I
absolutely LOVE –LOVE- LOVE SUMMER TIME!! Family, Friend, Vacation and HOT
TEMPATURES are the best parts of summer for me. But one thing I dread is
turning on the Hot Stove when its 100 degrees outside. So I thought I would
share a great recipe that allows you to AVOID THE HOT STOVE. Here is a great
SUMMER TIME recipe that requires no STOVE USE. Just grab your crockpot, place
these ingredients in the pot and GO! I love prepping for this recipe the night
before and allow the seasoning to marinate over night in the refrigerator. When
you wake in the morning, simply place all of your ingredients in the Crock
Pot/Slow Cooker. Once you get home all you have to do is cook your yellow rice
and dinner will be ready. Hope you enjoy this wonderful dish.
From the
Heart,
Bridgette
Ingredients
4-5 Pound
of Ox Tails (trim fat)
Salt
Pepper
Season
All
Garlic
Powder
Onion
Powder
Bay Leaf
1 Can of
Diced Tomatoes (add to Pot the Last hour
of cooking)
2 cups of
Beef Broth
1 -2 Cups
of Water
1 Package
of Yellow Rice
1.
Thoroughly
wash each Ox Tail and Pat dry with a Paper Towel.
2.
Place
the Ox tails in a clean pan and sprinkle with Salt, Paper, Season All, Garlic
Powder and Onion Powder.
3.
Be
sure to season both sides of the ox tails.
Cover and Place in the refrigerator for at least 4 – 8 hours.
4.
Chop
1 large Yellow Onion and place it in the bottom of the Slow Cooker/Crockpot.
5.
Place
you oxtails in the slower cooker and add 2 cups of Beef Broth. Add 1 cup of
water. The oxtails should be mostly covered but to don’t DROWN the Ox Tails.
6.
Add
1 Bay leaf.
7.
Cook
High 4 hours or Low 6-8 Hours.
8.
Add
I can of Diced Tomatoes during the last
HOUR of cooking.
9.
Prepare
Yellow Rice according to the Packaged Directions.
10.
ENJOY
a WONDERFUL MEAL of Oxtails and Rice.
