Oxtail and Pumpkin Couscous Recipe 🍲
Introduction:
This delightful Oxtail and Pumpkin Couscous recipe is a treasure straight from my mother-in-law’s kitchen. The rich flavor of the oxtail infuses every bite of the couscous, creating a dish that’s reminiscent of gourmet veal stock but without the hefty price tag. Perfect for a cozy Fall gathering with family, this dish is sure to impress with its depth of flavor and heartwarming aroma.
- Cuisine: Canadian
- Category: Meat
- Keywords: Canadian, Weeknight
Nutritional Information (per serving):
- Calories: 1025
- Fat Content: 13.6g
- Saturated Fat Content: 4.2g
- Cholesterol Content: 17.4mg
- Sodium Content: 628.5mg
- Carbohydrate Content: 190.7g
- Fiber Content: 14.8g
- Sugar Content: 20.8g
- Protein Content: 34.4g
Ingredients:
| Ingredients | Quantities |
|---|---|
| Butter | 1 1/2 |
| Onions | 2 |
| Garlic | 2 cloves |
| Ginger | 3 tsp |
| Turmeric | 5 tsp |
| Crushed red pepper flakes | 2 tsp |
| Water | 1/2 cup |
| Carrots | 1/4 cup |
| Pumpkin | 1 (medium-sized) |
| Light brown sugar | To taste |
| Raisins | 1 1/2 cups |
| Chickpeas | 3 cups |
| Cilantro | 1/2 cup |
| Parsley | 1/4 cup |
| Couscous | 6 – 8 servings |
Instructions:
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Prepare Oxtails: In a large Dutch oven, heat oil and butter over medium-high heat. Add the oxtails and brown on all sides, approximately 6 minutes. Allow them to brown without disturbing them too much.
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Saute Aromatics: Add onions and cook until slightly softened, about 2 minutes. Then, add garlic, ginger, turmeric, cinnamon, and red pepper flakes. Cook until aromatic, around 3 minutes.
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Simmer Oxtails: Pour in the chicken stock and bring the mixture to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 2 hours and 30 minutes, or until the oxtails are tender but not falling apart.
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Add Vegetables: After the initial cooking time, add the carrots and continue to cook uncovered over medium-low heat for 20 minutes.
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Incorporate Pumpkin: Stir in the pumpkin, light brown sugar, and raisins. Continue to cook uncovered until the pumpkin and oxtails are tender, about 15 minutes.
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Final Touches: Add the chickpeas, cilantro, and parsley. Cook for an additional 10 minutes, allowing the flavors to meld together.
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Season and Serve: Taste and adjust seasoning as needed. Serve the flavorful oxtail and pumpkin mixture over hot couscous.
Tips:
- For a richer flavor, you can use homemade chicken stock instead of water.
- Don’t rush the cooking process; allowing the oxtails to simmer slowly will result in tender, succulent meat.
- Feel free to adjust the spice levels according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This Oxtail and Pumpkin Couscous recipe is a labor of love that’s worth every minute spent in the kitchen. With its comforting flavors and hearty ingredients, it’s sure to become a favorite for cozy Fall evenings and family gatherings. Enjoy the warmth and richness of this dish as it brings everyone together around the dinner table! 🍂🥘
