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want to cook ox tails in a crock pot with vegetables and the proper seasoning. NEED HELPLooking for free soul food recipes?
4 pounds oxtails -- cut into 2'; lengths


1/4 cup flour


salt and pepper


2 tablespoons salad oil


1 medium tomato -- peeled and chopped


1 onion -- chopped


3 carrots -- chopped


2 turnips -- chopped


1 clove garlic -- crushed


1 bay leaf


3 cups beef bouillon


1 cup port wine


1/2 teaspoon pepper


2 leeks -- sliced


Directions:


Combine the oxtails and flour. Shake off excess flour. Season with salt and pepper.





Brown meat in oil in skillet. Drain. Add all ingredients to crockpot. Cover, cook on low for 7-9 hours. Remove bay leaf before serving.


This recipe for Oxtail Stew serves/makes 6Looking for free soul food recipes?
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JAN
Try adding Gold Medal season salt to the meat and ground black pepper
OX-TAIL SOUP





2 cans of Canned whole tomatoes


(at least 1 big can and 1 medium size can)


1 c. chopped celery


2 chopped onions


1 c. chopped carrots


Wash, peel and cut vegetables in small pieces.


4 lbs. ox-tails or more





Trim excess skin off tails, rinse with cold water. Put meat into large soup kettle fill with cold water; put at least 1-2 inches past meat surface.


Cook on high. Skim off foam (cooked blood) from surface several times. Cook 2 hours.





When done put on medium heat, then low heat.





Add onion and seasoning (salt, pepper, and a little garlic) to taste.





Add cut up tomatoes and juice, cook at low to medium heat Add celery and carrots.





Cook until tender (about 1 hour until vegetables are done).





Add salt, pepper to taste; Let stand to cool, and skim off fat from top of soup. Add some noodles to your bowl then pour in the soup. You should have 1 to 2 tails per bowl.





Optional - add a pinch of poultry seasoning.





This soup can be frozen.
OXTAIL RECIPE





INGREDIENTS:





Serves: 4





2 lbs. (1 kg.) oxtail


1/4 cup oil


5 cups water


2 tomatoes, chopped


2 onions, chopped


1 clove garlic, chopped


1 sprig thyme


3 slices hot pepper


2 cans of broad beans


Salt





Brown oxtail in oil. Add 4 cups of water and boil until tender. Add water if necessary. Add tomatoes, onions, garlic, thyme and hot pepper and salt. Stir for a few minutes. Let simmer until thick. Add remaining water and broad beans. Lower heat, cover and simmer again for 10 minutes.





Best served with rice and peas.