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All right, are y'all ready to cook oxtails?
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You know, people ask me all the time, Paula,
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what is your favorite food?
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And I have to say, the oxtails is right up there at the top.
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This is swinging sirloin.
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This is the part down here that swats the flies.
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And (laughs) this is the end that's closest to the rump.
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Now we've tried cutting these at the restaurant
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And it's really, really hard to cut through that bone.
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So this is something that you'll definitely
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want the butcher to do.
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Now I have had this one cut into pieces
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that are about two inches thick.
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This is a real, real rich meat because of all the marrow.
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There's going to be a fabulous marrow
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that comes out of this bone.
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People down South just love oxtails.
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And they would love for me to run them on the buffet
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at The Lady and Sons, but it's not always feasible
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because of the price of them.
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But once in a while, I do like to run them.
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So we're gonna take these now
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and we're gonna season them up.
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And this is just house seasoning I'm putting on them.
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All right, and I'm gonna put just a little bit of soy sauce.
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I found that this gives them a lot
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of flavor that you wouldn't have without it.
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You could, you could use a Worcestershire,
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but I'm not a big fan of Worcestershire.
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All right, now I'm gonna just lay a few bay leaves in there,
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I love that onion, but our house seasoning
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has salt, pepper and garlic already in it,
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but some extra garlic certainly wouldn't hurt it.
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And I'm just gonna kinda petal this onion.
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I kinda came up with this way of cooking them on my own.
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You know, it really just depends on whether you like a lot
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of gravy or you like just a little bit of the rich stock.
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So the last thing I'm gonna do to these
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is put just a little bit of water in the bottom of the pan
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'cause I don't want them to burn.
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So that's enough now we're gonna cover them.
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And I'm gonna let these cook until they're tender,
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which may take four hours.
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It may take two hours,
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just dependent on the quality of the meat.
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So in three and a half hours, four hours,
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we're gonna have oxtails.
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I'm gonna throw these into the 350 preheated oven.
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Y'all know that I'm not gonna make you wait that long
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And now I just wanna wash my hands.
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This is one of those dishes
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where you can really make it your own.
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I think I've just probably given you the idea
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so you can make it taste any way you want to.
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I took the tin foil off of this about 30 minutes ago
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and let the oxtails kinda brown.
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Can't wait to taste it with the rice.
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And then add my favorite little piece to it.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
