Yummy Oxtails Recipes

SOUTHERN-STYLE OXTAILS

Southern-Style Oxtails image

Provided by Food Network

Time 3h40m

Yield 8 servings

Number Of Ingredients 10

Ingredients

10 pounds oxtails, excess fat trimmed
1 medium yellow onion, diced
1 large green bell pepper, diced
3 ounces beef base
3 ounces chicken base
4 tablespoon garlic powder
2 tablespoons salt
2 tablespoons browning and seasoning sauce, such as Kitchen Bouquet
1 tablespoon ground black pepper
1 tablespoon cayenne pepper

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

Jamaican Oxtail image

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

Ingredients

2 ½ pounds oxtail
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon garlic and herb seasoning (such as Spike®)
1 teaspoon browning sauce (such as Grace®)
¼ teaspoon ground paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 onion, chopped
4 garlic cloves, minced
3 cups low-sodium beef broth
1 bunch fresh thyme
1 sprig fresh rosemary
1 bay leaf
2 tablespoons unsalted butter

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

YUMMY OXTAILS

YUMMY OXTAILS image

my whole family loves this dish i can remember growing up in the country and having oxtails on saturday evenings for dinner oh how i miss those days!

Provided by FANNIE MCCOY @ZAYDEN2

Categories Other Main Dishes

Number Of Ingredients 10

Ingredients

3 pound(s) oxtails (cut up)
- all purpose flour for dredging
3 tablespoon(s) vegetable shortening
14 - onions, small white
1 - bay leaf
1 cup(s) mushrooms, fresh
- salt &pepper
1 cup(s) sliced carrots
1 - clove garlic minced
2 cup(s) dry red wine'beef stock or consomm'e

Steps:

preheat oven to 350*roll oxtails in flour seasoned with salt and pepper
brown the meat in the shortening in a hot skillet and transfer to a casserole dish for baking
add carrots,onions &garlic to the pan and brown well
transfer this to the casserole and add the wine and seasonings.add enough beef stock to barely cover and sprinkle with salt and pepper
cover and bake for 3hrs.or until meat is tender
saut'e the mushrooms in butter and add to the casserole the last 30 min.of cooking

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