This recipe was retrieved from FoodNetwork.com. It is from an episode of Emeril Live. I was never a crazy fan of Emeril Lagassee. I found the whole “BAM” thing to be quite annoying after a while. I decided to give this recipe a try and made a few slight modifications. This recipe worked out great and the oxtails came out surprisingly delicious.
- 2 tbsp olive oil
- 3 lb oxtails
- 2 tsp salt
- 1 tsp ground black pepper
- 1 cup diced onion
- ½ cup diced celery
- ¼ cup diced leeks
- 1 tbsp minced garlic
- 1 tbsp minced green onion
- 2 tsp minced ginger
- 2 tbsp tomato paste
- 2 ½ tsp all purpose flour
- 1 (12 ounce) bottle beer (The recommended beer from the original recipe was Guinness, but since I found some Sappiro in the fridge, I decided to use that instead.)
- 1 can beef broth
- ½ tsp ground allspice
- 1 tbsp chopped fresh parsley leaves
- Season the oxtails with salt and pepper. (Turn on the crock pot and have it start heating up.)
- In a frying pan, heat the olive oil. Add the oxtails and fry them until they are well browned on both sides, about 4-5 minutes on each side. Set aside.
- Add the onions, carrots, and celery to the pan. Sauté until the vegetables are soften, about 3-4 minutes.
- Add the leeks, garlic, green onions, and ginger to the pot. Sauté for another minute or so, stirring often.
- When the crock pot warms up, transfer the vegetables to the pot.
- Add the tomato paste and stir well to incorporate.
- Sprinkle the flour over the vegetables and stir.
- Let it cook for 3 minutes, stirring often.
- Add the beer to the pot and increase the heat to medium-high.
- Bring the beer to a slight boil and cook for 5 minutes.
- Add the stock and allspice, and stir.
- Add the oxtails into the pot.
- Cover the pot with the lid and let it cook. Once it starts to steam, lower the heat.
- Let it slow cook for 2+ hours. (I left it overnight and ate it the next day.)
- Remove the lid and stir the chopped parsley.
- Ready to serve.
Oxtails over brown rice and beans.