Southern Smothered Oxtails Recipes

SOUTHERN SMOTHERED OXTAILS

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

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.