Anyone cook oxtails?
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| Kinda like lamb shanks in that they need to be cooked long and slow with a nice flavorful broth and maybe aromatics (veggies and herbs) Brown them well first, remove from pan as they brown......don't rush this, do one or two at a time. Then saute your onions, garlic, plus whatever. Add your broth or wine, put back in the tails and put into a low oven, 275, for a couple of hours. Pressure cooker works OK for a first time experiment, just remember not too much liquid as you don't want to be boiling them. (yes, you have to brown them first as well) |
| I've never cooked them myself, but I've watched Paula Deen do it several times on her shows. She says it is her husband's favorite thing she cooks. I've always had good success with her recipes, so I'd be inclined to try it. |
| I've never tried it either! |
| Paul's Oxtail Recipe
This looks basic and yummy Quote: LevelEasy Yield 2 servings Times:Prep20 min Inactive Prep-- Cook4 hr 0 min Total:4 hr 20 min Recipe Ingredients Oxtails: 2 whole oxtails, sliced in 2-inch pieces House Seasoning, recipe follows Several dashes soy sauce 2 large yellow onions, sliced into half-moons 3 to 4 bay leaves Buttered Rice: 2 cups uncooked rice 4 cups water 1 stick butter Kosher salt Directions Preheat oven to 350 degrees F. Trim fat from oxtails. In a broiling pan, toss oxtails with House Seasoning (below) and soy sauce. Top with onions and bay leaves. Add water to fill pan 1/4 of the way to the top. Cover pan with foil and bake until oxtails are tender, about 2 1/2 to 4 hours. Remove foil cover from meat and brown in oven for an additional 5 to 8 minutes. Prepare rice according to package directions, adding butter and salt, to taste. Serve rice alongside ox tails. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups (save in tightly sealed container for up to 6 months) |
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