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Before you jump to Mike's Oxtail Pepper Stew recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.
Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? That has totally changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the specialists, to clean up the environment we are all going to have to make some improvements. These kinds of modifications need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good starting point saving energy by going a lot more green.
A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old ones that are more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.
From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. Largely, all it will take is a bit of common sense.
We hope you got insight from reading it, now let’s go back to mike's oxtail pepper stew recipe. To make mike's oxtail pepper stew you need 33 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Mike's Oxtail Pepper Stew:
- You need ● For The Protein
- Take 3 Pounds Raw Beef Oxtail [or 6 pieces]
- Provide ● For The Broth / Fluids
- Provide 3 (32 oz) Box Beef Broth
- Get 2 tbsp Worcestershire Sauce
- Provide 2 tbsp Kitchen Bouquet
- You need Water [as needed]
- Take 1 Cup Au Jus
- Take ● For The Peppers
- Prepare 1/2 Each : LG Green - Yellow - Red & Orange Bells [chopped]
- You need 1 LG Jalapeno Pepper [chopped]
- Provide 1 tbsp Red Pepper Flakes
- Provide 1 tbsp Fresh Ground Black Pepper
- Use 1 (10 oz) Can ROTELL [with chili peppers]
- Provide ● For The Vegetables
- Prepare 1 LG Tomato [chopped]
- Provide 2 LG Idaho Potatoes [1" chopped]
- Get 2 LG Celery Stalks [chopped]
- Provide 1 LG White Onion [chopped]
- You need 1/2 Cup Yellow Zucchini [sliced]
- Use 1/2 Cup Green Zucchini [sliced]
- You need 1 Cup Button Mushrooms
- Prepare 2 LG Carrots [chopped]
- Get ● For The Dried Seasonings
- Take 1 tbsp Parsley
- Provide 1/2 tsp Thyme
- Get 1/2 tsp Oregeno
- Get 1/2 tsp Basil
- Provide 1/2 tsp Italian Seasoning
- Take 1/2 tsp Crushed Bay Leaves
- Use to taste Salt
- Provide ● For The Thickener [optional]
- Provide tbsp Equal Parts Corn Starch And Water [2 tbsp to 2 tbsp]
Steps to make Mike's Oxtail Pepper Stew:
- Raw oxtails pictured.
- Place oxtails in water and bring to a boil.
- Pull oxtails out of water and set to the side. This it's an important step since you're doing this to pull out any impurities from your meat before it simmers in your clean broth.
- Add broth and dried seasonings to a large pot. Chop all veggies and add to broth. Also, add your oxtails.
- Bring stew to a boil then, simmer for 2 hours.
- If desired, you can add a quick slurry to this stew to thicken it up. I usually do. Simply add equal parts corn starch to water and mix well. Bring stew up to a steady boil and add 1/2 of your slurry. Stir fast and allow stew to thicken for a minute. If you want it even thicker, add the rest and stir well. You can even add 2 tbsp more with no negative repercussions.
- Place one large oxtail in each bowl and cover with broth and vegetables. Garnish with fresh parsley. Enjoy with a soft warm dipping bread!
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