Red Cooked Oxtails

Red Cooked Oxtails

I have never tasting anything I did not like if it has been prepared in a red cooking sauce. Whatever protein type you braise in this flavorful liquid comes out moist and tender. Red cooking is a Chinese technique of braising meat in a soy based liquid with sweet and savory spices added.  The long, slow simmering in the spiced liquid produces a rich, tender meat.

Last year I red cooked a piece of pork belly, and it literally melted in your mouth when you took a bite.

Red Cooked Pork Belly | Black Girl Chef's Whites

After braising the pork I cooled the braising liquid, removed the now solid fat from the surface and froze it for future use.

The future is here.

Red Cooked Oxtails

Red Cooked Oxtails
Prep time
Cook time
Total time
Serves: 4 servings
  • 3 quarts water
  • 1 cup mirin
  • 1 cup dark soy
  • 1 cup light soy
  • 1 cup raw sugar
  • 1 bunch scallions, sliced
  • 1 cup sliced ginger
  • 6 cloves garlic
  • 2 sticks cinnamon
  • 1 tablespoon Five Spice powder
  • 1 tablespoon Szechuan peppercorns
  • 4 pounds beef oxtails
  1. In a large pot over medium high heat combine all the ingredients except for the oxtails.
  2. Bring the red cooking sauce to a boil, cook for about 5 minutes.
  3. Add the oxtails, cover and reduce to a simmer.
  4. Cook the oxtails for about 3 hours, until very tender.
  5. Remove the oxtails from the red cooking liquid and serve.


Red Cooked Oxtails

Rotisserie Chicken Makeover, Part 2

Pesto Chicken Lasagna Roll-ups

Recipe 2 in my series Rotisserie Chicken Makeovers is one of my favorites. It is so simple to make, can be made ahead, and is absolutely mouthwatering!

Pesto Chicken Lasagna Roll-ups need just 5 ingredients and a few minutes of prep time to become a fabulous meal! Let the kids help out by rolling up the filled lasagna noodles. They’ll have fun and so will you.

Click here for the recipe for Pesto Chicken Lasagna Roll-ups.


Pesto Chicken Lasagna Roll-ups

If you haven’t already, check out the first recipe in the series Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber.


Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber

Rotiserie Chicken Makeover

Eggsceptional Recipes for Breakfast, Lunch and Dinner

Eggsceptional Recipes

I love to eat breakfast foods for dinner or lunch. There is nothing better than a fried egg with a runny yolk, toast to sop up the yolk and a salad in the evening. Maybe with a nice cold IPA or lager on the side.

Over at I have compiled a list of fantastic egg dishes that are perfect for breakfast, lunch or dinner!

Please click here to see the Eggsceptional egg recipes on my page.


Slow Cooker Beef Cheek Ragu with Orecchiette

Slow Cooker Beef Cheek Ragu with Orecchiette

Beef cheek? What the heck is a beef cheek?

It is exactly what it sounds like. The cheek of a cow. When I think of cows, I tend to picture them chewing their cud in a grassy field. And the muscles the cow needs to chew are in the jaws and cheek. Those muscles work hard everyday, meaning they are tough and lean. That is a very good thing, because the tougher cuts of meat are also the most flavorful. But, if they are not cooked correctly, they become a not very good thing.  Tough cuts of meat need to be cooked low and slow. That means low temperature for a very long time.

Beef cheeks are not something you find in your everyday supermarket, unless you live near a good Hispanic or Asian market. Go to a butcher store, or ask the meat department in your supermarket if they can order them for you.  If beef cheeks are nowhere to be found, this recipe would work well with beef shanks or short ribs. You will have to adjust the cooking time.

Slow Cooker Beef Cheek Ragu with Orecchiette

Slow Cooker Beef Cheek Ragu with Orecchiette
Prep time
Cook time
Total time
Serves: 6-8 servings
  • ½ medium onion, diced
  • 3-4 sprigs fresh thyme
  • 1-2 sprigs fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons chopped garlic
  • 2 pound beef cheek, excess fat trimmed
  • 1 teaspoon fine sea salt
  • ¼ teaspoon crushed red pepper
  • 1 can (28 oz) whole peeled tomatoes
  • 1 can water
  • 8 ounces orecchitte
  1. Place the onions, thyme, rosemary, oregano and .garlic into a large slow cooker.
  2. Season the beef cheek with salt and red pepper, place on top of the vegetables.
  3. Pour the can of tomatoes onto the beef.
  4. Using clean hands, crush the tomatoes to release their juices.
  5. Fill the tomato can with water and pour into the slow cooker.
  6. Set the slow cooker to high.
  7. Cook for 6 - 6½ hours, until the meat is very tender.
  8. Remove the cheek from the slow cooker and shred the meat.
  9. Using an immersion blender, puree the sauce, removing any herb stems in the sauce.
  10. Return the meat to the sauce.
  11. Adjust the seasoning if needed.
  12. Cook the pasta according to the package instructions.
  13. Serve the ragu over the cooked pasta.


Slow Cooker Beef Cheek Ragu with Orecchiette

Rib Roundup

Rib Roundup

Rib season is here!

For me rib season is always here, but others reserve pork ribs for the warmer months.  I’ve compiled my favorite rib recipes in this rib roundup, so you can be prepared for that first warm day of Spring. Or for anytime, because ribs rock all the time.



Maple Bourbon Baby Back Ribs | Black Girl Chef's Whites

Maple Bourbon Ribs



Sweet Sticky Babyback Ribs


Sweet ‘n’ Sticky Baby Back Ribs


Rosemary Honey Mustard Baby Back Ribs | Black Girl Chef's Whites

Rosemary Honey Mustard Ribs


Sticky Baby Back Ribs | Black Girl Chef's Whites

Sticky Ribs