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Chicken Paprikash: 2.5 lb chicken cut into quarters 1 large onion, finely diced 2 roma tomatoes, peeled, seeded and diced 2 tbsp garlic, minced 1 tbsp tomato paste 2 tbsp sweet paprika 1 tbsp smoked paprika 1 tbsp dried marjoram 1 tbsp ground caraway 2 cups chicken stock 3/4 cup creme fraiche 1/4 cup heavy cream 1/4 cup all purpose flour 2 tbsp pork lard Service: 1 lb dried spaetzle 1 tbsp unsalted butter 1 bunch roughly chopped parsley 1. Toss chicken pieces in flour and set aside. 2. In a large dutch oven, melt lard over medium heat and sear chicken on all sides until deeply browned, remove for later. 3. Sautee onions until translucent, then add your garlic and tomatoes and tomato paste and cook until fragrant. 4. Add your spices and quickly toast, then deglaze with your chicken stock, returning the chicken to the dutch oven. 5. Bring braise to a simmer, then reduce to low, cooking for about 1 hour or until the chicken can be easily pierced with a fork. 6. Boil your spaeztle to your desired doneness, drain and then sautee in your unsalted butter, tossing with your roughly chopped parsley. 7. Mix your creme fraiche and heavy cream into your braise until thoroughly combined, then serve along side your spaeztle.

Cola braised beef short ribs Short Rib Braise:4 lbs English cut beef short ribs 1 large onion, roughly diced 2 carrots, peeled and roughly chopped 2 stalks celery, roughly chopped 4 cups beef stock 1 cup cola 1 can tomato paste 2 bay leaves 3 tbsp canola oil Dredge:1/4 cup all purpose flour 1 tbsp kosher salt 1/2 tbsp coarse black pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp sweet paprika 1. Mix together flour and spices for dredge set aside, preheating your oven to 350 degrees 2. Allow short ribs to come to room temperature, then toss in flour mixture until coated on all sides 3. In a large dutch oven, sear beef short ribs on all sides until deeply browned, remove the short ribs and set aside. 4. Add vegetables to the dutch oven, cooking until translucent. 5. Add tomato paste, cooking until fragrant, then deglaze the pot with beef stock and cola. 6. Return the short ribs to the dutch oven along with the bay leaves, bringing to a simmer 7. After a simmer has been reached, place the short ribs into your 350 degree oven with the lid slightly ajar for 2 and a half hours or until the sauce has reduced by half and the ribs are spoon tender. 8. Remove the short ribs from the braise and strain, returning the sauce in the dutch oven and reducing until syrupy in texture. 9. Return short ribs to the reduced braise and coat thoroughly. 10. Serve finished short ribs on top of mashed potatoes or other desired starch.

Jamaican style oxtails: 5 lbs oxtails 1 large onion, roughly chopped 2 carrots, peeled and chopped 1 rib of celery, roughly chopped 1 scotch bonnet pepper, seeded and minced 2 tbsp crushed garlic 1 tbsp crushed ginger 1 tbsp fresh thyme 2 bay leaves 1 tbsp tomato paste 1 tbsp soy sauce 1 tbsp Worcestershire sauce 1 tbsp kosher salt 1 tsp browning 1 tsp all spice powder 1 tsp black pepper 1/4 cup all purpose flour 1/4 cup canola oil 3 cups beef broth 1. Mix together salt, black pepper, and all spice into the flour and set aside 2. Preheat canola oil in a heavy bottom dutch oven over medium heat until the oil shimmers 3. Toss oxtails in the flour mixture and sear on all sides until deeply drowned, remove and set aside 4. Add your rough chopped vegetables and cook over medium heat until translucent 5. After vegetables have become translucent, add your garlic, ginger and tomato paste and cook until fragrant. 6. Deglaze the pot with your soy sauce, Worcestershire sauce, beef stock, and browning then return the oxtails along with your bay leaves and thyme to the pot. 7. Add the scotch bonnet pepper and bring to a simmer, reducing the heat to low and cooking for 4 hours or until spoon tender. 8. After the oxtails are to your desired doneness, skim the top layer of fat off the gravy with a ladle and reserve for later use. 9. Serve finished oxtails with rice and coleslaw.

Hello skool world!