Ingredients
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1.5kilo/ 3 lb. Oxtail
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200g/ 7 oz. Green Almondshalved
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2 Onions
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1 head Garliccut crosswide
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3 Bay leaves
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1 tbsp. Pepper
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1 tbsp. Kosher Salt
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to cover water
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for drizzle Olive oil
Directions
There are several seasonal grains that are not easy to come by, and sometimes overlooked by many of us, green almonds are among them, they have delicious flavor, something like a buttery almond, very delicate, you can understand why I decided to make the oxtail and green almonds stew .
I usually buy a few kilos of green almonds (I find them at the local farmers market in big bags). The season for these almonds is between April and middle of May however for cooking purposes you want to grab the almonds of the beginning of the season, before the shell is hardening.
Yes, you can eat the shell, it taste good, a bit sour but it’s a great addition to any salad or just as its own, they are a great snack, just break the shell and eat the white inner grain, delicious.
The earthy buttery flavor of the green almonds is just what I wanted to add for the oxtail stew, this variation really adds extra flavor, I half the green almonds and throw them inside the stew to get tender.
If you come across late season green almonds where the shell is not eatable you can screen them afterwards using the shawls only as a flavor enhancer.
For this recipe, I used a pressure cooker, it’s not a must but I wanted that my oxtail and green almonds stew will be ready in 2 hours and not 6 like in a regular stew, it’s not a must, but it does save time.
Steps
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1
Done
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preparing the stewIn a pressure cooker, lace all the stew ingredients, add about 3 liters/ 7fl oz. water to cover the stew, and close the lid. |
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2
Done
2 hours
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servingAfter about 2 hours remove from heat, remember that the pressure cooker needs to cool down so don't open the lid for 1 hour after the cooking has finished. |
