Oxtail Dinner Night at Home | Cook With Me Food Vlog

Video credit from Sweet Sue Kitchen! 💛 Today, you’re cooking with me as I prepare a comforting, flavor-packed oxtail dinner with creamy macaroni and cheese, fried cabbage, and rice. In this video, I’ll show you how I clean and trim the excess fat from the oxtails, separate any larger pieces at the joints, season them, brown them, and slowly cook them until they’re tender and covered in a rich homemade gravy. If you enjoy comforting home-cooked meals, please like this video, leave a comment, subscribe to Sweet Sue Kitchen, and turn on your notifications so you don’t miss the next recipe! 🍽️ TENDER OXTAIL RECIPE Ingredients: • 4–5 pounds oxtails • 2 tablespoons oxtail seasoning, or enough to coat the meat • 1 teaspoon ground allspice • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1 teaspoon smoked or regular paprika • 1 teaspoon dried thyme • ½ teaspoon black pepper • Salt to taste, depending on your seasoning • 2 tablespoons cooking oil • 2 tablespoons tomato paste OR ½ cup tomato sauce • 1 large onion, sliced • 1 green bell pepper, sliced • 1 red bell pepper, sliced • 3–4 garlic cloves, minced • ½ cup red wine or cooking wine • 2½–3 cups beef broth or water • 1 tablespoon Worcestershire sauce • 2 chopped green onions, optional • Browning sauce, optional • 1–2 tablespoons cornstarch mixed with cold water, optional for thickening Directions: Trim away the thick pieces of visible fat from the oxtails. If any pieces need separating, cut carefully through the natural joints—not through the center of the bones. You can also ask your butcher to cut them for you. Pat the oxtails dry with paper towels. Clean and sanitize the cutting board, knife, sink area, and any surfaces that came in contact with the raw meat. Season the oxtails with oxtail seasoning, allspice, garlic powder, onion powder, paprika, thyme, black pepper, and a small amount of salt if needed. Massage the seasonings into every piece. For even deeper flavor, cover and marinate the seasoned oxtails in the refrigerator for at least two hours or overnight.(" If you have the time) Heat the oil in a large, heavy pot over medium-high heat. Brown the oxtails in batches, turning them until they develop a rich color on every side. Do not overcrowd the pot. Remove the browned oxtails. Add the onions, bell peppers, and garlic to the same pot. Sauté until they begin to soften. Stir in the tomato paste and cook it for one or two minutes. If you’re using tomato sauce, add it and allow it to simmer briefly. Pour in the red wine or cooking wine and scrape the flavorful browned pieces from the bottom of the pot. Cooking wine may already contain salt, so taste before adding more seasoning. Return the oxtails to the pot. Add the Worcestershire sauce, optional browning sauce, and enough beef broth or water to come most of the way up the meat. Cover and cook on low heat for approximately 2½–3½ hours, or until the oxtails are fork-tender and beginning to pull away from the bone. Check them occasionally and add a little more liquid if needed. During the final 20–30 minutes, remove the lid and allow the gravy to reduce. For a thicker gravy, stir in a small amount of the cornstarch mixture and simmer until it reaches your desired consistency. Taste the gravy, adjust the seasonings, and serve the tender oxtails over rice with macaroni and cheese and fried cabbage. Cooking time can vary depending on the size and thickness of the oxtails. The key is to cook them low and slow until they’re beautifully tender. That's the over the stove method. If you BAKED them place oven at 385° cover tight with foil. Cook for 3 hours or 3½ hours. Thank you for cooking with me! Tell me in the comments: What is your favorite side dish to serve with oxtails? #OxtailRecipe #SoulFood #CookWithMe