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Back Yard Boss Book
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Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

OX Tails

4 lbs Ox tails
2 large onion chopped
1/8 cup cookining oil
Salt as needed
Black pepper
2 garlic cloves chopped finely
White potatoes

When we had Ox Tails it something special, after months and months of neck bones the ox tails was always a welcome change. Thay are not cheap anymore. Rice is often servedwith ox tails. I wont get into how to cook rice just follow the directions on the package. Wash the ox tails and pat dry with a clean cloth or paper towel. Pre heat the oil slightly. season the ox tails with salt and pepper and add to the pot with heated oil and brown on all sides. Do not pile them on top of each others, brown some and set aside then add the remainder and brown them. Remove the ox tails and drain the oil, return the the ox tail to the heat and add one quart of water,onions and garlic. allow to cook covered for about two hours or until tender add more water if needed, allow the liquid to cook down. Ox tails makes a wonderful sauce without adding thicking agent, do not cook them apart. Remove them from the pot and place them in a large baking pan and add one sliced onion and carrots or any other of your favorite vegetables. Pour the sauce from the pot over the ox tails and vegetables  and cover, foil is OK if you don't have a cover for your pan. Put pan in a pre heated oven at 350 degrees for about thirty minutes allow to cool and serve. Collard greens and rice were my favorite side dish. Enjoy.

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