Paula Deens Sexy Oxtails Recipes

COUNTRY OXTAILS

Steps:

• Preheat oven to 300 to 350 °F.
• Sprinkle the oxtails liberally with House Seasoning on both sides.
• Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce and garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce, tomato sauce and the reserved oxtails. Stir to combine all ingredients together.
• Cover tightly, place in oven, and bake for 2 to 3 hours.
• Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.
• Serve oxtails with the vegetables over hot buttered rice.

PAULA DEEN'S SEXY OXTAILS

Steps:

• Trim as much fat off the tails as you can.
• Season with Paula's house seasoning [1 part of black pepper plus 1 part of garlic powder to 4 parts of salt].
• Sprinkle with soy sauce and cover with sliced onions and bay leaves
• Cover with 1 cup water.
• Cover the dish with foil.
• Bake for about 3 hours at 325 degrees.
• Serve on top of buttered rice.

OXTAIL AND BUTTER BEANS

Steps:

• Season oxtails with salt and pepper. Set aside.
• In a large pot over medium, heat oil. Add the oxtails in batches, taking care not to crowd the pan, and brown, scraping the bits off the bottom of the pan, about 3 minutes per side. (You want a deep-brown crust to form on the outside.) Drain some of the oil, leaving about 2 tablespoons in the pan, and move oxtails to a plate.
• Add scallions, onions, Worcestershire sauce, curry powder, paprika, pimento seeds and thyme, and sauté for about 5 minutes until the onions are translucent. Add Scotch bonnet peppers, bouillon, tomato and browning paste, and stir for 1 minute. Add garlic and ginger, and sauté for another 30 seconds.
• Add oxtails to the pot, along with enough liquid to completely cover the meat. Bring to a boil and let simmer until tender (depending on the oxtail size and preference), about 2 to 3 hours, stirring occasionally.
• Once oxtails are tender, add butter beans to heat through, about 5 minutes and up to 10 or 15, if you like a more tender bean. Remove the thyme sprigs and Scotch bonnet peppers; remove the pimento seeds as you see them, or if you like. Taste and adjust seasoning, and serve hot with rice and peas, and sweet plantains.