Well, it was very tasty. I think a little more seasoning would have been better. Very interesting challenge, so I added a Cajun Twist!
by Luke Deville
1 oxtail, cut 1-inch thick
1 large green bell pepper, diced
1 large yellow onion, diced
½ pound Smoked Pork Tasso
2 Tablespoons olive oil
1 can Campbell’s Cream of Mushroom with Roasted Garlic
3 Tablespoon Slap Ya Mama Hot
1 can beef broth
1 cup quinoa
½ pound mascarpone cheese
1 cup fresh blueberries
Season the oxtail with the 3 tablespoons of SYM Hot or to your liking. Heat the pot with the olive oil, place the oxtail in the pot and brown, flipping periodically. After 20 minutes, remove the oxtail and add the onions, bell pepper, and smoked tasso. Cook the onions until translucent. Add the can of Cream of Mushroom with Roasted Garlic and cook with your onions for 10 minutes, adding beef broth when needed. After it is incorporated well, place the browned oxtail back into the pot with the onions, bell pepper, and tasso. Continue cooking over medium heat and adding beef broth to make a nice brown gravy. Cook until tender.
While the oxtail is cooking, it is time to cook the quinoa. Follow the directions on the package: In a sauce pan or rice cooker, add 1 cup of quinoa and 2 cups of water, bring to a boil then reduce the heat and simmer for 15-20 minutes.
Blend together the mascarpone cheese and half a cup of blueberries. Top the blended cheese with the rest of the blueberries. Try dipping the oxtail in the cheese for a unique flavor!