Here's another Southern comfort food done as easy as I can possibly make it, Braised Oxtails served over rice. I wanted to give you 2 ways of doing it so you can make the choice. Thanks so much for watching.
Oxtails | 3 Pound , trimmed | |
Kosher salt | 1 Tablespoon ((Or To Taste)) | |
Black pepper | 1 Teaspoon ((Or To Taste)) | |
All purpose seasoning | 1 Tablespoon | |
Smoked paprika | 1 Tablespoon | |
All purpose flour | 1 1/2 Cup (24 tbs) | |
Olive oil/Vegetable oil | 3 Tablespoon | |
Green bell pepper | 1 , sliced into ½ inch slices | |
Red bell pepper | 1 , sliced into ½ inch slices | |
Yellow onion | 1 , sliced into ½ inch slices | |
Garlic | 3 Clove (15 gm) , thinly sliced | |
Fresh rosemary leaves | 1 Tablespoon | |
Fresh thyme leaves | 1 1/2 Tablespoon | |
Beef stock/Broth | 1 1/2 Quart |
MAKING
1. Season oxtails with salt, pepper, smoked paprika and all purpose seasoning.
2. Lightly coat seasoned oxtails with all purpose flour.
3. Heat olive oil in a dutch oven. Brown the oxtails on both sides.
4. Remove the oxtails and deglaze the pan with beef broth.
5. Add the oxtails back to the pot and then pour the beef broth on top.
6. Drop in fresh rosemary leaves and thyme leaves followed by garlic, peppers and onions.
7. Place the lid of the pot.
8. Cook in oven at 350 F for 4 to 4 1/2 hours. Alternatively place the crockpot on medium heat and cook for about 5 1/2 to 6 hours or on low flame for 8 to 9 hours.
SERVING
9. Spoon the meat and vegetables on some nicely cooked rice. Serve with a side of vegetables. Enjoy.
Serving size
Calories 585Calories from Fat 240
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 8 g40%
Trans Fat 0 g
Cholesterol
Sodium 1716 mg71.5%
Total Carbohydrates 35 g11.7%
Dietary Fiber 3 g12%
Sugars 3 g
Protein 49 g98%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet