Photo: Country Oxtails Recipe
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
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:
- 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.
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By pudding1949_100...
katy, texas
on March 02, 2013
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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.
By dmervin
on February 25, 2013
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Oh My God!!! Cooked this for my family yesterday and it was Great!! Thanks Paula for such a good recipe!!
By vivalavino
on January 13, 2013
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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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