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Colette & Cassi's Country Kitchen!

*This may sound wierd...but it's delicious. Oxtails are very tender and the meat is moist and wonderful. Try this...you won't think it's wierd anymore. Click on the recipe title below, to be taken to a printable recipe card for this dish.

OXTAILS AND BUTTERED RICE



Oxtails:
2 whole oxtails, sliced in 2-inch pieces
House Seasoning, recipe follows
Several dashes soy sauce
2 large yellow onions, sliced into half-moons
3 to 4 bay leaves

Buttered Rice:
2 cups uncooked rice
4 cups water
1 stick butter
Kosher salt


Preheat oven to 350 degrees F.

Trim fat from oxtails. In a broiling pan, toss oxtails with House Seasoning and soy sauce. Top with onions and bay leaves. Add water to fill pan 1/4 of the way to the top. Cover pan with foil and bake until oxtails are tender, about 2 1/2 to 4 hours. Remove foil cover from meat and brown in oven for an additional 5 to 8 minutes. Prepare rice according to package directions, adding butter and salt, to taste. Serve rice alongside ox tails.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

-- Edited by Colette at 22:13, 2005-05-30