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OLD SCHOOL SMOTHERED OXTAILSOld School Braised Oxtails 3 ½ pounds oxtails, cut into thick pieces 1/2 cup flour 1 onion, sliced3 cups homemade or beef or chicken broth 3 tablespoons tomato paste Kosher salt and freshly ground black pepper Hot buttered rice, for serving Heat oven to 325 degrees F. Heat a large Skillet oven over medium high heat. Season the oxtails on all sides with a big pinch of salt and pepper. Add flour to a pie plate and . Dredge the oxtails through the flour, dusting off exce
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OLD SCHOOL SMOTHERED OXTAILSOld School Braised Oxtails 3 ½ pounds oxtails, cut into thick pieces 1/2 cup flour 1 onion, sliced3 cups homemade or beef or chicken broth 3 tablespoons tomato paste Kosher salt and freshly ground black pepper Hot buttered rice, for serving Heat oven to 325 degrees F. Heat a large Skillet oven over medium high heat. Season the oxtails on all sides with a big pinch of salt and pepper. Add flour to a pie plate and . Dredge the oxtails through the flour, dusting off exce
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smoked oxtails! I don't want them any other way!
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Dinner at the In-Laws: Smoked & Braised Oxtails | Save Recipe Serves 4–6 Total Time: 5–6 hours Ingredients For the oxtails • 4–5 lbs oxtails • ¼ cup aji amarillo pepper sauce (for the binder) • 3–4 tbsp beef rub or your favorite all-purpose seasoning • Salt, if needed For the braise • 1 large yellow onion, quartered • 3 carrots, roughly chopped • 2–3 celery stalks, roughly chopped • 4–6 garlic cloves • 1–2 tbsp Worcestershire sauce • 3–4 cups chicken stock • 2–3 cups red wine • Optional: bay lea
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