Ingredients Jump to Instructions ↓

  1. 3 pounds oxtails House Seasoning, recipe follows

  2. 1 teaspoon olive oil

  3. 1 can beef broth

  4. 1 cup red wine

  5. 1 tablespoon Worcestershire sauce

  6. 6 cloves garlic, large ones cut in

  7. 1/2 1 teaspoon dried basil

  8. 1 teaspoon dried oregano

  9. 2 bay leaves

  10. 1 (8-ounce) can tomato sauce

  11. 1/2 Vidalia onion , cut into 6 wedges

  12. 6 small new red potatoes, cut in

  13. 1/2 4 medium carrots, cut into 2-inch lengths

  14. 1 pot hot buttered rice

  15. 1 cup salt

  16. 1/4 cup black pepper

  17. 1/4 cup garlic powder

Instructions Jump to Ingredients ↑

  1. 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 cloves. 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. Mix ingredients together and store in an airtight container for up to 6 months.


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