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Friday night foodie: Country Oxtails

Tonight’s dinner was something different, at least somewhat. It’s slightly different than a recipe for country oxtails that was written by Paula Deen. If you can’t get past the type of meat it is (or just plain can’t find it) you could use ribs or even roast. The flavor was awesome. In fact, next time I think I’ll use ribs also because they have more meat.

 

  • 1 pound oxtails
  • salt, pepper, and garlic powder
  • 1 tsp oil
  • 1 can beef broth
  • 1 c white wine
  • 1 tbsp Worcestershire sauce
  • 5 cloves garlic, coarsely chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 (8 ounce) can tomato sauce
  • 1/2 vidalia onion, cut into wedges
  • 6 small red potatoes, cut in half
  • 4 medium carrots, cut into 2 inch lengths

 

 

Preheat oven to 300 degrees.

Meanwhile, add oil to dutch oven and heat on stove. Season oxtails with salt, pepper, and garlic and sear on all sides. Remove meat. Deglaze dutch oven with wine, then add beef broth, Worcestershire, garlic cloves, basil, oregano, and tomato sauce.  Bake for 2 hours.

Add veggies. Increase oven heat to 350 degrees, and cook another half hour.

 

The original recipe said to serve it over rice. I didn’t.

 

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