Narrowsburg, NY is a small, quaint tourist town about 10 miles from Honesdale, Pa. The town borders a long stretch of the Delaware River, attracting sport fishers, kayak enthusiasts and all manner of people who enjoy water sports. In addition, many people from New York City have acquired second and sometimes permanent homes in the town, encouraging restaurants, shops and businesses that cater to a sophisticated clientele.
So why does the one grocery store in Narrowsburg, Pete’s Market, ALWAYS have oxtails? I’ve never seen them in Honesdale, nor in Scranton. A frequent visitor to Narrowburg, I have never met nor heard of the odd French person in the town. Oxtails used to be cheap and eaten mainly by the poor and/or southerners from “Ole Dixie”. There is a moderate size Indian community in town but I would think they are mostly vegetarians and never beef eaters. So who besides me, at $5 per lb, is buying oxtails? I’m glad! But also curious. Maybe displaced New Yorkers with a lifetime of exposure to Caribbean cuisine.
I was given this bag of chow mein noodles by my son’s partner, originally from Guyana and of Indian descent. I, of course, have heard of and eaten chow mein. It’s practically American. However, I have never seen Asian noodles labeled chow mein in a bag. Where have I been? 🙂 I was excited about trying these; they are vegetarian and although no eggs were used in making them, they have a pronounced bright yellow color and cook longer (8-10 minutes) than the Asian noodles I usually buy. Thanks Tina, good noodles.
Thanks to Abdoulaye, I love using my pressure cooker. He taught me not to be a scaredy cat and to forgive my father for exploding a pressure cooker with shrapnel flying in front of his 9 year old daughter, a traumatic PTSD experience that Abdoulaye assured me was 1 in a million, caused by inattention, lack of understanding and pressure cooker education.
Meaty, fall-off-the-bone oxtails in a light, flavorful sauce. “Eating good in the neighborhood.” 😀
Oxtails with Chow Mein Noodles
2 1/2- 3 lbs oxtails
1/4 cup tamari soy sauce
1/4 cup brown sugar
1 cup water
1 bunch scallions, thinly sliced
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
8 thin slices of fresh ginger
2 star anise
2 sticks cinnamon
Peel from one orange, cut into strips
Mix the soy sauce, sake, brown sugar and water together and set aside. Place the oxtails in the bottom of a pressure cooker. Sprinkle the scallions, shallots, garlic ginger, star anise, cinnamon sticks and orange peel over the oxtails. Pour the soy sauce mixture over all.
Put the top on the pressure cooker and seal well. Put the little bobble thing over the vent in the middle of the pressure cooker top. Turn the gas up to high and when the bobble starts to swing back and forth, decrease the heat until the bobble continues a gentle swing. Cook for 35-40 minutes, remove from flame and set aside until the pressure button, located at the top of the handle, sinks completely to the bottom.
Open the pressure cooker and place the oxtails in a platter. Drain and reserve the liquid in the pressure cooker, discarding the solids. Boil the liquid down (no top) until it is reduced by half, then pour over the oxtails.