Country Oxtails

Total Time:
2 hr 55 min
Prep:
10 min
Cook:
2 hr 45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 pounds oxtails
  • House Seasoning, recipe follows
  • 1 teaspoon olive oil
  • 1 can beef broth
  • 1 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 6 cloves garlic, large ones cut in 1/2
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 (8-ounce) can tomato sauce
  • 1/2 Vidalia onion, cut into 6 wedges
  • 6 small new red potatoes, cut in 1/2
  • 4 medium carrots, cut into 2-inch lengths
  • 1 pot hot buttered rice
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions

Preheat oven to 300 to 350 degrees 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.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.


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4.7 77
Not like my grandmother used to make but just as good. The flavors are wonderful together. I usually don't add the potatoes no starch on starch with the rice but it is a huge hit at my house. item not reviewed by moderator and published
Had a fantastic meal, served over barley rather than the suggested rice adding a subtle earthy flavor. Cooked in the oven for about 2hrs 15min I would suggest aiming for the full 3 hrs, another bottle of wine should do the trick ;) I paired with Merlot however next time I'll add some heat and try a Malbec or Chianti. Also, as a note on the "House Seasoning" you only need about a 1/4cup. Once on the stove I threw in the veggies using fingerling potatoes added about a cup n' a half of stock and boiled for 20min covered. By the end there was about a 1/2" of sweet gravy goodness left in the bottom of the Dutch Oven. Highly recommend! item not reviewed by moderator and published
So great! Seared the oxtails and garlic in a pan, then threw it all into a crockpot for 4 hours, adding in the final veggies with 2 hours to go. And I used Montreal Steak Seasoning instead of the house seasoning. Super tasty. item not reviewed by moderator and published
WOW just made this for dinner tonight and best believe we are making this again!!! it was so easy!!!! item not reviewed by moderator and published
Wow! This is my first time cooking ox tails, but after making this recipe it won't be my last. I substituted Penzey's beef base and cream sherry because I didn't have stock or wine. Thanks Paula for another winner. You're the best. item not reviewed by moderator and published
Absolutely the best oxtail recipe! Seasoning was perfect. Easy to follow instructions. Family enjoyed it, and it has made the Greatest Kitchen Hits List. I wouldn't change a thing about the recipe. item not reviewed by moderator and published
Don't do the seasoning mixture. Turned out way too salty and I didn't even use a third of it. Ruined the dish. Very disappointed. Just regularly season the tails as you would any meat. item not reviewed by moderator and published
This was the ULTIMATE oxtail recipe. I will definitely be using over and over again. Although the hot sauce was not mentioned in the ingredients, I took it as: "to taste" so I added 3 shakes. It turned out perfectly. Next time I will do 4-5 because I love heat in my food. Thanks Paula I'm a Die Hard Fan!!! item not reviewed by moderator and published
Very easy to do. As one of the previous reviewers said, this will be great for short ribs. I am an old cook but had never experimented with oxtails before. Did not find enough meat on the large joints, and the small ones were only added weight!! I may like less tomato sauce and more beef stock. item not reviewed by moderator and published
Yummy ... whole family enjoyed this dinner. I dumped all the ingredients except the potatoes into a large pot on a back burner on low temperature and it simmered the afternoon away. I substituted a can of crushed tomatoes and a can of V-8 juice because I did not have any tomato sauce lying around. About an hour before everyone arrived at home from work and cross country runs I added about 8 potatoes sliced in half lengthwise so they could soak up the flavors as they cooked. Dinner was tender and ready for everyone and I did virtually no cooking all afternoon. I got a chance to read a book around other housework and listen to the rain fall outside. Thank you for a relaxing day ended with a great one pot meal Paula! ( I decided we did not need pasta since there was delicious potatoes and it kept it to only one pot needing to be washed. item not reviewed by moderator and published
I'm afraid you made the same mistake that many people make when using a "House Seasoning" which is that you used ALL OF IT. That is why it was so salty. Her seasoning recipe is intended to be stored in a container so you can use it whenever one of her recipes calls for house seasoning. I understand the confusion but at the same time, you should know that no recipe of this few servings would use an entire cup of salt. item not reviewed by moderator and published
:))))....nicely said... item not reviewed by moderator and published

Not what you're looking for? Try:

Oxtail Stew

Recipe courtesy of Emeril Lagasse