Zo's OxTail's Recipe

• 3 pounds oxtails
• 1 teaspoon plus ½ teaspoon salt
• ½ teaspoon plus 1/8 teaspoon garlic salt
• 1 teaspoon seasoned salt
• 1 teaspoon plus 1/8 teaspoon pepper
• 1 cup all purpose flour
• ¼ cup plus 3 tablespoons canola oil
• 2 cups chopped and peeled potatoes
• 8 whole plum tomatoes
• ½ cup chopped carrots
• ½ cup chopped celery
• ½ cup chopped tomatoes
• ½ cup chopped onions
• 6 cups chicken stock

1. Rinse Oxtails
2. Preheat oven to 250 F
3. For this recipe small to medium sized oxtail work best because they can all fit in the sauté pan. If you can’t get the smaller ones, its ok just remember to cut off the fat caps as much as you can without cutting away to much meat or maybe you could ask you butcher to do this for you.
4. Season oxtails with 1 teaspoon salt, ½ teaspoon garlic salt, seasoned salt, and one teaspoon pepper on both sides. Pat seasonings into meat to seal in flavor. You will get much better flavor because of the slow cooking process and the seasoning will really seep in.
5. Dredge oxtails in flour
6. Pat off excess flour
7. Place sauté pan over high heat and coat with canola oil
8. Sear oxtails on both sides, you just want to brown them nicely be careful not to let them burn.
9. Add potatoes and whole plumb tomatoes, season vegetables with salt, garlic salt, and pepper
10. At the same time you start searing the meat, add carrots, celery, chopped tomatoes, and chopped onions to a separate sauté pan lightly coated with canola oil. Season vegetables with salt, garlic salt, and pepper
11. Let the vegetables cook down for about 15-20 minutes
12. Remove oxtails, tomatoes and potatoes from heat and pour into large casserole dish
13. Remove vegetables from the other sauté pan and pour into casserole dish
14. Add chicken stock
15. Place in oven and let cook down for 6 hours on 250 F.
16. I suggest putting this on top of some white rice that you cooked about 15 minutes before the oxtails get done