Allo Allo.. am back online! Wishing you a wonderful 2017 ahead 🙂
In the past winter months, I have veered more towards all in one dishes. This meal is another example but serves two purposes- no carbohydrate and ease of preparation. The seafood and meat combination was on a whim but it worked! My hubby was happy to prep the Dungeness crab, if it is too much of a bother, leave it out.
- Oxotail beef (quantity your choice)
- Carrots (4, chopped)
- Parsnip (2, chopped)
- Spring Onions /Scallions (diced)
- Purple Daikon Radish (chopped)
- Chicken Stock (~16 oz) ( what I had, beef or vegetable stock should be good)
- Japanese Shishito pepper
- *Dungeness Crab (2 lb) * ( optional)
- Kosher salt to taste
What you’ll need:
- Cast-Iron Dutch Oven (or heatproof oven safe dish)
- Chopping board
- Big stock pot (optional, if you choose to include the Dungeness Crab)
- Glass round Pyrex bowl
- Long kitchen tongs
- Crab cracking tool
What I did:
I cleaned , de-fat the oxtail and put into the dutch oven, and add all the vegetables . To the dutch oven chicken stock, herbs (fresh diced sage and rosemary sprig), seasoning ( beef oxo bouillon ), and 3 whole shishito peppers was added and cover. This was placed into the preheated oven @ 355 F and left for approximately an hour to cook. If you want more broth sauce- you may increase your stock volume.
If adding Dungeness crab; salted water was brought to boil in a big stock pot and the clean Dungeness crab (still in shell) dropped into the boiling water and let cook for 15 minutes. After which, the crab were extracted from the hot water using tongs and transferred into a bowl filled with ice and water. Once cool, crack open the shells and get out your crab meat!
The dutch oven is brought out of the oven and placed on a heat proof tabletop, and to it the crab meat is added and mixed with the ingredients in the dutch. No extra cooking is required.
After serving up, freshly diced scallions are added to the bowl as shown. * Fresh rosemary sprig shown below is added for presentation purposes*
The radish soaked up the flavors of the other ingredients while the parsnip sweetness balanced the savory taste of the dish with the spring onion adding a freshness onion profile. The crab adds a nice fishy saltiness to the plate. Overall, great meal.
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