Chef Ivan Dorvil
Oxtail Black Eye Peas Ragout
2 Tbsp olive oil
5 pounds oxtails
1 ½ pounds black eyed peas (soak over night)
2 tsp salt
1 tsp freshly ground black pepper
2 cup small diced onion
1/2 cup medium diced carrot
1/2 cup medium diced celery
1/4 cup small diced shallots
1 Tbsp minced garlic
1 Tbsp minced green onion, white part only
2 tsp minced ginger
2 Tbsp tomato paste
2 1/2 Tbsp all-purpose flour
1 1/2 cups canned beef broth
1/2 tsp ground allspice
1 Tbsp chopped fresh parsley leaves
Add the olive oil to the the pot or any pressure cooker, and heat over medium heat until hot. Season the oxtails with salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
Once all the oxtails are browned, remove from pan. Add the onions, carrots and celery to the pan. Sauté the vegetables until softened, about 2 to 3 minutes. Add the celery, garlic, green onions and ginger to the pan and sauté for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring for 3 minutes. Add beef broth to the One Pot and increase the heat to medium-high. Bring to boil, and cook for 5 minutes.
Add the stock and allspice, stir and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in oven. Remove the lid, and stir the chopped parsley into the pan.
Take soaked black eyed peas and strain water; add the peas to a sauce pan with water, bring to boil, and add fresh thyme, celery, onions and carrots. When softened, remove from heat, strain and remove everything from the black eyed peas; add peas to serving bowl.
Peel 4-6 potatoes; place in a saucepan, add water and bring to boil until soft. Strain and add butter, cream, mash until smooth; add salt and pepper to taste. Then, place the mashed potato in a serving bowl, place oxtail on top, sprinkle black eyed peas on top, and garnish with onion and carrots from the stew.