Re: Re: Fish Baked In Clay
By: Sean Dennis to Ben Collver on Sat Aug 01 2026 06:12 pm

Title: Fish Baked In Clay

That recipe made me think of this (I have a couple of Romertopf clay bakers):

Title: Clay Pot Honey-Lemon Chicken

Nice...

I like to think the crockpot has a lineage going back to cookng with
hot rocks. Here's what i'm cooking today:

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Title: Barbecue Braised Oxtail With Red Chili Beans
Categories: Beef, Beans, Stews, Chiles, Condiments
Yield: 6 Servings

6 lb Oxtails; trimmed
Seasoned flour; for dredging
6 tb Vegetables oil
3 c Onion; finely chopped
3 cl Garlic; minced
1 tb Ginger root; peeled, grated
2/3 c Light brown sugar; packed
1 1/2 c Ketchup
3 tb Dijon-style mustard
1 c Cider vinegar
1/4 c Worcestershire sauce
1/4 c Lemon juice
Tabasco; to taste
Cayenne; to taste
28 oz Italian tomatoes;
- drained, chopped,
- reserving juice
1 lb Dried small red chili beans;
- soaked overnight, drained
Scallion greens; chopped

Dredge the oxtails in the flour, shaking off the excess. In a heavy
kettle heat 4 tb oil over moderately high heat until it is hot but
not smoking and in it brown the oxtails in batches, transferring
them with a slotted spoon as they are browned to a plate. To the
kettle add the remaining 2 tb oil, in it cook the onion, garlic,
and ginger over moderately low heat, stirring, until the onion is
softened, and stir in the brown sugar, ketchup, mustard, vinegar,
Worcestershire sauce, lemon juice, Tabasco, cayenne, tomatoes with
the reserved juice, and salt & pepper to taste. Simmer the sauce,
stirring occasionally, for 5 minutes, add the oxtails, and simmer
the mixture, covered, stirring occasionally, for 2-1/2 hours.

While the oxtails are cooking, in a large saucepan combine the
beans with enough cold water to cover them by 2", bring the liquid
to a boil, and simmer the beans, covered, for 1 hour, or until they
are tender. Drain the beans well and stir them into the oxtail
mixture. Simmer the mixture, uncovered, stirring occasionally, for
30 minutes to 1 hour, or until the meat is very tender, and serve
it sprinkle with the scallion greens.

Recipe FROM: Gourmet Magazine, Mar 1991

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