Caraway & Tarragon Oxtail with Parsnips, Fennel, and Carrots

Serves 4

INGREDIENTS
- 2 lbs oxtail
- 1 tablespoon pepper
- 1 tablespoon caraway seeds
- 2 teaspoons fennel seeds
- Salt
- 1 onion, quartered
- 6 cloves of garlic
- Stock or water to braise
- 2 tablespoons olive oil
- 2 stalks of celery, sliced thin
- 3-4 carrots, sliced thin
- 2 parsnips, sliced thin
- 1 fennel bulb, sliced thin
- 1/2 leek, sliced thin
- Salt
- Marash Turkish Chile
- Tarragon

INSTRUCTIONS
1 - Preheat the oven to 300 degrees. Season the oxtail with salt, pepper, and crushed fennel and caraway seeds. Let sit for at least 30 minutes.

2 - In a dutch oven, brown the oxtail on all sides in olive oil. Add the water or stock until the liquid covers the meat halfway. Add the onion and garlic and bring the liquid up to temperature but not boiling. Put in the oven and cook for about 4 hours checking every hour to make sure the liquid doesn’t cook off. Add more water or stock when it gets low.

3 - In the remaining 30 minutes (it should cook for about 4.5 hours or until the meat is falling off the bone), add the leeks, celery, carrots, fennel, parsnips, and salt. Stir and cook until the meat is tender and vegetables are cooked yet, not mushy.

4 - Taste for seasoning and finish the dish with chopped tarragon leaves and marash Turkish chile.

Spicy Potato Leek Soup

Enough for 4-6 people

INGREDIENTS

- 4 large potatoes, chopped 
- 3 medium leeks, chopped
- 5-6 cloves of garlic, chopped
- 1 shallot, chopped
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 1 tablespoon fennel seeds
- 1-2 t red chili flakes
- 1 t smoked paprika
- Enough stock to cover leeks and potatoes (preferably homemade chicken or vegetable)
- 1/3 stick of butter (or ghee)
- 2 tablespoon olive oil
- Roughly 1 cup of whole milk or 1/2 cup of cream
- Salt and pepper to taste 

INSTRUCTIONS 

1 - Using a mortar and pestle, crush the spices (just the seeds). In a large pot, melt the butter and add oil. Temper the spices and then add shallot, garlic, and leeks. Cook until soft. 

2 - Add potatoes, chili flakes and paprika, stir, and cook for a few more minutes. Add the stock until the ingredients are covered. Bring up to soft boil and then simmer for about 20 minutes until the potatoes are soft. 

3 - Using an immersion blender, blend ingredients until smooth. Add milk or cream and taste. Adjust with milk/cream, salt, and pepper. 

4 - Serve with a dash of smoked paprika