Lowcountry Oxtails With Ham Hocks Recipes

OXTAILS WITH GRAVY

Steps:

• Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.
• Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
• Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

LOWCOUNTRY OXTAILS WITH HAM HOCKS

Steps:

• Put the ham hocks and oxtail pieces in medium pot, two-thirds full with water, and boil about 15 minutes. Drain and rinse the meat under running water. Return the oxtail and ham hocks to the pot and refill with water as before. Add the bell pepper, onion, and celery. Add salt and pepper to taste. Boil until all the meat is tender (2 hours or more). You may need to add more water to the meat before it is done, but don't add more than 1 to 3 additional cups, because you want the gravy to be rich. Serve with rice or potatoes, and be ready for some lip-lickin' grub.
• NOTE: After draining and rinsing the meat, I would use beef broth or stock instead of the water in the second boiling.
• ANOTHER NOTE: I like to brown the oxtails before cooking.

JAMAICAN OXTAIL

Steps:

• Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
• Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
• Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
• Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.