the dry ingredients.

Beat the yolks together and pour in and mix to form a dough if the dough id too dry add some few tablespoon of cold milk to form a nice dough.

Cover and let rest in the refrigerator for 15 minutes.

Spray or brush the muffin pan with oil.

Divide the dough into 12 equal part and roll out each part to have the muffin pan covered at the base and the top. For this I used a 4 1/4 inch round for the bottom and 2 3/4 inch round for the top as per my muffin pan.

Fill each with the pork filling.

Cover  each pie with the 2 3/4 inch crust and give them all a yolk wash on top.

Bake in the oven at 350F for 18-20 minutes till all have a nice golden brown crust.

pork-empadinhas-baked-recipe-empanadas-de-carne-goan

Visit us at www.goanimports.com for Goan and Indian Spices, Dals & Pickles only in the US.

Sticky Chicken 65

13 Nov

I came across a Chicken 65 Recipe online sometime last week. It brought back great memories from my college days. About that time it was just starting to surface on restaurant menu’s and parties and getting to be a popular appetizer. But it is always the first time when you like something that is the impression you remember. I have tried it a couple of times after I came to the US but there was always something amiss. It either was dry, lacked seasoning or sweetness. When I started to search for the recipe I was surprised to find that it was a popular street food in south Indian. My understanding for the longest time was an Indo-Chinese recipe. A cross between tandoori and chicken manchurian.

 chicken-65-indian-food-recipe-sanjeev-kapoor

The fried red chicken pieces is very distinctive of chicken 65. I do not recall ever making this recipe. Mind you, I started my cooking adventures at an early age of 9.  My first recipe being mixed vegetable soup and then experimenting with beef, prawns/shrimp and chicken and other types of soups. For a couple of years my Christmas gifts were cook books. Stuffed tomatoes, meat pies made with Maggie noodle as a base, Indo-Chinese recipes and desserts followed. I was fortunate to have a very supporting family who enjoyed my home cooked foods, specially my dad and brother.

chicken-65-indian-hyderbadi-wet-gravy-recipe

For any recipe that I cannot remember too well I tend to go by my memory of taste, texture and smell. Trying to search for the recipe for Chicken65 I could not find anyone that struck a chord. Going with my gut and the number of recipes I saw online this is my version knowing that I may be called out on the ingredients. The wise-nut that I am, I decide to appropriately name it as Sticky Chicken 65. These deep-fried puppies get tossed in a light sweet and sour gravy. They are served dry or wet but I like them wet. I have also replaced the artificial red food color with natural vegetable color (paprika and turmeric). My recipe also has no eggs and white flour. To soften and keep the meat moist the meat was marinated in plain yogurt.

chicken-65-indian-hyderbadi-wet-gravy-recipe-ingredients

Serving Size: 4-6

Ingredients:

Marinade

1 lbs of boneless chicken meat diced in 1″ cubes

1/4 tsp pepper powder

1/8 tsp turmeric powder

1/2 tsp of cumin powder

1 tbsp ginger-garlic paste

2 tbsp plain yogurt

1 tbsp of paprika

Salt to taste

Batter:

4 tbsp of cornflour

1 sprig of curry leaves

Sticky Sauce

1/3 cup of diced bell-pepper

1 tbsp of ginger-garlic paste

3-4 tbsp of ketchup

1/4 tsp of cornflour

1/3 cup water

salt to taste

Directions:

Wash the chicken, cut in 1 inch cubes. Apply ginger-garlic paste,pepper,turmeric, paprika, yogurt and salt. Marinate overnight if possible or 1-2 hours least.

Mix the cornflour to coat the pieces of meat. Heat oil in a pan and deep fry the piece for 4-5 minutes till done. Drain on paper towel. Once done quickly fry the curry leaves and toss them with the deep-fried chicken pieces.

You can serve it dry or for a sticky coating follow the below steps.

Next heat another pan, saute the bell-pepper about a minute.

Next add the ginger-garlic paste and saute for 30 seconds.

Then add the ketchup, cornflour, water and saute till the gravy thickens.

Finally toss in the fried chicken pieces and enjoy it hot.

chicken-65-indian-andhra-style-sanjeev-kapoor-recipe

Easy Oven Baked Barbecue Ribs

2 Oct

Making ribs can either be easy or intimidating and I was latter. All the baking, basting and pasting just seemed too confusing to me 🙂 till I saw a snippet of easy oven baked ribs on Disney Jr when my kids were watching TV. Everyone has a preference of the type of ribs they like. Some like it dry (Memphis Style Ribs), sauced, sweet, savory or spicy. My husband and me enjoy dry savory ribs and my sons like sauced sweet ribs.

oven-baked-spare-short-ribs-pork-beef-easy-in-foil-recipe

                                      Oven Baked Sauced Ribs

Making the dry rub was easy and me the impatient person that I am did not want to bake them at 225F but at 350F. My Goan infused dry spice rub made me very anxious and edgy till the ribs were done and I had my first taste. I added cloves, chile and cinnamon powder which are a common ingredients for most of Goan Meat cooking recipes.

