OX Tails

All right, are y'all ready to cook oxtails

You know, people ask me all the time, Paula, what is your favorite food? And I have to say that oxtails is right up there at the top

This is swan sirloin. This is the part down here that swats the flask

And this is the end that's closest to the rump. Now, we've tried cutting these at the restaurant

by using a hatchet, and it's really, really hard to cut through that bone

So this is something that you'll definitely want the butcher to do. Now I have had this one cut into pieces that are about two inches thick

This is a real, real rich meat because of all the maura

There's going to be a fabulous maura that comes out of this bone. People down south just love oxtails

and they would love for me to run them on the buffet at the Lady and Sons

but it not always feasible because of the price of them But once in a while I do like to run them So we going to take these now and we going to season them up And this is just how seasoning I putting on them

All right, and I'm going to put just a little bit of soy sauce. I found that this gives them

a lot of flavor that you wouldn't have without it. You could use a Worcestershire, but I'm not a big fan of Worcestershire

All right, now I'm going to just lay a few bay leaves in there, and I'm going to put an onion in here

I love that onion, but our house seasoning has salt, pepper, and garlic already in it

but some extra garlic certainly wouldn't hurt it. And I'm just gonna kinda paddle this onion

I kinda came up with this way of cooking them on my own You know it really just depends on whether you like a lot of gravy or you like just a little bit of the rich stock So the last thing

I'm going to do to these is put just a little bit of water in the bottom of the pan because I don't

want them to burn. So that's enough. Now we're going to cover them and I'm going to let these

cook until they're tender, which may take four hours. It may take two hours, just depending on the quality of the meat

So in three and a half hours, four hours, we're going to have oxtails

I'm going to throw these into the 350 preheated oven. Y'all know that I'm not going to make you wait that long

to see a dish. And now I just wanna wash my hands

Look at that This is one of those dishes where you can really make it your own

I think I've just probably given you the idea of how it works for me, so you can make it

taste any way you want to. I took the tinfoil off of this about 30 minutes ago

and let the oxtails kind of brown. My gracious, can't wait to taste it with the rice. Mmm

And then add my favorite little piece to it. Mmm