I’ve made oxtail stew with black beans, thinking about adding taro… either to straight black bean or to the oxtail and blackbean. I suppose I should cook the taro ahead of time, since I prefer to use a little baking soda–just a pinch into the simmer water, the last time it nearly exploded into a fizzly bubbly foam (the poison is an organic acid).
What do yall think? Black bean and taro root? Or should I go all the way and do black bean, oxtail, and taro?
Taro on the side.
shoe string style, on top with some sour cream and salsa
Go for a iron pan and go for pancetti and garlic. soak/cook you beans in stock (fresh is best). cook the tail in a dutch oven ( may take more than one batch). skip the crap you want fresh natural not what the megas want you to eat. I would season with rosemary and tarragon, don’t forget to use a bay leaf in your stock. If you want to add a touch of cayanne I would go 1/8 tsp.
let me know if you like it.
Marc
Pound it into poi and serve with lomi lomi salmon.
Must you repeat everything. 