Baked Oxtails

I am a big fan of ox-tails!  They are truly delicious..can never get enough.  I just love them and so do my mother!  My mom could eat 3 to 4 packs by herself!  LOL!  They will have your fingers sticky licking good! 

I make them several different ways.  Baked, stewed or what ever way you like.

Ingredients:

6 lbs ox-tails, trimmed
Seasoned flour (salt, pepper and cayenne) for dredging the ox-tails
Evoo (Extra Virgin Olive Oil)
Sliced onions, part diced
Sliced green and red peppers
3 garlic cloves, minced
1 Tbsp grated and peeled fresh ginger root
Sprinkles of red pepper flakes
Oregano
jalapeno pepper, seeded (depending on your pilot), chopped
Potatoes, cubbed
Thyme
Salt and Pepper
Bay leaf
2 Tbsps brown sugar
2 cups beef broth


Heat oil in a heavy large frying pan.  Season oxtails with salt and pepper.  Working in batches, coat oxtails with flour; shake off excess.  Add to the pan and cook until golden brown on all sides.  Transfer oxtails to a plate.  Drain oil from the pan but leaving about 3 TBSPs of drippings in the pan.  Add diced onions, garlic, ginger, thyme, Oregano, jalapeno pepper, and bay leaves.  Add wine, 1/2 cup broth, sugar and oxtails.  Bring to a boil.  Reduce heat, cover and simmer for about an hour.  (You probably want to use a large Dutch oven so you can fit all the oxtail in one pot.  That depends on the amount you are making.)

Pour the oxtails along with the liquid (skim fat from surface) in a large baking dish.  Add the remaining broth, sliced onions, peppers, potatoes, and red pepper flakes to the baking dish and mix well.  Bake for about 1 1/2 hours to 2 hours.  And dinner is served!!!!  Bon Appetit! 

I served these with rice medley, steamed green beans, potato salad, navy beans and corn bread.

Enjoy!



Jill's Comfort Zone