Red Cooked Oxtail Dumplings

Red Cooked Oxtail Dumplings

I had never had a dumpling of any kind with oxtails. I have eaten more than my fair share of dumplings in my day, but never with oxtail. After making these Red Cooked Oxtail Dumplings, one thing I know for sure is that I will eat oxtail dumplings again.

After making a large batch of Red Cooked Oxtails, I froze some of the oxtails.

Red Cooked Oxtails

Those oxtails were so sweet, sticky and succulent from the long slow braise in red cooking liquid. The meat fell off the bone and barely needed chewing. They were probably the richest oxtails I had ever made.

These dumplings are incredibly simple because I used store bought wonton wrappers. You will not need the entire package of wonton wrappers, so be sure to freeze them for future use.

Serve them with your favorite dumpling dipping sauce. I recommend Sweet Chile Sauce, which balances the richness of the oxtails.


Red Cooked Oxtail Dumplings

Red Cooked Oxtail Dumplings
Prep time
Cook time
Total time
Serves: 15-20 dumplings
  • 2 cups Red Cooked Oxtail meat
  • wonton wrappers
  • 1 egg, beaten with a teaspoon of water
  • vegetable oil for frying
  1. Heat the oxtail meat slightly to make it easier to work with.
  2. On a a clean, dry surface place a few wonton wrappers.
  3. Place about 1 - 2 teaspoons of oxtail onto each wrapper.
  4. Brush a small amount of the egg onto the edges of the wrapper.
  5. Fold the wrapper in half diagonally, pressing out any air, and sealing the edges well.
  6. Repeat with the remaining wrappers and oxtail.
  7. If desired, brush the tips of the triangular dumplings with egg and fold inward to make a pentagonal dumpling.
  8. In a small pot, pour enough oil to deep fry the dumplings.
  9. Heat the oil to 350° F.
  10. Fry the dumplings in batches until golden brown and crispy, about 4 - 5 minutes.
  11. Drain well on paper towels to absorb any excess oil.


Slow Cooker Hatch Chile Pot Roast

Slow Cooker Hatch Chile Pot Roast | Black Girl Chef's Whites


Hatch Chile season is almost over. That makes me sad, because they are so flavorful. But before they disappear from your local market, I thought I would share one more recipe with you.

This slow cooker recipe uses fresh Hatch Chiles, which impart a deep flavor to the sauce. Depending on your heat tolerance, you can use mild, medium or hot Hatch Chiles in this recipe.  I use mild, because I have to feed a six year old, who has yet to learn the the joy of a meal that can make you sweat.


Slow Cooker Hatch Chile Pot Roast | Black Girl Chef's Whites


As with any slow cooker recipe, all you have to do is load her up, turn her on and walk away. That sounds like a date I had in the past actually. . .


Recipe: Slow Cooker Hatch Chile Pot Roast


  • 2 mild hatch chiles, seeded and diced
  • 6 cloves garlic, chopped
  • 6 sprigs fresh thyme
  • 1 large onion, sliced
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1 can (28 ounces) diced tomatoes in juice
  • 1 3-4 pound chuck roast


  1. Place the chiles, garlic, thyme, onion, 1/2 teaspoon of salt, cumin, oregano and tomatoes into the slow cooker.
  2. Stir to mis the ingredients.
  3. Sprinkle the remaining 1/2 teaspoon salt onto the chuck roast.
  4. Place the roast on top of the other ingredients.
  5. Set the slow cooker to high.
  6. Cook the roast for 5 hours, or until extremely tender.

Preparation time: 10 minute(s)

Cooking time: 5 hour(s)

Copyright © Cheryl D Lee.


Slow Cooker Hatch Chile Pot Roast | Black Girl Chef's Whites

I Like Meat! The Rant of an Omnivore.

I am an omnivore. I will eat almost anything, with the exception of bugs and innards. I guess if I was eating an insect, didn’t know it, and actually liked it I might change my mind on that exception. But I do not like the flavor of organ meat, whether it is liver, heart, gizzards, chitterlings, sweetbreads (thymus gland) or brain. I just do not like the taste.

On the other hand, I will eat any kind of meat, poultry, or game. Growing up I remember my mother cooking rabbit. Even though I loved bunny rabbits and watching Bugs Bunny on TV, I had no problem eating rabbit. Same for lamb, even though there is nothing cuter on this earth than a little baby lamb. And don’t get me started on cow eyelashes!

My favorite class is culinary school was the meat fabrication class taught by a man we students called Butcher Bob. He was a butcher in San Francisco for probably about 30 years when he was my instructor. He taught us how to properly handle all kinds of meats, poultry and fish. As long as I have a sharp knife, I can break down almost any kind of meat into primal cuts, filet a fish, and cut up a whole chicken in less than a minute.

My sister has been vegetarian for so long I can barely remember her eating meat. She is a vegetarian for humanitarian reasons, which I totally understand. I loath animal cruelty, have always had fur-babies (my cats) and will not buy products tested on animals. Yet I have no problem eating meat.

But, the meat I choose to eat is done carefully. I make sure to buy organic, humanely raised and slaughtered animals. I often buy kosher meats, as the process for being able to declare the meat kosher means the meat must be clean, and not from animals that are sick. That cannot be said of regular supermarket meat, as we have increasingly been made aware. Stories about salmonella, E-coli and other food borne illnesses are in the news everyday. People die every year from becoming sick from the foods they eat.

I shop at my local farmer’s market, and at most markets there small family farms which offer beef, pork and poultry for sale. I can buy free range chickens, antibiotic free, grass fed beef and pasture raised pork. I am even considering buying half a hog, and splitting it with a friend.

The biggest difference is in the flavor. I am constantly complaining about the fact that pork does not taste like it did when I was a child! When pork became the “other white meat” they had bred so much of the fat out of the pork it lost most of its flavor. Now I buy heritage pork, which are breeds of pigs that are no longer available in commercial pork production.

Cows are not supposed to eat grains, they are supposed to eat grass. When they are grass fed, the flavor of the beef is remarkably different than the beef raised on a corn and grain based diet.
Chickens should not be kept in tiny cages with not enough room to even flap their wings. Keeping so many birds together is a small space makes disease spread easily, which is why they pump the chickens full of antibiotics. Giving the chicken room to roam, even if it a small space, is better than no space at all.

Even though I eat animals, I want to know they were treated well when they were being raised and that they did not suffer too much when they were killed. Humans are part of the food chain as well as animals, so it is our duty to be aware, and respect the foods we eat.

Slow Cooker Caribbean Oxtails

I love oxtails. Considering I seem to always be late to everything these days, loving the tail end of a cow makes perfect sense.

One of my earliest posts (complete with really bad photography) is a basic braised oxtail recipe.  It has also become one of my most popular posts, as a lot of people apparently have no idea how to make oxtails! My favorite oxtail recipe used to be Mexican Spiced Oxtails (also with really bad photography.) But there is a new kid on the block, and she’s a bad motha. . . shut yo mouth! (sorry, started channeling Isaac Hayes for a minute)

When I lived in Brooklyn I ate food from the Caribbean all the time. Seriously, I would cook all day in the test kitchen and the last thing I wanted to do was come home and cook! I would stop by my favorite Jamaican, Trinidadian or Guyanese joints for roti, brown stew chicken, curried goat, beef patties and other tasty treats.

In an attempt to recreate the flavors of my Brooklyn neighborhood, I made these Caribbean style oxtails. I cannot say this is an authentic recipe just like they make on the islands, but it is good!

I used a dried crushed habanero, which added a good amount of spice to the oxtails. You can use fresh scotch bonnet peppers, fresh habanero peppers, or a dried variation of either. You can also use crushed red pepper flakes, but you will need to add more than 1/4 teaspoon to get the same amount of fruity heat.

