Tuesday, August 30, 2011

Tasty Tuesday!

Well I've decided to call today Tasty Tuesday!!! About a week ago we bought some oxtails from a farm we visited. We never have had them, so I wanted to try them. First off they're expensive. We paid $7.99 per lb. Second if you're thinking they're the tail of an ox, well you're wrong. They're the tail of the cow!!! So since I've never had them nor have I ever cooked them Amanda found a recipe for me online. It just so happened to be my all time, favoritest, Paula Deen!!! The verdict...I liked them and so did the boys, Tony and Amanda. Justin wasn't quite sure though because they are a little fatty and he doesn't care too much for that. Here's the recipe (we also thought the recipe would be great used with pot roast instead of the oxtails too).

Paula Deen's Country Oxtails
Total Time: 2 hr 55 min
Prep 10 min
Cook 2 hr 45 min
  • 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 of 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

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 gloves. 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.

I served ours with buttered rice, bread and green bean bundles!

Hope y'all give it a try and have a happy Tuesday!!!


  1. This sounds like something my husband would be interested in making! I'm going to have to pass on the recipe.

  2. my hubby would probably like this recipe :)