OXTAILS I

I don’t know many people that have ever made Oxtails, and most people I know dont know what they are. Oxtails are just that, the tail of a cattle. Beef. Meaty and tender when cooked properly, buttery and rich, with a lot of flavor. They’re actually pretty healthy once you trim down the fat.

Oxtails

3lb Oxtails – fat cut off

1 onion cut in quarters

8 garlic cloves

4 cups chicken broth

1 tablespoon seasoning salt

4 tablespoons white vinegar

2 table spoons of all purpose flour

1 8oz can of crushed tomatoes

After rinsing the meat off with cool water, trim excess fat off. Add oxtails to a cold bath of water mixed with the 4 tablespoons of vinegar, rinse them very well.

Add just enough oil to cover the bottom of your pot and heat until glassy. Season oxtails with seasoning salt, pepper, and a little garlic and onion powder. Add them to the pot and brown on all sides. You won’t be able to get them all done in one batch, so take them out and set aside as they’re finished. When all of the meat has been seared set it aside. Add a little of the broth to your pot and scrape the flavor from the bottom, add the rest of the broth and bring to a boil. Add one tablespoon of flour and whisk continuously until all lumps are gone, repeat with second tablespoon.

Add whole garlic cloves, quartered onion, and tomatoes, then add the oxtails back to the pot. They wont be fully covered in liquid, but they’ll create some of their own while cooking. Place a lid on the pot, and put in a 350° oven for 2 1/2-3 hours.

I serve mine with rice on the side, and steamed cabbage