Smoked Oxtails With Fire Roasted Garlic Peppers And Onions Over Smoked Gouda Grits Food

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.

OXTAILS

Steps:

• Wash the oxtails with the lemon juice. Place the oxtails in a large pot. Add enough water to completely cover.
• Make a marinade with the garlic, thyme, scallions, onions and allspice in a blender. Blend, then pour into the pot. Add the browning, paprika, seasoning salt, brown sugar and black pepper to the pot. Boil until the oxtails are tender, 3 to 4 hours. Remove the oxtails from the pot and separate the broth from the fat. Return the oxtails and broth to the pot. Finish off by adding the butter beans, carrots, ketchup, garlic granules and onion granules. Simmer for 15 minutes. Whisk the cornstarch into 1 cup water in a small bowl, then add it to the broth; simmer 3 minutes to thicken.

SOUTHERN SMOTHERED OXTAILS

Steps:

• Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.
• Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
• Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
• Next pour the vegetable oil into a large pan, and place the pan over medium heat.
• Once the oil is nice and hot, add the oxtails in, and brown them.
• Once the oxtails are nice and brown remove them from the pan, and put them in the slow cooker.
• Return back to the pan with the hot oil.
• If they are burnt pieces in the pan, pour out the oil, strain, clean the pan, then pour the strained oil back into the pan.
• Start adding the remaining flour into the pan, but only a little bit at a time.
• Whisk continuously.
• Once the flour is brown, and resembles " chunky peanut butter", slowly pour in the beef broth or water.
• Whisk while you pour!
• Make sure everything is lump free, then turn the heat from medium to high.
• Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions, and garlic.
• Stir the gravy, and do a taste test.
• Add as much salt & pepper that you think you may need.
• Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.
• Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high.
• Let cook for 8 hours.
• Once done serve with mashed potatoes, rice, or whatever you'd like.
• Enjoy!

SLOW COOKER SMOKED OXTAIL AND SWEET POTATO STEW

Steps:

• Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Mix in brown sugar, chili powder, salt, pepper, cinnamon, allspice, and bay leaves.
• Cover and cook on high for 5 to 6 hours, stirring occasionally.
• Remove oxtails from the slow cooker. Shred meat off the bones; discard bones.
• Skim fat off the top of the liquid in the slow cooker. Add meat back to the slow cooker. Taste and adjust levels of brown sugar, salt, and pepper. Stir to combine. Serve warm, topped with parsley.