OXTAILS AND RICE NORTH CAROLINA STYLE
2 Ė 3 lbs.
1 large Vidalia or white sweet onion, coarse vertical sliced
3 or 4 large carrots peeled and cut into 1.5 inch lengths
2 ribs celery, coarsely sliced
2 cloves garlic, chopped fine
2 green onions or
scallions, coarsely sliced
1/4 cup olive oil
2 cups beef broth - prefer
12 oz. strong dark beer or ale
1 cup water
1/4 cup Dry Sherry or Port wine
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
1 teaspoon Kosher or Sea Salt (to taste)
1 tablespoon granulated sugar
1 teaspoon freshly ground black pepper corns (Tellicherry)
1/4 teaspoon rosemary
1/4 teaspoon thyme
Wild Billís Meat Rub (Bill Porterís
Wash oxtails and trim off excess fat. Sprinkle all sides of oxtails
with a light coat of Wild Billís Meat Rub and let marinate uncovered for 30
minutes at room temperature. Add 1/4 cup olive oil to a large Dutch
oven over medium heat and brown the oxtails. Remove from Dutch oven
and set aside. Deglaze Dutch oven with 1/4 cup Dry Sherry or Port
wine; add carrots, onions, garlic and celery; sautť about 5 to 7 minutes.
Gradually stir in flour a little at a time until well blended and cook about
3 minutes, stirring frequently to prevent sticking. Add beer and bring
to a boil mixing well. Add beef broth, water, ketchup, Worcestershire
sauce, salt, pepper, sugar, rosemary, thyme and mix well. Add browned
oxtails; reduce heat to low and simmer at least 2 1/2 hours covered until
oxtails are tender and easily pull from the bone yet will not completely
fall off the bone.
Serve over Saffron, Yellow or
Wild Rice and with your favorite sides.
Click on hyperlinks for recipe.
YIELD: 4 servings
Above oxtails served with yellow rice, Brussels sprouts in butter sauce,
carrots from the gravy, yams and toasted garlic bread on 12-23-12. The
oxtails and gravy were off the chain!
Fried Cornbread or
hoe cake is an excellent Southern bread to serve with Oxtails and Rice.
Click on thumbnail sequence pixs for a larger screen view:
NOTES: I left out a few items in the ingredients pix and a few pixs were out of
sequence as far as the steps go....my biorhythms were apparently off
today and a little discombobulated....grin if you must! I did sample the high octane
only a small sip....grin again. There are more fat,
gelatin and bone than meat
on oxtails and are a little pricy but they do possess a very unique flavor if not masked by your
seasonings of which the gravy is the highlight of this recipe in my humble
For those that have not tried oxtails and rice; it will remind you of
stew beef and rice but has a little more intense sharper flavor to it.
Several years back while issuing weapons to our Road Squads, there were
half a dozen or more Road Squad Officers getting their security equipment for the start
of another work day and I mentioned about doing a recent recipe of Oxtails
and Rice. At which time, a female Road Squad Officer named
Barbara Melton stated very loudly for all to hear, "I ain't eating
nothing that close to no cow's butt" and my impromptu reply was,
"You eat hog chit lings
and it is hooked directly to his butt" (clean
version) and the entire
audience exploded into an uproar! I still grin every time I do this
Web published by Bill aka Mickey Porter on 09-26-09 with updated recipe