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1
Rinse Oxtails
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2
Preheat oven to 250 F
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3
For this recipe small to medium sized oxtail work best because they can all fit in the saute pan.
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4
If you cant get the smaller ones, its ok just remember to cut off the fat caps as much as you can without cutting away to much meat or maybe you could ask you butcher to do this for you.
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5
Season oxtails with 1 teaspoon salt, 1/2 teaspoon garlic salt, seasoned salt, and one teaspoon pepper on both sides.
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6
Pat seasonings into meat to seal in flavor.
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7
You will get much better flavor because of the slow cooking process and the seasoning will really seep in.
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8
Dredge oxtails in flour
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9
Pat off excess flour
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10
Place saute pan over high heat and coat with canola oil
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11
Sear oxtails on both sides, you just want to brown them nicely be careful not to let them burn.
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12
Add potatoes and whole plumb tomatoes, season vegetables with salt, garlic salt, and pepper
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13
At the same time you start searing the meat, add carrots, celery, chopped tomatoes, and chopped onions to a separate saute pan lightly coated with canola oil.
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14
Season vegetables with salt, garlic salt, and pepper
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15
Let the vegetables cook down for about 15-20 minutes
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16
Remove oxtails, tomatoes and potatoes from heat and pour into large casserole dish
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17
Remove vegetables from the other saute pan and pour into casserole dish
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18
Add chicken stock
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19
Place in oven and let cook down for 6 hours on 250 F.
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20
I suggest putting this on top of some white rice that you cooked about 15 minutes before the oxtails get done
