Paula Dean's Country Oxtails

I remember my dad talking about how good the oxtail soup was at his gourmet dinner back in the 60’s. Back then, I didn’t even know what oxtails were.

Oxtails are not something most people make everyday but after cooking them today, I think that everyone needs to try this recipe. You’ll definitely put it on the top of your southern, super comfort food list. Now I know why it is Paula Dean’s husband Michael’s favorite recipe. It was so delicious I started eating it right out of the pan after just one taste and never did plate them.

I am big fan of the slow braising cooking method. Two and a half hours in a 300 degree oven and it was perfectly cooked, much like the lamb shanks I cooked a few weeks ago.

After you eat the oxtails, be sure to suck the bones because they are full of delicious, enormous flavors.

Bon Appetit!
Paula Dean’s Country Oxtails

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 garlic, large ones cut in 1/2

1 teaspoon dried basil

1 teaspoon dried oregano

2 bay leaves

Hot Sauce to taste

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 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.

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.