Started off with one package of oxtails from the grocery store. (not sure on the weight, though i dont imagine it matters all that much).
And of course, a pint of Pacific Breach Chocolate Stout. (For my non Hawaii based friends, you could substitute a Rogue Chocolate Stout, but its a lot hoppier than the Pacific Breach Stout)

The aeromatics consisted of a standard mirepoix of Carrots, Celery and Onion. Chopped into thick cuts so theres still something left after the long cooking process.  (too small, and you’ll be left with tiny bits or nothing at all)

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[Put a braising pan or Dutch Oven on the stove on medium high heat, and Pre-Heat your oven to 350]

First, I seasoned the oxtails liberally with salt (kosher, of course) and fresh cracked pepper.  Then gave them a  dusting with all purpose flour (brushing off any excess flour).
[this ensures the  cuts are completely dry before hitting the pan)

Once the pan is up to temp, add some Olive Oil and put down your oxtails, being sure not to crowd the pan.  searing on all sides until browned.
[If you have a lot of meat, work in batches so theres room for the meat to brown)

When all your meat is browned, remove from the pan and set aside to rest.
Add your vegetables to the hot pan with the remaining oil and browned bits (fond) and sautee until they have a little color.
DO NOT UNDER ANY CIRCUMSTANCES  REMOVE THE BROWN STUFF FROM THE BOTTOM OF THE PAN!
[add the carrots first and let them cook for a few minutes before adding the other veggies, as the carrots take longer to cook]

Once your mirepoix is cooked, add in your Pacific Breach Chocolate Stout (or Rogue if youre not lucky enough to have Pacific Breach available to you).  With your wooden spoon, scrape the bottom of your pan as the alcohol cooks off. This will loosen the fond on the bottom of the pan (a method known as deglazing) adding all that delicious flavor to your sauce.

Once the pan is deglazed and the beer has cooked for a few minutes, add your oxtails back to the pan and add in enough beef broth to cover 1/2 to 3/4 of the meet. (Do not cover all the way with liquid, then your stewing, not braising)
[This is a good time to taste your broth and adjust the seasoning to your liking]

Put a tight fitting lid on your pan, and place it in the 350 degree pre-heated oven. Let it cook for 2 – 2.5hours.
[I cooked mine for an hour and a half, and while it was cooked, it definitely could have benefited from a longer cook time]

When done, place pan on stovetop on high heat. Remove the oxtails and let the braising liquid cook on high, stirring frequently until the sauce reduces by half, and is thick enough to coat the back of a spoon.

Remove from heat and throw the oxtails back in the sauce . Toss to coat, and remove to your serving plate.

Spoon the reduced sauce and veggies over your oxtails, and serve with your favorite sides.
[I went with Saffron Rice and Asparagus, but it would go nicely with Potatoes, Coliflour Puree, Broccoli, or just about anything else]

And of course, Dont forget to serve with an ice cold pint of Pacific Breach Chocolate Stout.

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Next time I will definitely be using a longer cooktime (maybe up to 3 hours), and will add a tied bundle of herbs (probably rosemary, thyme, and a bay leaf) into the pot. But overall for a dish i made up on the spot, im definitely not mad at the outcome.

Hope this helps you recreate this awesome dish in your own kitchen.

Happy Cooking.

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Doing a little editing for a friend tonight. One down, a few more to go.

Today i stopped in for breakfast, after missing yesterdays homemade yogurt and granola, and the slow cooked oatmeal. Fortunately today Petit Suisse Crepes was in the house making their awesome crepes.

I got “The Dream”. A classic crepe, stuffed with Nutella, Bananas, Strawberry and of course Whipped Cream.

And did i mention, i washed it down with a hand pressed and muddled, Ginger & Mint Lemonade? What a breakfast.

I cant wait to see what is coming in the near future at Taste. Im definitely looking forward to the weekly rotating “Taco Tuesday” vendors.

If you find yourself in the Kakaako area of Honolulu, take the time to check out Taste. You wont be disappointed.

Today I woke up to an email, that I was entered into a poll with the top 18 Mobile Food/ Food Truck Blogs in the country for my blogs at streetgrindz.com.
Please head over to streetgrindz.com/vote and cast a vote for me if you get a chance. And while youre at it check out some of my food truck blogs.
(click the images to go to the blogs)

And many more where these came from.
Please go to streetgrindz.com/vote and vote for Street Grindz – Hawaii

I appreciate all your support.

…enjoy

Here are a few samples from our shoot:

Couldn’t have asked for a better couple to work with. Alive and in love. Thanks so much, and congratulations.

One of the newest street food vendors in Hawaii comes all the way from Belgium, by way of San Francisco, CA.

Wow Wow Waffle

The Liège waffle has a history as rich as the waffle itself. This, the most common of street waffles in Belgium, dates back as far as the 18th century to the city of Liège. Wow Wow Waffles has brought these Belgian street treats to Hawaii’s sandy shores.

Unlike the waffles we are accustomed to here in the US which begin with a batter, the Belgian Liège Waffle starts with a dough, similar to that of a brioche. Its this dough
(made with a special belgian flour) that gives the  Liège Waffle its slightly chewier consistency.

Wow Wow Waffles imports their flour, and the infamous belgian pearl sugar, just to get the flavor and texture exactly right. And let me tell you, once you try one of these, you will never look at an eggo the same way again.

Their first day selling, they already had quite a line. Between their freshly squeezed lemonades, and their sweet & savory waffle concoctions, there was something for everyone.
They take the classic Belgian style waffle, ad fresh local ingredients, and give it a sweet or savory twist.

We got to try a couple of different waffles, and are really looking forward to trying even more.

 First, something not only savory, but with a little heat.

Their classic street waffle. topped with cheddar, bacon, and jalapenos.
Then something a little sweet.

The “Local Spread”. The classic street waffle topped with lilikoi butter, whipped cream, and macadamia nuts from the big island.

Its so hard to chose a favorite, so you’re just going to have to try them all. From the classic waffle with powdered sugar, to the chocolate stuffed “Belgian torpedo” . The Liège Waffle makes a great vehicle for transporting flavors to your face.

Check them out on FaceBook at http://www.facebook.com/Wowwowwafflehawaii and follow them on twitter.

They will be joining us very soon at Eat The Street, so keep your ear to the ground and prepare yourself to say WOW!

And now… A quick video i did