OXTAIL BEIGNETS RECIPE BY TASTY

Steps:

• Prepare the oxtails: In a small bowl, mix together the black pepper, salt, garlic powder, onion powder, ground allspice, and brown sugar.
• Place the oxtails in a large bowl and rub all over with the spice blend. Cover with plastic wrap and marinate in the refrigerator for at least 45 minutes, or overnight.
• After marinating, remove the oxtails from the refrigerator. Set the Instant Pot to high sauté.
• While the Instant Pot is heating, whisk together the soy sauce, Worcestershire sauce, and browning sauce in a small bowl. Massage the sauce mixture into the oxtails until well coated on all sides.
• Heat 1 tablespoon of vegetable oil in the Instant Pot until shimmering, then add the oxtails and brown on all sides, being careful not to burn, about 2 minutes per side. Remove the oxtails from the pot and transfer to a clean bowl.
• Add the remaining tablespoon of vegetable oil to the Instant Pot. When the oil is shimmering, add the garlic, onion, celery, and carrots. Cook until the vegetables are translucent, stirring occasionally, 2-3 minutes. Add the scallions, habanero pepper, allspice berries, bay leaves, thyme, bouillon powder, and ketchup and cook for another 2 minutes, until well combined.
• Return the oxtails to the pot, then pour in the beef broth. Secure the lid of the Instant Pot and seal the vent. Set to pressure cook on high for 62 minutes.
• Once the Instant Pot timer goes off, allow the pressure to naturally release. Remove the lid and transfer the oxtails to a cutting board. Remove the meat from the bones and transfer the meat to a fine-mesh strainer set over a small bowl to catch any remaining liquid. Pour the remaining liquid in the pot, along with the meat drippings, through the strainer into a medium bowl. Chill in the refrigerator for 20-30 minutes, until the fat rises to the surface. Skim off the fat and discard.
• Transfer the skimmed broth to a 2-quart pot. Cook over medium-high heat until reduced by half, 15-20 minutes. Cover to keep warm until ready to serve, then transfer to a small bowl for dipping.
• Make the spice mixture: Add the dried parsley, allspice, paprika, and salt until to a spice grinder and grind into a fine powder, about 10-12 pulses. Transfer to a small bowl.
• Heat the peanut oil in a 4-quart pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
• After the beignet dough has proofed, roll out on a lightly floured surface to about ¼ inch thick. Trim the edges, then cut into about 16 3-inch squares.
• Roll each dough square out into a rectangle. Scoop 1 tablespoon of the oxtail meat onto one side of each rectangle, leaving space around the edges. Fold the other side of the beignet over the meat and press the edges together to seal.
• Working in batches of 3-4, fry the beignets in the hot oil for 2-3 minutes on each side, until light golden brown. Transfer to the wire rack to drain and immediately sprinkle the spice mix on top.
• Place the beignets on a platter, top with the spice mix, and serve with the reduced broth for dipping.
• Enjoy!
• RECIPE BY: Breana Jackson