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Today I am making Michael Groover's favorite meal
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and you know it ain't got nothing to do with turkey.
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We've had our share of turkey now, but Thanksgiving is over.
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Michael's favorite meal in the whole world is oxtails.
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oxtails used to be a poor man's meal,
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Well, now oxtail's so expensive.
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But you can see how big they are.
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Now, this is actually the tail,
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and this is the part that's closest to the body right there,
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and then towards the end of the tail it gets smaller.
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And they are out of this world.
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And these are my favorite ones, this size.
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Ooh my gosh, it's so good.
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So anyway, I sprayed my pan with some non-stick,
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I put a little oil in there
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and I think I put too much,
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I don't want a whole bunch,
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'cause they're gonna produce a good bit of oil themselves.
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Alright, so I'm going to salt and pepper 'em.
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And there's several ways, now, you can cook oxtails,
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you can put 'em in a pot
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and just cook 'em like you were cooking beef stew.
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Or you can bake 'em in the oven, that works too.
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But because it takes so long to get 'em tender, y'all,
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I'm going to put mine in my pressure cooker.
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So I'm just gonna brown these off a little bit,
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just enough to, you know, pull out some of the flavors.
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And like I said, you really don't have to do this
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unless you just want to,
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I just think it brings out flavors in the oxtail.
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So I've got this going pretty high y'all.
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And like I said, I just wanna pull out some of the flavors.
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And if I was cooking these in the oven,
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or on top of the stove,
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I'd be looking at probably two and a half, maybe three hours
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for them to get as tender as I like them.
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So I can cut that down a lot using the pressure cooker,
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I'll probably set them on 45 minutes in my pressure cooker,
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and then I'll check on 'em then
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and make any adjustments that I need to.
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And I may need to run it back for another 15 minutes,
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So you can see that they're getting nice and toasty
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on the cooking side, well that one's not so toasty,
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but after I get 'em browned on both sides,
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I'm gonna throw 'em in my pot,
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and I'm gonna rotate this,
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because one side is cooking faster than the other.
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But in my pot, I'm putting one onion in it,
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and then after I get the oxtails in here,
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I'm gonna put some garlic.
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And you can put any kind of flavoring you want,
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I just happen to like, you know, the more simple flavors.
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Do we have any fresh thyme, Eddie, out there in the?
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You know what, I think a little fresh thyme
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might kick this up a little bit, might be good in it.
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Okay y'all, I think I have cooked them long enough,
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so I'm gonna move my pressure cooker up here
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and I'm gonna cut off the light, cut off the fire,
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and I'm going to just,
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I think it's time to use a spoon.
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And I'm just gonna lay these on top of those onions.
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I think I'm gonna have to cook these separately,
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because there is no room left, gang.
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Alright, so Eddie went outside to see about the thyme,
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and it's all dried up except for this much.
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So I'm gonna put that much.
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I'm gonna put some more garlic.
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oh my gosh, (chuckles)
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some beef base in it,
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And I went to the grocery store the other day,
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and I knew I needed some,
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and they didn't have any beef,
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but they've come out with a lot of new flavors.
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So I'm gonna rinse this out,
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I'm gonna put some hot water in it and rinse it out
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so I can get every drop of the good. (chuckles)
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Eddie found some oregano that hadn't dried up,
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so I'm gonna put that oregano,
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'cause the the flavors are much the same to me,
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And I'm gonna set this here
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and see my water level.
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I'm gonna put it on 45 minutes, Eddie, if you'll-
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- [Eddie] There it is.
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- Oh my gosh, look at all that future gravy.
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- [Eddie] It smells so good.
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I think we're gonna have to run 'em for another 15 minutes
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to be sure that they are done.
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When you buy oxtails, they have got so much fat on them,
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they are not good about trimming them close
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at the grocery store,
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'cause you know, they sell it by the pound.
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So it took Michael and me about an hour yesterday,
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to cut off the fat, you're gonna need a good sharp knife,
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and some of it you just have to leave on,
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but the big chunks, I mean,
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we get as much fat off of 'em as we can.
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Alright y'all, I cooked these short ribs,
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oxtails, for one hour.
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And even though Michael and I worked
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on trimming them real close,
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it still produces more fat than I care to serve to anybody,
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so I'm gonna take my bread
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and I'm gonna dip up the grease.
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This bread will pick up some of the fat.
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Or, the easiest way is to pour your gravy in a bowl
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and put it in the refrigerator.
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But I'll show you what else works good,
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and that's taking a lettuce leaf
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and that grease will just,
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look, see, it's just pure grease.
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Alright, now we're gonna make our gravy using corn starch,
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and I just mixed this up in my coin starch container,
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because as it turned out,
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I probably didn't have table and a half of coin starch left,
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so I just mixed my slurry up in here.
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So I used a little bit of that extra fine flour
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along with my coin starch slurry,
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and I used a little bit of this for darkening my gravy
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to get it the color that I wanted.
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Now I'm gonna taste it
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to see how I need to adjust the seasonings.
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I don't think it needs a thing.
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- [Theresa] I was gonna say,
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that's the look of no adjustments.
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- Uh-huh, I don't think I can do a thing
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to improve that gravy, (steamer whizzes)
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that pile on my mashed potato cauliflower potatoes.
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Beautiful gravy. Beautiful, beautiful.
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I hope y'all can see it good, I hope you can get it, Eddie.
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Look at that, Theresa. Isn't that beautiful?
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Okie dokie, dropping these little puppies down in here.
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And the longer it sits, the better will get y'all.
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I grabbed that little bit of fresh parsley I had left over.
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I just like seeing a little bit of beautiful green.
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So I'm gonna let these continue to simmer in that gravy.
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the gravy is perfect.
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So promise me you'll try an oxtail,
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at least one time to say you have.
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after all that turkey you've been eating.
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So we're sending love and best dishes your way.
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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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Love and Best Dishes Y'all.
