Happy Mother’s Day y’all!
I was gonna post this recipe tomorrow or Monday because I’ve been under the weather today.
Summer had to finish cooking the Smothered Oxtails for me because all I wanted was naps!
Summer woke me up to tell me the oxtails were tender and to come take my photos.
I dragged myself out of bed because I needed a “hot shot” y’all!
A hot shot is when the food first comes out of the oven and it’s hot, steamy, and naturally shiny.
Basically, it looks and smells delicious!
While I was asleep Summer made my Creole Corn and cooked up a pot of hot jasmine rice.
I wasn’t even planning on eating but Summer fixed me a plate and insisted I sit down and eat so I’ll feel better.
This food was so darn good I couldn’t wait to post the recipe.
Uhh…run to the store and buy up all of the oxtails!
It’s so good I felt like I was eating in slow motion. lol
Summer and I would take a bite, look at each other, and just start smiling!
Summer said Ma’ the meat is so tender.
It’s melting in my mouth like butter!
I said I know GURL!! Thanks for making corn and rice because I truly forgot about making sides.
Okay, enough about my experience. You gotta make this for yourself!
First, find the prettiest oxtails you can locate.
Rinse the oxtails, pat them dry.
Drizzle with lots of extra virgin olive oil.
Coat in spices and place them in flour to coat.
Next, brown the oxtails in olive oil and butter, because why not?
The combination of butter and olive oil is the makings of all things delicious!
After you brown the meat in batches, place in a greased roasting pan and add the onions to the pan.
Brown the onions, add a little minced garlic, more spices, and beef broth.
Lastly, pour the gravy mixture over the oxtails and bake at 350 degrees for about 3 to 3 1/2 hours.
The meat should be fall off the bone fork tender.
Cook up some rice, make some fried corn, and eat it all up!
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
6 lbs oxtails
2 cups flour, all purpose
2 tablespoons creole seasonings
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon chili powder
1/2 tablespoon cayenne pepper, optional use less if you can’t handle spice
1 stick of butter, unsalted
extra virgin olive oil
For the Gravy:
6 cups beef broth low sodium
1 red onion, sliced
1 white onion, sliced
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
3 tablespoons flour, all purpose
5 cloves garlic, minced
2 teaspoons Creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
Fresh chopped parsley to garnish.
Preheat oven to 350 degrees.
Mix spice blend for oxtails and set aside.
Add flour to a bowl, season with 1 tablespoon of spice blend, mix well.
Rinse oxtails, pat dry, place into a separate large bowl.
Coat with olive oil, mix well. Add spices mix well.
Dip oxtails into flour mixture, tap off excess flour and place onto a plate.
Add butter to a large skillet, add about 4 tablespoons of olive oil.
Brown oxtails in batches about 5 minutes per side until nice and golden brown.
Repeat until all the oxtails are browned.
Place into a greased roasting pan as you prepare the gravy.
To Prepare the Gravy:
Place butter and olive oil into the same pan you browned the meat in.
Add onions and cook around five minutes.
Add garlic cook one minute more.
Season with spices. Mix well.
Add flour and cook a few minutes.
Add broth, bring mixture to boil, reduce heat and allow to thicken slightly.
Pour over oxtails, cover with foil and bake for around 3 to 3 1/2 hours until oxtails are fork tender.
Serve with hot rice and fried corn.