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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oxtails & Rice Recipe

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This recipe for Oxtails & Rice is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 3 lbs of Oxtail
Worcestershire Sauce
2 large yellow onions, sliced into half-moons
3 to 4 bay leaves
Black Pepper
Salt
Garlic Powder
2 c. uncooked rice
Directions:
Directions:
Preheat oven to 350 degrees F.

Trim fat from oxtails.
In a broiling pan, toss oxtails with pepper, salt, garlic powder and several dashes of Worcestershire sauce. Top with onions and bay leaves.
Add water to fill pan 1/4 of the way to the top. Cover pan with foil and bake until oxtails are tender, about 2 1/2 to 4 hours.
Remove foil cover from meat and brown in oven for an additional 5 to 8 minutes.
Prepare rice according to package directions, adding butter and salt, to taste.
Serve rice alongside ox tails.

 

 

 

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