The science (and joy) of fall-apart tender lamb shanks
Braising lamb shanks is all about creating fall-apart tenderness in a rich and delicious sauce. It takes a little time, but it's easier than you think, and worth every minute. Discover the science behind making the most of this fabulous cut on The Essence of Yum. #lambshank #lambshanks #braisedlamb #essenceofyum
Jamaican Oxtail Recipe
Ingredients 2.5 lbs oxtails ¼ cup brown sugar 1 Tablespoon soy sauce 1 Tablespoon Worcestershire Sauce 1 Tablespoon salt 2 teaspoons garlic powder 1 teaspoon black pepper 1 teaspoon ground allspice 1 teaspoon browning 2 Tablespoons vegetable oil 1 yellow onion chopped 4 green onions chopped 1 Tablespoon garlic chopped 2 whole carrots chopped 1 scotch bonnet or habanero pepper seeds and membrane removed and chopped 1 cup beef broth 1 Tablespoon ketchup 1…
Authentic Jamaican Oxtail Recipe | Flavorful Caribbean Dish | Easy Steps & Ingredients
Authentic Jamaican Oxtail Recipe! Our step-by-step guide makes it easy to recreate this beloved Jamaican dish right in your kitchen. Tender oxtail, slow-cooked to perfection, marinated with traditional spices, and simmered in a rich, flavorful gravy. Perfect for family dinners or special occasions. Ready to impress your family and friends with an authentic Caribbean dish? Click the link for the full Jamaican Oxtail Recipe and start cooking today!
The Best Jamaican Brown Stew Chicken Recipe!
2hr · 4 servings Ingredients: • 1/2 medium yellow onion, chopped • 1 large bell pepper, chopped • 4 scallions, chopped • 6 cloves of garlic, minced or 1 tablespoon garlic paste • 1 tablespoon packed light or dark brown sugar • 1 teaspoon smoked paprika • 1/2 teaspoon ground Jamaican allspice • 1/2 teaspoon ground ginger • kosher salt & freshly ground black pepper, to taste • 8–9 chicken pieces, I use a mix of legs & boneless/skinless thighs • 3 teaspoons browning sauce, I use…
ULTIMATE SLOW COOKER POT ROAST
Cooking Classy
Chicken Maqluba (Traditional Middle Eastern dish) Mamas Secret Recipes
"Maqluba" is a traditional Iraqi, Palestinian, Syrian and Jordanian dish that dates back to the 13th century and has been found in the collection of recipes called Kitab-al-Tabikh (as given in Wikipedia)since that time. Most people also think of it as the national dish of Palestine. It is made with lamb or chicken with vegetables and rice. It is basically a comforting one pot dish of meat, vegetables and rice all layered and cooked together. Then the pot is flipped over on to the the…
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