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Preparation Best Southern Smothered Oxtails

 


Who of you, like me, loves beef tail stewed in broth and black pepper, it's so delicious. In fact, my mother made it for us and the whole family liked it yesterday, so we decided to share the method with you

Ingredients :

2 1/2 pounds beef oxtails
2 tbsp worcestershire sauce
3/4 cup vegetable oil
1 tsp freshly cracked or ground black pepper
2 tsp kosher salt
1 1/4 cups all purpose flour
3 cups beef broth OR water
3 cloves of fresh garlic minced
1 large yellow onion
sliced
more salt & pepper for taste

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Direction:

Season the oxtails with 2 tsp legitimate salt, and 1 tsp dark pepper. 

Shower the worcestershire sauce all around the oxtails, then, at that point, throw the oxtails to ensure that they are covered. 

Then, sprinkle 1/4 cup of flour all around the oxtails, and ensure that the oxtails are covered with the flour. 

Next empty the vegetable oil into a huge skillet, and spot the dish over medium hotness. 

When the oil is quite hot, add the oxtails in, and earthy colored them. 

When the oxtails are quite earthy colored eliminate them from the skillet, and put them in the sluggish cooker. 

Get once again to the skillet with the hot oil. 

In case they are scorched pieces in the dish, spill out the oil, strain, clean the skillet, then, at that point, empty the stressed oil once more into the container. 

Begin adding the excess flour into the skillet, yet just a smidgen at a time. 

Whisk consistently. 

When the flour is brown, and takes after " thick peanut butter", gradually pour in the meat stock or water. 

Whisk while you pour! 

Ensure everything is sans knot, then, at that point, divert the hotness from medium to high. 

When the sauce arrives at a full bubble, lessen the hotness to medium, and include the cut onions, and garlic. 

Mix the sauce, and do a trial. 

Add as much salt and pepper that you figure you might require. 

Turn the hotness off, and empty the sauce into the sluggish cooker covering the oxtails. 

Ensure that the oxtails are well covered with sauce, then, at that point, set the sluggish cooker on high. 

Let cook for 8 hours. 

When done present with pureed potatoes, rice, or anything that you'd like.

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