Menu and Recipe Manu.. - The Early Childhood Commission

DAY 7
OXTAIL AND BROAD BEANS
(Food from Animal, Legumes and Fats & Oils)
49
Recipes for General Menus
Ingredient Metric Standard Measure Method
Dried Beans 240 g 8 oz 1 cup 1. In a bowl, search beans and remove any shriveled bean or foreign matter.
2. Wash beans under running water.
Water 480 ml 16 oz 2 cups 3. In a stock pot, heat water to boiling over high heat.
4. Add beans to boiling water.
5. Allow to boil for five minute.
6. Turn off heat and allow to stand for 1 hour.
Vinegar 60 ml 2 oz ¼ cup 7. Combine vinegar and water.
Water 480 ml 16 oz 2 cups
Oxtail 960 g 32 oz 2 large tails 8. Trim and remove excess fat from thawed oxtail.
9. Sponge oxtail with vinegar and water.
10. Cut into approximately 20 pieces (1½ oz each).
11. Set oxtail aside in a large bowl (in refrigerator).
Garlic 15 g ½ oz 5 cloves 12. Clean and wash garlic, escallion, onion, ginger, pimento and thyme.
Escallion 30 g 1 oz 2 stalk 13. On a cutting board, finely chop garlic, escallion and onion.
Thyme 5 g - 1 sprig
14. Remove leaves from thyme.
15. Crush pimento and ginger.
Onion 30 g 1 oz ½ small
Ginger 15 g ½ oz ½ small piece
Pimento 2 g - 10 seeds
Black pepper 2 g - ½ tsp 16. Add chopped seasoning, pimento, ginger, black pepper, paprika, soy
Paprika 7 g ¼ oz 1 Tbsp
sauce, ketchup, browning and salt to oxtail.
17. Toss seasoning and oxtail until evenly distributed.
Salt 5 g - 1 tsp
Menu and Recipe Manual for Early Childhood Institutions