Recipe: Slow Cooker Caribbean Oxtails

Summary: Slow cooked Caribbean spiced oxtails become fall off of the bone tender and succulent.


  • 1 bunch scallions, chopped
  • 6 large cloves garlic, chopped
  • 3 inch piece fresh ginger, peeled and chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon sea salt
  • 1/4 teaspoon crushed habanero pepper
  • 4 pounds oxtails
  • 1 large onion, thinly sliced
  • 6 sprigs fresh thyme
  • 2 cups chicken broth or water


  1. In a small bowl, mix the scallions, garlic, ginger, allspice, salt and habanero pepper together.
  2. Rub the spice mix all over the oxtails, marinate for at least one hour to overnight.
  3. Place the sliced onion on the bottom of the slow cooker.
  4. Place the thyme sprigs on top, then the oxtails.
  5. Pour the broth over the oxtails, cover and cook on high for 6 hours.
  6. When the oxtails are cooked, remove them from the slow cooker.
  7. Remove the thyme stems from the liquid.
  8. With a blender or food processor, carefully puree the sauce, then return it to the slow cooker, or pour it into a serving dish.
  9. Return the oxtails to the sauce.

Preparation time: 10 minute(s)

Cooking time: 6 hour(s)

Number of servings (yield): 6



Cheryl D Lee on Foodista

Spring Lamb with Fresh Herb Rub

Spring is here, and nothing symbolizes this more than lamb.  You either love it or hate it, and I am a lover.  Sometimes I find it hard to reconcile the fact that I am eating that cute, furry animal, but then my taste buds take over, and I go into denial.  I haven’t eaten veal since I was a child and saw the small cage they kept those baby beef in at the county fair, yet I still persist in my love of lamb.

When I was an chef instructor in a culinary school, in one of the classes we had to break down an entire side of lamb into primal cuts.  One of my students was a vegan, and she almost passed out during the demonstration.  Needless to say, I excused her for the day.  I understood her pain, but I was still looking forward to eating that lamb.

As my toddler devoured her Easter dinner, I kept encouraging her to eat her lamb.  Then I remembered that her Godparents had given her a stuffed lamb for Easter, and wondered if she was putting two and two together.  Pink fuzzy lamb = tasty slices of meat in my mouth.  Hmmmm….nah, she’s only two!

I marinated some lamb loin chops in a fresh herb rub I made from herbs from my neighbor’s garden. The loin is a very tender cut, and care should be taken to not overcook them.

Fresh Herb Rub
Fresh Herb Rub

Fresh Herb Rub

2 TB chopped garlic, about 6 large cloves

1 TB chopped fresh oregano

1 TB chopped fresh rosemary

1 TB fine lemon zest (I use a microplane zester)

1 1/2 tsp Kosher salt

1 tsp freshly ground black pepper

1/4 cup extra virgin olive oil

In a small bowl, combine all the ingredients.  Stir well, to distribute the salt.  The rub can be made a 2 days ahead of use.  I would suggest rubbing your meat with this marinade at least 6 hours, and up to 24 hours before cooking. The longer it marinates, the better.  I marinated my loin chops for 48 hours, which ensured the flavor was absorbed completely.

I decided to broil the loin chops, but I would also suggest grilling.  I place the chops on my trusty, crusty broiler pan which I had pre-heated in the broiler for a few minutes.

lamb loin chops on broiler pan
lamb loin chops on broiler pan

Broil the chops for 5 minutes, then turn over.  Cook an additional 4-5 minutes, until lamb is rare.  If you don’t like rare meat, cook an additional minute or two.  Let the chops rest for a moment to reabsorb their juices.

Broiled Lamb Loin Chops
Broiled Lamb Loin Chops

If you are not a lamb lover, the herb rub can be used with chicken, turkey or pork.  It will also be good tossed with potatoes before you roast them.

Cheryl D Lee on Foodista