Cooking from the Southern Heart: Southern OX TAILS and Yellow Rice

Oxtails and Yellow Rice

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.