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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Oxtails and Neckbones Recipe

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This recipe for Oxtails and Neckbones is from A Home Cook's Take on His Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 package oxtails (1.5 lbs), cleaned
1 package plain neckbones (2.5 lbs), cleaned
1 package smoked neckbones (1/2 lbs), cleaned
1 32 oz beef broth
1/3 cup red wine
1 teaspoon worcestershire sauce
1 teaspoon vinegar
1 teaspoon hot sauce
1 teaspoon gravy master
1 cup water
3 ounces tomato paste
1 large onion, sliced thick
1 large green bell pepper, chopped large
1 large carrot, sliced thick
2 stalks celery, sliced thick
6 cloves garlic, smashed hold
oxtails seasoning
1/4 cup olive oil

Season (season salt, garlic, onion power, pepper) your plan neckbones and oxtails, set to the side. Add 1/4 cup of
olive oil to a large dutch pot on medium heat. brown your meat in batches adding more oil if needed. set aside.
In the same pot add your onion, bell pepper, carrot, celery, and garlic saute until translucent (don't forget to
season your veg's). now add your tomato paste cook for about 2 minutes, add your wine, cook for another 2 minutes.
Add the broth, water, hot sauce, worcestershire, and gravy master and cook for about 2 mintues, put in your
smoked & plain neckbones and oxtails bring to a boil and boil for 10 minutes.
Place into a preheated oven of 350 and cook for 3 hours or until done. After 11/2 hour take out the oven and skim
the fat off the top and taste to adjust the season if needed. Place back into the oven to finish.
When finish cooking take the neckbones out the pot and let cool once the neckbones are cool enough to handle
take the meat off the bones, place the meat back into the pot with the oxtails. discard the bones.

Number Of Servings:
Number Of Servings:




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