 |
Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 10 |
|
This dish, well soup has always been one of my favorite recipes or dish my mother made. It is comfort food but can be made less greasy (the oxtail with the right patience). ****For a weakening economy just substitute the oxtail for cubed beef. Read more . Tastes just as good at a fraction of the price. Ingredients:
1 1/2 lb of oxtail- beef not veal |
4 1/2 cups of water |
5 cilantro sprigs-chopped up finely |
5 garlics minced |
10 culantro springs-5 chopped up finely and 5 other left as is but cleaned |
2 small tomatoes -chopped up finely |
1 onion diced |
2 plaintains (do last) grated into balls |
3 carrots diced |
1 fresh yuca cut into squares |
1 potato diced (put in ice water and aside for later) |
1/2 pound fresh okra-cleaned and sliced |
1 tablespoon of cumin |
a dash of black pepper |
3 tablespoons of salt |
1 fresh green pepper sliced |
1 small swiss chard cut length-wise |
Directions:
1. Marinate the Oxtail first. Rinse in cold water, if desired cut off excess fat. Place in Pressure cooker with the following: Oxtail, tomatoes, salt, onion, garlic, cumin, culantro sprigs, and the pepper -green. Mix well to surround the oxtail by all the flavors. Turn on the flame up to medium/high. Place the 4 1/2 cups of water into the pot and mix a bit. Grease the rubber ring of the pressure cooker with a bit of olive oil and close the pressure cooker.
2. Cook on medium-high flame for about 1 hour and 20 minutes. Make sure the lid is on properly.
3. Once the time is right open the pot and try to remove some of the grease in the broth with slotted spoon as well as reserve some of that broth for later use.
4. Take the meat and set aside on plate. In that same cooker, use the broth but this time add approximately 4 cups of water. Taste the broth to make sure there is still some flavor and if need be add salt to taste (usually I will add more salt about 4 tablespoons only if the broth is bland). Once the broth starts to boil add the carrots and yuca being that their texture is a bit tougher. About 10 minutes or so into it add the grated plaintain in forms of balls (press together with your hands to shape), add the potato 3 minutes after as well as the okra. Finally add the meat and the swiss chard. Once the swiss chard reaches a bright green color add the last of the culantro and the cilantro and cover.
5. Serve in 5 minutes approximately. Usually I serve this soup with a lemon wedge in order to add to soup when hot along with a sliced avocado and some white rice.
6. Yes, lots of carbs! But once in a while won't kill ya!
|
|