Up next in 10
Love & Best Dishes: Michael's Favorite Oxtails Recipe | How To Make Oxtails and Gravy
Jun 13, 2022
Michael's Favorite Oxtails Recipe | How To Make Oxtails and Gravy - Want to learn how to make the best oxtail recipe? Paula shares how to make oxtails and gravy in pressure cooker for Father's Day!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Michael's Favorite Oxtails Recipe: https://www.pauladeen.com/recipe/michaels-favorite-oxtails-with-buttered-rice/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/watch?v=53RSO_o1DX0&list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- Hey, everybody come on in the kitchen with me
0:03
and with Michael,
0:04
because
0:06
I am doing I'm cooking,
0:08
Michael's favorite oxtails
0:12
but I told Eddie and Theresa, you know
0:15
I don't know which is Michael's favorite, which recipe
0:18
because you can do these oxtails three different ways.
0:22
You can do them on a cookie sheet
0:24
with a little bit of water
0:25
and of course all the seasons,
0:27
and it they'll be a richer
0:32
oxtail because you're not drowned in water.
0:37
The next way you can do it is just like a pot roast.
0:41
You can brown these and then cover them with water
0:45
put your seasonings, your onions, your bell peppers
0:48
whatever you want, and then let it cook all afternoon
0:53
on top of the stove.
0:55
And the next way that you can do these
0:58
that I have cooked them many times
1:00
is in my pressure cooker,
1:03
because oxtails do take a long time, y'all
1:06
cause that's some tough, tough meat
1:09
but it's succulent meat.
1:12
It has worked hard keeping all the flies off of that cow.
1:16
It's worked hard in its lifetime.
1:19
In fact, Michael calls him swinging sirloins.
1:22
So, Michael, my question to you is
1:25
which is your favorite way for me to cook your ox tails?
1:28
- [Michael] Well, I thought number two
1:29
and three were the same way I thought
1:32
but I liked with the gravy.
1:34
- It's basically the same way.
1:35
- [Michael] Yeah.
1:37
- So
1:38
- I like it with the gravy.
1:40
- Okay.`
1:41
- And onions.
1:42
- Okay. So you're saying the pressure cooker.
1:46
- Yeah. Or if you, I don't care how you cook it,
1:47
it could be campfire.
1:48
- Well, you know, we take, we are looking
1:50
at three or four hours, you know, if, if I do it
1:54
in a pan on top of the stove, so it's strictly up to you.
1:58
- Well, like I said, I just liked it with the gravy, so.
2:01
- Okay. So the gravy it is.
2:05
- Alright so the grocery store didn't but have two packs
2:09
of oxtails and they look real good.
2:13
And then I found this boneless
2:16
beef rib.
2:18
So I thought, darn, those are gonna take
2:20
about the same amount of time to cook.
2:22
So in order to get a mess up
2:26
I'm gonna get those and throw them in with it.
2:29
So now the one of the first things I do though is
2:34
these are a fatty fatty cut.
2:39
So I'm gonna trim it
2:43
some more
2:45
of all the fat.
2:48
Or as much fat as I can get.
2:52
So after I get that done, I'll pop back in with you
2:58
and we'll get these going on top of the stove for my man.
3:05
Okay. Y'all so Michael has informed me
3:09
which recipe is truly his favorite.
3:12
And I wanna show y'all how much fat
3:16
I got off those four little oxtails.
3:20
It's amazing because of butcher shop.
3:23
They don't, they're not gonna trim it real, real close now.
3:28
All right, I've got my fresh garlic chopped.
3:32
I've got my onion sliced.
3:36
Now this is where you need to pick your flavor.
3:40
I like soy sauce.
3:43
Some people like Worcestershire.
3:46
What do you like, Michael?
3:48
- [Michael] Well, it depends.
3:49
I like um,
3:51
- Oh, you like soy sauce?
3:54
- [Michael] I do like soy sauce but I
3:56
- All right, well, listen
3:57
let's split the difference
4:01
and uh
4:04
we'll do a little Worcestershire too.
4:06
This is one of my favorite parts of the tail y'all.
4:09
It's you know, the tail's fat
4:11
at the base and then it gets skinny.
4:15
These are so delectable.
4:17
The only way you can eat them is with your hands.
4:22
Isn't that right Mikey?
4:24
- [Michael] Yeah, I guess.
4:26
- All right, so I'm gonna sprinkle them
4:28
with a little Worcestershire too.
4:31
That way we'll cover all the bases.
4:36
All right.
4:36
Now, just to enhance the amount of garlic
4:41
I'm gonna spray them with a little
4:44
garlic powder.
4:47
And now I'm gonna salt and pepper them.
