3For this recipe small to medium sized oxtail work best because they can all fit in the sauté pan. If you can’t get the smaller ones, its ok just remember to cut off the fat caps as much as you can without cutting away to much meat or maybe you could ask you butcher to do this for you.
4Season oxtails with 1 teaspoon salt, ½ teaspoon garlic salt, seasoned salt, and one teaspoon pepper on both sides. Pat seasonings into meat to seal in flavor. You will get much better flavor because of the slow cooking process and the seasoning will really seep in.
5Dredge oxtails in flour
6Pat off excess flour
7Place sauté pan over high heat and coat with canola oil
8Sear oxtails on both sides, you just want to brown them nicely be careful not to let them burn.
9Add potatoes and whole plumb tomatoes, season vegetables with salt, garlic salt, and pepper
10At the same time you start searing the meat, add carrots, celery, chopped tomatoes, and chopped onions to a separate sauté pan lightly coated with canola oil. Season vegetables with salt, garlic salt, and pepper
11Let the vegetables cook down for about 15-20 minutes
12Remove oxtails, tomatoes and potatoes from heat and pour into large casserole dish
13Remove vegetables from the other sauté pan and pour into casserole dish
14Add chicken stock
15Place in oven and let cook down for 6 hours on 250 F.
16I suggest putting this on top of some white rice that you cooked about 15 minutes before the oxtails get done
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The best things in life are passed down through generations—just like the allspice and cinnamon-scented oxtail of Chef Jerome Grant’s ancestry, currently on offer at Sweet Home Café in The National Museum of African American History and Culture.