Baked Oxtails Food

SOUTHERN-STYLE OXTAILS

Steps:

• Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.

OXTAIL

Steps:

• For the spinners: Place the flour in a bowl and slowly pour in enough water to make a firm dough. On a lightly floured surface with floured hands knead the dough. Pinch 1 tablespoon portions of the dough and roll them into tiny logs or tiny cigars. You should have at least 24.
• For the Oxtails: In a blender blend 2 of the onions, 2 cloves of the garlic, 1 sprig of the thyme, 1 of the scallions, 1 tablespoon of oil, a generous sprinkle of salt and a 1/2 cup water.
• Pour half of the marinade over the oxtails and marinate in the refrigerator for 24 hours. Reserve the remaining marinade for later use.
• Heat the remaining 2 tablespoons of oil in a deep frying pan with the remaining cloves of garlic and 1/2 a teaspoon of the allspice. Brown the oxtails on both sides for 20 minutes.
• Place the oxtails in a pressure cooker with the remaining onion, thyme, scallion, ginger, a sprinkle of salt and 4 cups of water (make sure that the oxtails are fully covered with water.) Set pressure cooker on high and cook until the oxtails are falling off the bone, about 1 hour.
• Add the carrot, scotch bonnet pepper, bay leaves, sugar, butter, remaining allspice, reserved marinade and the spinners to the pressure cooker. Simmer on the stovetop until reduced, 15 to 20 minutes.
• Add the butter beans and cook for 2 more minutes. Serve with Jamaican rice and peas and fried ripe plantains!

OXTAILS

Steps:

• For the wet jerk seasoning: To a blender, add the onion, garlic, ginger, thyme, Scotch bonnet, black pepper, brown sugar, salt, allspice, cayenne and 1 1/2 cups water. Blend well.
• For the oxtails: Place the lima beans in a bowl and cover with enough water to soak; set aside.
• Place the oxtails in large mixing bowl, add the wet jerk seasoning, and mix well. Cover and refrigerate for at least 4 hours, or preferably overnight.
• Heat the vegetable oil in a wide pot or skillet. As the oxtails and 3 cups water. Braise, uncovered, for approximately 1 hour, turning the oxtails often.
• Preheat the oven to 350 degrees F.
• Transfer the oxtails to deep baking dish and cover with foil; reserve the pan juices in the braising pot. Bake for 1 hour, until very tender (see Cook's Note).
• Meanwhile, place the braising pot over medium-low heat. Add the onion, carrot, browning sauce, soy sauce, tomato sauce and butter to the reserved pan juices. Drain and add the lima beans, and simmer for 30 minutes.
• While the vegetables are simmering (and meat is still in the oven), make dumplings (spinners): In a small bowl, mix the flour with enough water to make a bread-like dough. With floured hands, shape the dough into small, oblong dumplings, about 2 inches long.
• Add the dumplings to the pot. Then remove the oxtails from the oven and add to the pot, along with the bell pepper and scallion. Simmer until the dumplings are cooked through and the vegetables and lime beans are tender, another 30 minutes.

BAKED OXTAILS

Steps:

• 1. Rinse oxtails.Season with salt,pepper and garlic.Place in oven proof dish,cover with onions,the more the better,add water half way up to the oxtails,Cover,bake in a 300 deg oven until oxtails are falling off the bone.Check once in a while to make sure water has not evaporated.Skim fat from juices and serve.