Ohsotastyrice Recipes

OXTAILS WITH GRAVY

Oxtails with Gravy image

This recipe was my mom's. It's a soul food blast from the past. I adjust spices to my personal taste (I love lots of spices). Double the gravy recipe if you like lots of gravy. My family loves this dish served with rice.

Provided by txnurselaw

Categories Main Dish Recipes

Time 3h40m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef oxtail
1 clove garlic, minced
1 onion, chopped
1 tablespoon salt
1 teaspoon pepper
1 tablespoon Greek seasoning
1 teaspoon seasoning salt
2 tablespoons bacon drippings or shortening
2 tablespoons all-purpose flour
2 cups broth from cooked oxtails
2 dashes browning sauce
salt and pepper to taste
garlic powder to taste

Steps:

Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.
Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 5 g, Cholesterol 166.5 mg, Fat 20.4 g, Fiber 0.6 g, Protein 46.8 g, SaturatedFat 8.5 g, Sodium 1841.3 mg, Sugar 0.8 g

OXTAIL

Oxtail image

Provided by Guy Fieri

Categories main-dish

Time P1DT2h20m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 cups flour
5 pounds oxtails cut into 1/2-1-inch slices
3 onions, chopped
2 scallions, chopped
4 cloves garlic
1 tablespoon chopped ginger
2 sprigs fresh thyme
3 tablespoons oil
1 teaspoon whole allspice (pimento grains)
1 large carrot, julienned
1 green scotch bonnet pepper
4 bay leaves
Salt
1 tablespoon butter
1/2 tablespoon sugar
One 14.5-ounce can butter beans, such as Grace, drained
Jamaican rice and peas and fried plantains

Steps:

For the spinners: Place the flour in a bowl and slowly pour in enough water to make a firm dough. On a lightly floured surface with floured hands knead the dough. Pinch 1 tablespoon portions of the dough and roll them into tiny logs or tiny cigars. You should have at least 24.
For the Oxtails: In a blender blend 2 of the onions, 2 cloves of the garlic, 1 sprig of the thyme, 1 of the scallions, 1 tablespoon of oil, a generous sprinkle of salt and a 1/2 cup water.
Pour half of the marinade over the oxtails and marinate in the refrigerator for 24 hours. Reserve the remaining marinade for later use.
Heat the remaining 2 tablespoons of oil in a deep frying pan with the remaining cloves of garlic and 1/2 a teaspoon of the allspice. Brown the oxtails on both sides for 20 minutes.
Place the oxtails in a pressure cooker with the remaining onion, thyme, scallion, ginger, a sprinkle of salt and 4 cups of water (make sure that the oxtails are fully covered with water.) Set pressure cooker on high and cook until the oxtails are falling off the bone, about 1 hour.
Add the carrot, scotch bonnet pepper, bay leaves, sugar, butter, remaining allspice, reserved marinade and the spinners to the pressure cooker. Simmer on the stovetop until reduced, 15 to 20 minutes.
Add the butter beans and cook for 2 more minutes. Serve with Jamaican rice and peas and fried ripe plantains!

OH SO TASTY RICE

Oh so Tasty Rice image

This little dish came about because I had a bowl of cooked rice in the fridge and didn't fancy what DH was eating. Was sooooo tasty. Next time I plan to add celery and possibly some herbs. The simplicity and speed appealed to me but the taste just knocked me out.

Provided by susan thomas 21

Categories < 15 Mins

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1/2 onion
3 slices streaky bacon
8 mushrooms
125 g fresh spinach
1 cup cooked rice
garlic powder, to taste
50 g freshly grated parmesan cheese

Steps:

Heat oil and fry onions until translucent, add chopped bacon and fry until well done, add mushrooms until golden around the edges.
Throw in the spinach, stir.
Add thecooked rice and stir.
Shake in enough garlic powder to taste.
Stir well.
Finally, sprinkle with parmesan.

Nutrition Facts : Calories 1178.4, Fat 80.3, SaturatedFat 27.8, Cholesterol 121.1, Sodium 1817.5, Carbohydrate 70.3, Fiber 5.7, Sugar 6.2, Protein 45.4

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