Country Oxtails

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Saw the recipe on fb, went and purchased ingredients and fixed it the next day, it was awesome so easy but yet taste like something I spent hours on, this is a keeper, ty Paula and by the way have purchased yours cakes at Wal-mart, excellent bought 3 for church and had great come back on them but just told them Paula made them.
For a update, I fixed this recipe with short ribs, awesome and so good can't get enough, next will be with a roast, ty u Paula.

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Oh My God!!! Cooked this for my family yesterday and it was Great!! Thanks Paula for such a good recipe!!

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Made this for the second time today. I personally think the hot sauce is unnecessary, there is already plenty of flavors in the recipe. Instead of tomato sauce, I used 3 fresh whole tomatoes, peeled and pureed, added a teaspoon of tomato paste. It came out perfectly.

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It's a nice recipe but did anybody see hot sauce in the list of ingredients? I didn't but yet it was mentioned to be added so we have no idea how much. Anybody? TY

P.S.- A nice suggestion not mentioned anywhere is to use a pressure cooker instead, saving you about 3 hours. Made it dozens of times using this method and it falls off the bone in a quarter of the time. Bon Apetito!

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This was FANTASTIC! I only had 2 lbs of oxtail so I cut up a pound and a half of chuck roast into tail sized pieces. Also skipped the potatoes - potatoes on rice seemed like overkill. This is go-to recipe for oxtail from now on!

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I LOVE this recipe & even tried it with beef short ribs & love it MORE!

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This was absolutely delicious. I used to eat this all the time while I was growing up. My family really enjoyed this when I cooked it for them. Thanks Paula for this great recipe.

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I love this recipe. Ever since traveling to Spain oxtail has become a favorite meal. I tried a different recipe and it disappointed. Paula Deen's recipe brought me back to Toledo Spain and Andalucia where I had the most delicious oxtail. The only alteration I made was to add the carrots, onions and small red potatoes an hour before removing from the oven, rather than cooking on the stove top for 15 minutes. The sauce is so rich and packed with flavor. I used a full bodied tempranillo wine for extra punch. My bf is from Columbia SA and we've traveled through Spain a number of times...never failing to consume as much oxtail as we could along the way. He loves this recipe as well. It's the real deal!

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LOVE IT, LOVE IT. Very tasty not greasy and flavorful. My husband was use to the traditional stove top way, but after I used this recipe he loved it!!

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I was a bit scared, I never tasted or made ox tails. However, I trusted Paula and it was a great recipe that my family enjoyed. Don't try reducing the baking time and adding the vegs early. The tails needed all that time in the oven to become tender! Thank you Paula!