Season the oxtails with salt and pepper.Add
Prepare Rice-a-Roni as directed on box.
Add meat mixture during last 5 minutes.
Serve with generous spoonful of pico de gallo and hot sauce, if desired.
n your preferred method), brown oxtails or beef ribs in oil
In a large soup pot or Dutch oven, place oxtails, onion, bay leaves, thyme, cloves, and water; bring to a boil, cover, reduce heat and simmer until meat is tender, about 2 1/2 hours. (Alternatively, place these ingredients in a pressure cooker, cover, bring to pressure, reduce heat and cook until meat is tender, about 1 hour).
Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper.
Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).
metal pan but the recipe states that glass works better
hing to remember with this recipe is to completely thaw the
ups).
Trim oxtails and pat dry. Season oxtails with salt and
Season oxtails with salt and pepper.
Heat a 6 quart stove top covered casserole and add the oil and garlic.
Saute for just a moment and add one third of the meat.
Brown well on both sides and remove.
Brown next third and then last third.
Drain fat from the pot and return all the meat, along with all the other ingredients.
Cover and simmer until very tender, about 2 1/2 hours.
You may need to add a bit of water now and then if the mixture dries out.
I add a can of chopped tomatoes at the end.
Place the oxtails, onion, garlic, cilantro sprigs, cinnamon
easoning.
To prepare the oxtails: Preheat the oven to 325
Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
Cook for 2-3 ...
Season the oxtails with salt and pepper. Put
n high heat.
Season oxtails with salt and pepper.
In a large mixing bowl pour flour; add salt and pepper to taste.
Batter oxtails.
In a large skillet, heat vegetable oil. Brown oxtails.
Place in baking dish with 2 to 3 cups of water. Add salt and pepper in water to your taste.
Quarter onion.
Add to oxtails.
Bake at 350\u00b0 for 1 hour.
Quarter potatoes; add to oxtails.
Cook 1 hour more until oxtails are good and tender.
trainer, reserving broth, and remove oxtails from solids. Return oxtail and
kim off fat.
(Note: Recipe can be prepared to this
Heat oil in a large skillet. Brown oxtails on all sides. Remove oxtails to a plate and add carrots and onions to the skillet; cook 10 minutes until soft. Add paprika, salt, saffron and pepper; stir well.
Place 1/4 of vegetables in a 4-quart crockpot. Add oxtails in a single layer. Repeat layers and continue until vegetables and oxtails are all used up. Add any juices left in the plate plus the 1/4 cup water.
Cover and cook on LO heat for 8-9 hours.
In a bowl, cover the oxtails with cold water. Let stand
Brown oxtails in butter.
Add water, salt, pepper, bay leaf and cloves and cook slowly until meat is tender, about 2 1/2 hours, then add bouillon.
Combine carrots, celery and onions. Blend together when finely diced.
Add to soup together with tomatoes and tomato paste.
Cook about 20 minutes.
Do not boil. Brown flour and slowly stir into soup.
Stir constantly.
Cut lemons into small pieces.
Do not peel.
Add diced eggs, lemons and wine to soup.
Let set for 10 minutes and serve.
Serves 8.
enough dip with this recipe for a small group of