Miss Carols Oxtails
From greekgirrrl 16 years ago
- 480 minutes to make
- Serves 8
This dish was made by Miss Carol, a Jamaican woman I knew, who was a chef at a small caribbean restaurant in Greenwich Village, NYC. It is definitely comfort food.
Ingredients
- 3 pounds oxtails shopping list
- 1 teaspoon plus ½ teaspoon salt shopping list
- ½ teaspoon plus 1/8 teaspoon garlic salt shopping list
- 1 teaspoon seasoned salt shopping list
- 1 teaspoon plus 1/8 teaspoon pepper shopping list
- 1 cup all purpose flour shopping list
- ¼ cup plus 3 tablespoons canola oil shopping list
- 2 cups chopped and peeled potatoes shopping list
- 8 whole plum tomatoes shopping list
- ½ cup chopped carrots shopping list
- ½ cup chopped celery shopping list
- ½ cup chopped tomatoes shopping list
- ½ cup chopped onions shopping list
- 6 cups chicken stock shopping list
How to make it
- Rinse Oxtails
- Preheat oven to 250 F
- For this recipe small to medium sized oxtail work best because they can all fit in the sauté pan. If you can’t get the smaller ones, its ok just remember to cut off the fat caps as much as you can without cutting away to much meat or maybe you could ask you butcher to do this for you.
- Season oxtails with 1 teaspoon salt, ½ teaspoon garlic salt, seasoned salt, and one teaspoon pepper on both sides. Pat seasonings into meat to seal in flavor. You will get much better flavor because of the slow cooking process and the seasoning will really seep in.
- Dredge oxtails in flour
- Pat off excess flour
- Place sauté pan over high heat and coat with canola oil
- Sear oxtails on both sides, you just want to brown them nicely be careful not to let them burn.
- Add potatoes and whole plumb tomatoes, season vegetables with salt, garlic salt, and pepper
- At the same time you start searing the meat, add carrots, celery, chopped tomatoes, and chopped onions to a separate sauté pan lightly coated with canola oil. Season vegetables with salt, garlic salt, and pepper
- Let the vegetables cook down for about 15-20 minutes
- Remove oxtails, tomatoes and potatoes from heat and pour into large casserole dish
- Remove vegetables from the other sauté pan and pour into casserole dish
- Add chicken stock
- Place in oven and let cook down for 6 hours on 250 F.
- I suggest putting this on top of some white rice that you cooked about 15 minutes before the oxtails get done
The Rating
Reviewed by 4 people-
Oxtail meat is so delicious..many people are uneducated about its tastiness-especially in stews.
uptightwasp
in Framingham loved it
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Pricey, but worth it. Love this.
jenniferbyrdez
in kenner loved it
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these are good! watch out for your fingers! you'll bite 'em off.
jett2whit
in Union City loved it
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