Lowcountry Oxtails With Ham Hocks Recipes

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LOWCOUNTRY OXTAILS WITH HAM HOCKS



Lowcountry Oxtails With Ham Hocks image

Make and share this Lowcountry Oxtails With Ham Hocks recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Meat

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 ham hocks, split in half
8 -10 oxtails, pieces
1 large green bell pepper, chopped
1 large onion, chopped
1 stalk celery, chopped
salt and pepper

Steps:

  • Put the ham hocks and oxtail pieces in medium pot, two-thirds full with water, and boil about 15 minutes. Drain and rinse the meat under running water. Return the oxtail and ham hocks to the pot and refill with water as before. Add the bell pepper, onion, and celery. Add salt and pepper to taste. Boil until all the meat is tender (2 hours or more). You may need to add more water to the meat before it is done, but don't add more than 1 to 3 additional cups, because you want the gravy to be rich. Serve with rice or potatoes, and be ready for some lip-lickin' grub.
  • NOTE: After draining and rinsing the meat, I would use beef broth or stock instead of the water in the second boiling.
  • ANOTHER NOTE: I like to brown the oxtails before cooking.

Nutrition Facts : Calories 24.8, Fat 0.1, Sodium 10.7, Carbohydrate 5.7, Fiber 1.5, Sugar 2.8, Protein 0.8

COLLARD GREENS WITH HAM HOCKS



Collard Greens with Ham Hocks image

A true Southern delicacy, it's hard to even find collards with ham hocks served in other parts of the country. But once you've had them, they're sure to be a staple at all your cookouts. Be sure to save the pot liquor (the broth leftover after boiling the greens) as a stock for soups and stews!

Provided by Brian Genest

Time 2h35m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
½ medium white onion, chopped
4 cloves garlic, smashed
2 (32 fluid ounce) containers chicken stock
3 cups water
2 hocks smoked ham hocks
3 tablespoons apple cider vinegar
2 tablespoons whole black peppercorns
2 bunches collard greens - rinsed, trimmed, and chopped
6 slices chopped cooked bacon

Steps:

  • Heat olive oil in a large stockpot over medium heat. Add onion and saute until fragrant, 3 to 4 minutes. Add garlic and cook for 30 seconds more.
  • Add chicken stock, water, ham hocks, vinegar, and peppercorns to the pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 hour.
  • Strain solids out of the pot and increase heat to high. Add collards and return to a boil. Add bacon and reduce heat to a simmer. Continue to simmer until greens are tender, about 1 hour.
  • Ladle collards into bowls with a little stock and serve.

Nutrition Facts : Calories 236 calories, Carbohydrate 7.2 g, Cholesterol 44.6 mg, Fat 16.9 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 5.4 g, Sodium 934.8 mg, Sugar 1.2 g

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