Ribs Dry Rub Recipe

Serving Size: 8 -10 lbs of ribs

Ingredients:

1/4 cup cumin powder

1/4 cup onion powder

1/4 cup garlic powder

2 tbsp or 1/2 cup brown sugar

2 tbsp of ancho or chipotle

2 tbsp of sea salt

1 tbsp of pepper powder

2 tbsp of chili powder or cayenne pepper

1/2 tsp of cloves (optional)

1 tbsp of cinnamon powder (optional)

Direction:

Mix all the powders together and store in an air-tight container.

oven-baked-spare-short-ribs-pork-beef-dry-rub-recipe-spicy

Researching online I figured 8 steps to follow for making my Easy Oven baked Ribs.

  1. Marinate ribs in liquid smoke overnight or at least 2 hours
  2. Dry with paper towel.
  3. Heat oven to 350F
  4. Apply the dry rub and massage on both sides.
  5. Wrap the ribs in layers of  heavy-duty aluminum foil.
  6. Bake for 2 hrs.
  7. Let it rest for 1 hour
  8. Apply sauce of choice and broil on high for 7 minutes(keep a close eye as it can get easily burnt unattended).

oven-baked-spare-short-ribs-pork-beef-boneless-korean-barbecue-recipe

Serving Size: 4-6

Ingredients:

4-5 lbs of spare or short ribs.

1/2 part of above dry rub

6 tbsp of Mesquite liquid smoke

8 cups of water

2 tbsp of sea salt

oven-baked-spare-short-ribs-pork-beef-easy-ingredients

Directions:

Wash and clean the ribs. Carefully take the sliverskin under the ribs (helps to season the back of the ribs better). In a large bowl soak the ribs overnight or at least 2hrs minimum with liquid smoke, salt and water.

Heat over to 350F

Dry the ribs with a paper towel, rub them with dry spice mix on both sides.

Place them in 3 to 4 heavy-duty aluminium foil wrapper and seal the ribs well.

Place then in the oven and baked for 2hrs till done.

Let the ribs rest for about 1 hour without opening the foil.

Baste it with barbecue sauce of choice( I used the Texas Style Spicy Smoky Mesquite Sauce) and broil it on high about 7-8 minutes so it does not burn.

oven-baked-spare-short-ribs-pork-beef-food-network-350-recipes

Enjoy with a nice side of Steamed Garlic Soy Green Beans.

Please share your recipes or tips on making ribs in the comment section. I would love to hear from you since I am still a novice at this 🙂

Oxtail Curry Recipe

18 Sep

I have only eaten oxtail 3 times in the past 10 plus years. That is quite out of whack ratio to say the least. One thing for sure if cooked right  it makes for a fall of the bone recipe. I wanted for a while to make oxtail but since my mum had never made it I was not to sure about the spices to use until 3 weeks ago I made my Goan Jeerem-Meeram dry spice mix to cook my Chicken Meatballs Recipe and a blogger friend asked me about how many ways the Jeerem-Meerem spice mix could be used. That is when my tubelight came on( Indian slang forbrain wave or finally got it“) and  decided to use it to make my Oxtail Curry. Goan’s use this spice mix a lot by tweaking the basic mix for meats and fish. Oxtail is very popular in many countries including the US and Mexico.

oxtail-ard-mas-goan-indian-jamaican-caribbean-stew-curry-braised-slow-cooker-recipe

Since the oxtail has a lot of fat I wanted to cook in its own fat. For this I just marinated the meat with the spice mix along with fresh ginger, garlic, vinegar, tomatoes and onions before I cooked it in the pressure cooker. Pressure cooker are the “NEW IT” in American kitchens. This recipe can be used for making Oxtail in the crock-pot, slow cooker or dutch oven.

oxtail-ard-mas-goan-indian-jamaican-caribbean-stew-curry-jamaican-braised-recipe

If you are a Goan looking for Ard Mas(Bone Meat) Recipe you can use pork meat and follow the same recipe.

Serving Size: 6-8

Ingredients:

8 lbs of Oxtail

2 tbsp of jeerem meerem spice mix

1.5″ of grated ginger

8 cloves of grated garlic

2 tsp vinegar

1/4 tsp of sugar

3 ripe tomatoes chopped

2 medium onions chopped

1.5 cup water

salt to taste

oxtail-ard-mas-goan-indian-jamaican-caribbean-stew-curry-ingredients-recipe

Directions:

Wash the meat, trim the excess fat.

Apply all the above ingredients and let marinate for 2-4 hrs or more before adding water into the pressure cooker and cooking it for 7 whistles about 45 minutes.

Let cool and the pressure be released before opening the cooker.

Slowly skim off all the visible fat before serving.

oxtail-ard-mas-goan-indian-jamaican-caribbean-stew-curry-chinese-korean-recipe

Serve with white rice, or soak the mouth-watering gravy with some hot bread. You can add boiled potatoes or serve it with country potatoes on the side.

Time Required for different Cooking Methods of Oxtail:

Crockpot: 2-3 hours by adding  2-3 cups of water

Dutch Oven: 350F for 3-4 Hrs

Slow Cooker: 8 Hrs or overnight on low setting OR 3-4 Hrs on high

Stove Top: 2-3 Hrs covered on medium heat add 2-3 cups water

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