Oxtails with Buttered Rice
Oxtails:
2 whole oxtails, sliced in 2-inch pieces
Oxtail 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.
Oxtail 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 cupsOxtails:
2 whole oxtails, sliced in 2-inch pieces
Oxtail 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.
Oxtail 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.