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Southern Styled Oxtails

3-lbs oxtails
Southern Seasoning Blend, recipe follows
1-tsp olive oil
1-can beef broth
1-cup red wine
1-tbsp Worcestershire sauce
6-cloves garlic, large ones cut in 1/2
1-tsp dried basil
1-tsp dried oregano
2-bay leaves
1-tbsp Tabasco sauce
1-8oz 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*F
Sprinkle the oxtails liberally with Southern Seasoning Blend on both sides (store remaining seasoning)
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
Add the beef broth and scrape up the brown bits from the bottom of the pan
Add the red wine, Worcestershire sauce, and garlic cloves; stir
Add basil, oregano, bay leaves, Tabasco 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, about 15 minutes
Serve oxtails with the vegetables over hot buttered rice.

Southern Seasoning Blend

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