Oxtail Meal

Oxtail Meal

Oxtail

2 Pounds of Oxtails
2 Large Onion
Canola Oil
Salt
Black Pepper
Cayenne Pepper
Creole Seasoning.

Cabbage

1 Medium Size Cabbage
Smoke Neck Bones
1 Yellow Turnip

Directions

Season the Oxtails the night before.  In a Large bowl put washed Oxtails,  A Dash of Black Pepper, A Dash of Cayenne Pepper, A Pinch of Salt ( Only Add a little of each because the Creole Seasoning has it all in it but it just doesn't have enough) Add the Creole Seasoning and Mix into the Meat well and place into the fridge over night.

When your ready to cook the meat. Slice both of your Onions and Place into a large pot now. Add Oil to a pan and Brown you Meat. Add your Meat into the pot. Fill up your pot with just enough Water to cover your Meat. Cover the Pot and bring it to a boil and turn the Heat down to a Medium. (You can cut time by using a pressure cooker, which I often do. All you have to do is Add your oil. Brown your Meat, Add it to the pressure cooker with a cup of water. Cover it and  Set it on High for 45 Minutes)

Once you have set your meat to cook. In a Pot place your desired amount of Smoked Neck Bones into a Large Pot. Fill that pot up with water just above the meat. Bring them to a boil and lower your heat.Once you have done that peel your Yellow Turnip and Add it in your Pot with the Neck bones. Now Cut your Cabbage Thinly.

Wait amount 45 Minutes then Check your Neck Bones and Oxtails. The Oxtails should be tenders and so should the Neck Bones. Continue to let them cook for 30 more minutes. Checking the Often.

When the Meat on the Neckbones are Easy to Pull off and your Turnip is Soft all the way through. Remove your Turnip and Add your Cabbage. (If your cooking the Dark Green Leaves on the Outside of the Cabbage put that end first and let it cook for 10 minutes before adding the Light Green Leaves) Dice up you Yellow Turnip and Place it to the side.

Check your Oxtails. In a small put Pour out a cup of Water and Wash the Scratch out for about 2 -3 Times. Pour some juice from the Oxtails into the Rice Pot. Add some water and Cook your Rice.

Check your Neckbones. Remove them from the pot and Then  Bones from the Meat and Chop it Up. Add both the Meat and Turnips Back into the Pot  and Proceed to Cook for 10- 15 Minutes.

You Oxtails should be Soften and The Meat should be able to come off Easy ( It by no mean should be Tough)

Your Done!

The Time could be cut into Half by Using a Pressure Cooker for Both the Cabbage and Oxtails and a Rice Cooker for the Rice.

Love You Guys!


Petals Falling Until Next Time! XOXO!


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