Saturday, May 5, 2012

Oxtails with Buttered Rice

We have never had oxtails until now. We've seen them cooked on food shows, and heard people talk about how great they are, but we never had the opportunity to try them. Until now.

These are really great. They take time to get tender, but the wait is worth it. Don't be afraid to try them!

This is a very simple recipe from Paula Deen.

Makes: 2 servings
Prep time: 5 minutes
Cook time: 2 1/2-4 hours
Printable Recipe


  • 2 large oxtails slices (about 2" thick each)
  • A few dashes of soy sauce (or Worcestershire sauce)
  • 2 tablespoons kosher salt
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon garlic powder
  • 2 large yellow onions, cut in half and then sliced then
  • 4 bay leaves
  • 2 cups rice
  • 1 stick butter

1. Preheat oven to 350 F.

2. Trim any extra fat off the oxtails. Season with the soy sauce.

3. Combine the salt, pepper and garlic powder. Sprinkle over all sides of the oxtails.

4. Place oxtails in a Dutch oven or broiler pan. Top with onions and bay leaves.

5. Pour enough water into the Dutch oven to fill it about 1/4th full. Cover with lid (or foil) and place in oven for 2 1/2 - 4 hours until tender. Check the water level every hour to make sure you don't need to add water.

6. During the last 20 minutes of cooking, cook the rice per package instructions. When done, add in the butter and stir until melted.

7. Remove cover from meat and let cook another 5-10 minutes to brown.

8. Serve oxtails over rice.

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