WSIU InFocus Recipes
|4-6 packages||Fresh Oxtail (precut|
|4-6||Multi-color bell peppers|
|1 can||12oz or 16oz canned stewed or chopped tomoatoes*|
|*may substitute fresh tomatoes|
Open oxtail packages, wash meat thoroughly and trim excess fat, and set meat aside in dish. Finely chop all vegetables – bell peppers, jalapenos, and onion (may also add carrots or other vegetables, if desired), place in a bowl, and set aside. Preheat slow cooker and set timer for 6-8 hours (may set for 8-10 hours, if desire meat to fall off the bone) and add 1/2 cup water. Add oxtails to cooker and season as desired to taste. I season with Six pepper blend, Lawry's season salt, garlic salt, and Creole seasoning. This dish is very rich meat and will delight the palate if seasoned properly.
Once all seasoning is complete add all chopped vegetables and add water if necessary (make sure to have water level at least 1/2 way filled in pot) and cover. Turn the meat from the bottom to the top occasionally while cooking. About 4 hours after cooking, check the sauce and add seasoning to taste, if necessary. Add the 12 oz or 16 oz can (or 4-6 medium fresh tomatoes) to pot and stir in thoroughly. Taste for seasoning again, if necessary, and add to taste. Cover and let cook for an additional 2 hours, stirring occasionally.
After 4-6 hours, check for tenderness of meat, then skim excess fatty oil off the top and dispose. Add Curry powder (1-2 tablespoons) or to taste. Stir thoroughly and let simmer until desired tenderness is reached.
Serve hot over saffron or white rice.