5:02
Oh, these are gonna be so good.
5:12
Now if you wanted to,
5:14
you could brown these,
5:18
in a skillet on top of the stove,
5:21
but you know, I'm, I'm not gonna worry about that.
5:25
I'm gonna,
5:29
I'm gonna just let, them do their magic in here.
5:33
Here we go.
5:37
I've already got it turned on y'all it sizzling.
5:42
In fact, I can actually brown in my pressure cooker.
5:46
This is a bad boy right here.
5:50
I could brown them and then start them
5:52
to cooking in the same, in the same pan.
5:57
Okay. Now I'm gonna
6:01
sprinkle my garlic, I know
6:07
sprinkle my garlic around.
6:17
We've got some fresh thyme out there in the garden,
6:20
don't we?
6:21
- Yeah
6:22
- Teresa, would you mind
6:23
do you know where we keep the thyme?
6:26
- It's the right out the base of my stairs.
6:30
- [Theresa] Okay.
6:31
- The pot.
6:31
- You want some scissors?
6:33
- [Theresa] I got some.
6:33
- Okay.
6:34
- It's the first pot.
6:35
- And then I'm gonna show you this most
6:36
wonderful herb stripper in the world.
6:47
Okay.
6:58
I think this would be delicious Michael.
7:01
- [Michael] Yeah, they do.
7:01
- This would be wonderful baked in the oven.
7:04
Slow, low, and slow.
7:07
- [Michael] That's way you like to bake them?
7:09
- I kind of like them that way,
7:13
but then I like them with the gravy too, so.
7:19
You know, I I've really never met an oxtail
7:22
that I didn't like Michael,
7:24
except
7:28
in a restaurant where they don't how to cook them.
7:30
- [Theresa] Is this enough, or do you need some more?
7:32
- Oh, I think that's a plenty. Thank you.
7:35
- [Theresa] You bet.
7:36
- Did you see our,
7:38
our herb stripper
7:39
that we've got at the store, Theresa?
7:41
- [Theresa] I did. We used it one day last week.
7:44
- Yes. It's the neatest little thing.
7:48
So I'm just gonna put a little thyme in it.
7:54
You know, we always got a little time for thyme.
7:58
Don't we Mikey?
8:03
Love, love, love my herb, herb stripper.
8:10
All right. so we're gonna
8:12
ooh there's an,
8:13
our thyme looks so good and healthy, doesn't it Theresa?
8:15
- It does.
8:18
- All right. So y'all know I can't.
8:23
Oh, I did it the wrong way.
8:29
Oh, that hole's too big.
8:31
Come on, Paula.
8:34
You know, since I lost my cornea
8:37
I can't judge distance anymore.
8:42
Look at that.
8:43
Isn't that great.
8:44
- So much Easier.
8:45
- So much easier.
8:47
Oh, I can never get that stripped that good.
8:52
You know, doing it by hand.
9:06
- Yay!
9:09
Oh, my little Jack brought this on to me
9:11
because I had told him that
9:15
I had seen it in our store
9:16
and I didn't, I didn't, I wasn't aware that we had one.
9:21
So I told him, I said, I can't believe they didn't tell me
9:25
that they were putting it in the store so I could try it.
9:30
So he said Gammy, I brought you one.
9:35
Wonderful. Wonderful.
9:36
Okay. I think that's enough.
9:39
Throw some in like that.
9:43
So I've got this set on 90 minutes
9:52
and now all I've got to do is add my bay leaves.
9:59
I'm gonna put about
10:03
some of them these sometimes these come in so crushed.
10:07
All right. So that's maybe three and a half
10:10
bay leaves that I put in.
10:14
All right.
10:15
Now the last thing I'm gonna add is a little water.
10:27
Excuse, please.
10:33
Oh.
10:36
- So in case y'all are wondering,
10:40
why I'm consulting with Michael on this dish,
10:47
it's because this is part of his Father's Day present.
10:53
If your man says he doesn't like oxtails, just try this
10:57
because I think he could change his mind
11:00
but here's the downside of oxtails.
11:04
The gourmet restaurants have realized how good they are.
11:11
So the price has really shot up.
11:15
I don't remember how much I paid for those two packs
11:18
but it wasn't wasn't cheap,
11:21
but it's worth it, and Father's Day is not every day.
11:25
Right?
11:26
- [Michael] That's right.
11:26
You're worth a couple of packs of oxtails.
11:28
- [Eddie] Yeah. So it's kind of like short,
11:31
short ribs a little bit.
11:32
- Short ribs. Yeah.
11:33
Short ribs have gotten outta sight too, Eddie.
11:34
- [Eddie] Yeah.
