SOUTHERN SMOTHERED OXTAILS
These oxtails are slow-cooked until they are fall-off-the-bone tender, then smothered in a homemade onion and garlic gravy. You can't beat this flavor!
Provided by I Heart Recipes
Categories Dinner Slow Cooker
Time 8h20m
Number Of Ingredients 10
Steps:
- Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.
- Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
- Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
- Next pour the vegetable oil into a large pan, and place the pan over medium heat.
- Once the oil is nice and hot, add the oxtails in, and brown them.
- Once the oxtails are nice and brown remove them from the pan, and put them in the slow cooker.
- Return back to the pan with the hot oil.
- If they are burnt pieces in the pan, pour out the oil, strain, clean the pan, then pour the strained oil back into the pan.
- Start adding the remaining flour into the pan, but only a little bit at a time.
- Whisk continuously.
- Once the flour is brown, and resembles " chunky peanut butter", slowly pour in the beef broth or water.
- Whisk while you pour!
- Make sure everything is lump free, then turn the heat from medium to high.
- Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions, and garlic.
- Stir the gravy, and do a taste test.
- Add as much salt & pepper that you think you may need.
- Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.
- Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high.
- Let cook for 8 hours.
- Once done serve with mashed potatoes, rice, or whatever you'd like.
- Enjoy!
SOUTHERN-STYLE OXTAILS
Steps:
- Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.
JAMAICAN OXTAIL
After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!
Provided by Verifydis
Time 3h45m
Yield 6
Number Of Ingredients 20
Steps:
- Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
- Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
- Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
- Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 9.4 g, Cholesterol 114.1 mg, Fat 22 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1583.3 mg, Sugar 4.9 g
JAMAICAN OXTAIL
Steps:
- In a small bowl bowl, combine the first 9 ingredients. Add oxtails to a shallow dish; rub mixture over oxtails. Cover and refrigerate overnight., In a Dutch oven, heat oil and butter over medium heat. In batches, brown oxtails on all sides; set oxtails aside. In the same pan, add onions, carrots and pepper; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. , Add beef broth to pan, stirring to loosen browned bits. Bring to a boil. Add oxtails, potatoes, thyme and rosemary. Reduce heat; cover and simmer until oxtail meat is tender and starting to fall away from bones, 2-1/2-3 hours. Remove and discard herbs. Remove oxtails; keep warm. Simmer, uncovered, until mixture reaches desired thickness, 5-10 minutes. Return oxtails to pan. If desired, garnish with parsley.
Nutrition Facts : Calories 460 calories, Fat 26g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 2770mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.
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