Oxtail Stew cooked slow is a hearty meal for a cold winter night. Fall apart tender making a tasty meal from some chaep ingreedients.
Whenever I go to Belize I always sure one of the first meals I eat is Stew Chicken, it is the national dish of Belize and is really tasty, So really a dish to try out and its easy.
This recipe is an adaptation based on the traditional recado recipe, which utilizes the juice of bitter oranges (Seville oranges) which are difficult to get, hence the improvisation. Achiote recado is a typical spice paste of southern Mexico and Belize where it is called Recado it is used to marinade meats, poultry and fish. The finished product is available at most Mexican stores. Making it from scratch takes time and effort, but - well worth the effort just taste the difference
Jamaican/Hibiscus is high in Vitamins and Minerals with powerful antioxidant properties. It helps lower elevated blood pressure, bad cholesterol and detoxify the entire body. Antioxidant levels in Agua de Jamaica are higher than vegetable juice, tomato juice and orange juice; and compares to Cranberry Juice and Pomegranate Juice with more antioxidant levels than these juices. The antioxidant properties in Jamaica juice helps provide our bodies with protection against free radicals, molecules which cause heart disease, stroke, hypertension, Alzheimer’s, premature aging and cancer. Jamaica juice also helps flush the prostate, the liver, kidney and bladder. Since Jamaica is high in electrolytes such as chloride, magnesium, potassium and sodium, the tea or juice can be used to replenish electrolytes in the body after exercise, a day in the sun or a long day on the beach.
This red-cooked Mexican Pork is marinated in an acidic dressing, then cooked slowly for hours, with meltingly tender results. It’s a traditional recipe from Yucatan, where pork would be marinaded in the bitter local orange juice with achiote paste, then wrapped in banana leaves and buried in a fire pit for hours (pibil is Mayan for buried). Those of you without a handy banana tree and fire pit can make it in the oven in a dish sealed tightly with tinfoil – banana leaves, although very decorative, don’t really add any flavour, so you’re not really losing out here. The juice of bitter oranges can be approximated with a bit of vinegar and some lemon juice blended with sweet orange juice.
Unfortunately, while you can do clever conjuring tricks with your lemons, vinegar and tinfoil, there’s not really anything you can substitute for the achiote paste in this recipe. Achiote is what gives this dish its lovely red colour. It’s a made from crushed annatto seeds but the paste is far preferable. www.foxs-spices.co.uk is a good UK supplier of Mexican ingredients, and will mail you some paste.
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