11:35
- Like I said, when these gourmet restaurants,
11:41
when they figure out how good some of this stuff is
11:43
that you used to turn your nose up at
11:47
that's it.
11:48
That was probably a cup and a half of water,
11:52
two cups of water.
11:54
And like I said, I've gotten this set on 90 minutes
11:57
so I'm gonna let it cook that whole time out and
12:01
then I'll open it up and see what we got.
12:05
And we may have to go for another 30 minutes.
12:07
I don't know.
12:08
But hopefully not.
12:09
And then, because I didn't brown these off,
12:14
I have
12:18
a little magic
12:23
to get Michael's gravy, dark.
12:25
Like he likes it.
12:27
So I'll put a little bit of that in and
12:29
it'll give it that rich, dark,
12:31
brown with a little flavor.
12:34
So that's it happy Father's Day.
12:37
- Yeah. Can't wait.
12:40
- Thanks Michael, for coming in.
12:41
I hated to have to, to tell you that this was
12:45
your Father's Day present, but
12:48
that's the only way I could find out,
12:49
which truly was your favorite.
12:51
- Well, I probably wouldn't throw any of them away.
12:54
- I know you wouldn't, cause I've cooked them
12:56
every which way for you.
12:57
- I just like to rice and gravy with them.
12:58
- I know.
12:59
Oh, they're so good on that bed of Jasmine rice.
13:04
Mm so good.
13:09
Y'all know, not to ever, ever try to take the lid off
13:15
without releasing the steam, right?
13:19
It, it wouldn't let you take it off anyway
13:21
but you just don't need to try and on mine, you just mash
13:26
that, that button right there and it will release
13:30
all the steam.
13:31
And like I said, I set this one for 90 minutes so
13:38
I'm gonna check them and see if they're done.
13:40
And you'll remember I've got onion and garlic and
13:46
bay leaves and thyme,
13:49
and of course my house seasoning salt, pepper, and
13:56
garlic.
13:59
Okay. It's about,
14:03
it's about empty.
14:07
I'm so glad Michael happened to be home
14:10
because I've cooked these oxtails so
14:13
many different ways.
14:16
So glad to, I'm glad to ask him, which was his favorite way.
14:21
So he, he really does like that gravy.
14:24
Now the gravy, I'm gonna need to take the oxtails out
14:29
and I can make a slurry of either corn starch and water
14:34
or I can sprinkle, uh
14:39
the uh flour
14:43
in it. It's Wonder flour
14:46
because it won't lump.
14:47
So I can just sprinkle it right on top
14:52
and we'll have gravy.
14:57
and then you'll wanna correct your seasonings at that time.
15:04
Ooh, that's hot.
15:05
That'd make a good facial.
15:08
- Beef broth facial.
15:11
- You know, I swear.
15:13
Ooh, that smells good.
15:14
- It does smell good.
15:19
- Oh wow
15:22
Okie doke, I think that's the end.
15:28
And when you open your pressure cooker
15:32
you always wanna make sure you open it away from your face
15:37
towards Eddie's.
15:41
Cause that steam is hot.
15:44
It's hot.
15:49
Oh my goodness.
15:51
They are ready.
15:55
They are ready, y'all they
15:57
in fact they're like perfect.
16:02
Whoa.
16:17
Look
16:19
- how tender that is. Wow
16:26
- You know, I've joked over the years
16:29
that uh
16:31
this was a romantical dish
16:37
because
16:40
it's a lot of slurping
16:42
and stuff going on.
16:45
Oh, y'all
16:49
It's crazy good.
16:51
Crazy good.
16:55
You know, I, I didn't get hardly any salt in it
17:02
Except what was in the oops.
17:05
What was in the house seasoning
17:09
Hmm.
17:13
Eddie, would you taste it?
17:15
- I'll wait.
17:16
- You'll wait?
17:19
So
17:22
I am gonna add some more salt
17:26
and some more pepper,
17:29
but I, I think it's like perfect.
17:34
Mm.
17:39
And it's got a nice brown color
17:44
even though I didn't, you know, brown them off
17:51
but I'm gonna put a drop of that in it
17:55
and that'll just give it that little richer
17:59
ground gravy.
18:06
So I've got to go get Michael up
18:08
and tell him and see right there.
18:10
Oh, mm.
18:18
Those bones are so good to gnaw and suck on.
18:24
So, you know try them.
18:30
We think they're just positively wonderful.
18:32
To me they got a better flavor than beef stew
18:39
and they're right up there with beef short ribs.
18:45
Moo!
18:50
So good Eddie.
18:54
Love and best dishes.
18:55
I've got to go wake up the old man.
18:57
He's napping
18:58
and let him know that supper is ready.
#Food & Drink
#Hobbies & Leisure