We’re going from what’s common today to what was common in days gone by. Apparently, according to JoA Martin, a writer on ehow.com, oxtails were a dime a dozen in the Depression Era. What was inexpensive then is now more expensive now. Well, unless you get a good deal like I did. I did some research and found the article I mentioned earlier as well as another recipe. I decided to combine a little of both recipes to make mine, and it turned out very well. Oxtails are a well used part of the ox as they are the tail. There is cartilage, but a lot of meat and cooked the right way, it can be a very succulent delicacy.
SLOW COOKED OXTAILS
3-4 pounds oxtails
1 Onion halved and sliced (or you can slice as rings.)
4-5 carrots pared and sliced (In the pictures, I just broke them in half, but I’d recommend using your own discretion.)
3-4 potatoes (It says cubed in the recipe, but I quartered the potatoes as I didn’t want them to get overcooked.)
1-2 small turnips (the purple and white kind) sliced thickly or quartered
2-3 tsps dry thyme
1-2 bay leaves, depending on the size
Salt to taste (I didn’t use salt as there’s enough in the sauce)
1/4 tsp pepper
1 cup beef broth (vegetable works just as well.)
3 tbsp Barbecue Sauce
2-3 tbsp flour
1/4 c water (You can use red or white wine. I used white.)
Brown oxtails in frying pan (or you can use a grill pan, or just put them in the broiler.)
Place browned oxtails in Crock Pot
Put in all ingredients except for the flour and liquids.
Make a Slurry of the barbeque sauce, flour, wine and water. Pour over the whole crock pot and stir it up.
Cook on low for 8-10 hours. On the last hour, stir everything around and turn to high.
Serve and enjoy!!