Paula Deen's Sexy Oxtails

"from her autobiography - her husband's favorite dish - that he calls Swingin' Sirloins"
 
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photo by rstavrakis photo by rstavrakis
photo by rstavrakis
Ready In:
3hrs 20mins
Ingredients:
6
Serves:
2
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ingredients

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directions

  • Trim as much fat off the tails as you can.
  • Season with Paula's house seasoning [1 part of black pepper plus 1 part of garlic powder to 4 parts of salt].
  • Sprinkle with soy sauce and cover with sliced onions and bay leaves
  • Cover with 1 cup water.
  • Cover the dish with foil.
  • Bake for about 3 hours at 325 degrees.
  • Serve on top of buttered rice.

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Reviews

  1. Very tasty meat! But 2 whole oxtails to serve 2 persons? I used 4 X 2" slices of oxtail, weighing about 1 kg (2 lb plus) alltogether. Seemed about right for the recipe. Also, I prepared it in pressure cooker, 40 minutes under high pressure. Falling off the bone good!
     
  2. Wonderful flavor and super easy to prepare. This was the first time that I ever prepared oxtails and I was suprised by how much that they cooked up. They were tender and deliscious.
     
  3. They're wonderful! We like the recipe so well that we've also cooked beef roasts this way. Tonight, we're trying it with a deer roast. It takes less than fifteen minutes of "hands on preparation". I can put it in the oven, program the oven for when and how long I want it to cook, and forget about it. My husband loves the smell when he gets home. Of course, about 30 minutes before it's done, he usually adds some root vegetables (something which I tend to forget to do). Potatoes which have been cooked this way are so good that they don't even need butter. This beats any seasoning mixture from French onion soup to homegrown herbs that I've tried for slow cooking red meat. Thanks!
     
  4. Every bit of 5 stars! This dish is so rich and full of flavor. I made these last night with white rice and peas. Very good recipe. I usually don't get the oxtails from our butcher but on a whim decided to try them. OMG, I will always be getting them now. Loved this dish. Thank youfor sharing this recipe with us. LOVE IT.
     
  5. 5 Stars! This dish made me so proud of myself! Perfect blend of flavors and really tasty with the rice! This is the only way I will ever make oxtail again. Followed recipe exactly.
     
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Tweaks

  1. My version was so modified I don't know if it qualifies... Ms Deen you are AMAZING! Wish I had 1/5th of your cooking talent. My "house seasoning" came in a jar bought from TJMAXX... chili and lime seasoning... but I did include the soy sauce and bay leaves. I cooked mine stovetop because I NEVER knew anyone put theirs in the oven so I was afraid I'd really mess them up. Oh, I had 6 oxtails instead of two so my seasoning was at least 2x what was called for in the recipe... mostly eyeballed it... I know I'm horrible, but my OXTAILS are not, thank God for that. Looking forward to enjoying them with my red beans and rice recipe I got from Luvs 2 Cook. Thank you Carrie Sheridan for posting this. I have posted a picture which was posted with the red beans and rice recipe I also found on this same website. Please check it out....
     

RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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