Paula Deen’s Sexy Oxtails are wonderful and the recipe takes less than fifteen minutes of “hands on preparation”! Just pop it in the oven, program the oven for when and how long you want it to cook, and forget about it.
The slow braising of of the oxtails makes the meat fall off the bones tender and creates a rich stock.
Paula’s seasoning beats any seasoning mixture from French onion soup to homegrown herbs that I’ve tried for slow cooking red meat.
The recipe works so well that I’ve also cooked beef roasts this way. I just love the smell of the house while it’s cooking.
About 30 minutes before it’s done, I usually add some root vegetables. Potatoes which have been cooked this way are so good that they don’t even need butter.
Falling off the bone good!
- 2 oxtails 1-1/2 to 2 inches thick
- 1/3 cup soy sauce
- 2 large onions sliced
- 8 bay leaves
- 1 cup water
- 1 -2 tablespoon house seasoning
- 1 part of black pepper
- 1 part of garlic powder
- 4 parts of salt.
Trim as much fat off the tails as you can.
Season with Paula's house seasoning Sprinkle with soy sauce and cover with sliced onions and bay leaves. Cover with 1 cup water.
Cover the dish with foil. Bake for about 3 hours at 325 degrees.
Alternate Cooking Methods: Prepare it in a pressure cooker, 40 minutes under high pressure. Make it in the slow cooker by cooking on low for 8 to 10 hours.
Recipe based on one by carrie sheridan
Photo by rstavrakis