Southern Comfort Cooking: How to Make Paula Deen's Delicious Oxtail Recipe at Home

Have you ever tasted oxtail so succulent and flavorful that it made you want to do a happy dance? If not, then you have yet to try Paula Deen's famous oxtail recipe. This dish is the epitome of comfort food, with tender meat falling off the bone in a rich and savory gravy. But don't take my word for it – let me guide you through the recipe step by step, so you can experience the mouthwatering goodness for yourself.

First things first, you'll need to gather your ingredients. If you're not familiar with oxtail, don't be intimidated – it's simply the tail of a cow, which happens to be incredibly flavorful and tender when cooked low and slow. You'll also need onions, garlic, celery, carrots, tomato paste, beef broth, red wine, and a few other seasonings that will all come together to create a symphony of flavors in your mouth.

Once you've got everything prepped and ready to go, it's time to get cooking. The key to this recipe is patience – you'll need to let the oxtail simmer for several hours until it's so tender that it practically melts in your mouth. But trust me, the wait will be well worth it when you take that first bite and feel like you've been transported to foodie heaven.

As the oxtail simmers away, your kitchen will fill with the most tantalizing aromas. Your family and friends will start to hover around, asking when dinner will be ready and trying to sneak tastes of the gravy. You might even start to feel a little territorial over your creation, as you guard the pot and savor the anticipation of what's to come.

Finally, the moment of truth arrives. You dish up the oxtail onto plates, ladle on the gravy, and watch as everyone takes their first bites. The room falls silent as everyone savors the incredible flavors, and you can't help but feel a sense of pride and joy at having created something so delicious.

As you finish your meal and bask in the afterglow of your culinary triumph, you might start to daydream about all the other recipes you could try with oxtail. Maybe you'll make a spicy Jamaican stew, or a Korean soup with noodles and vegetables. The possibilities are endless, and now that you've conquered Paula Deen's oxtail recipe, you're ready to take on any challenge in the kitchen.

In conclusion, Paula Deen's oxtail recipe is a true masterpiece of comfort food. It's a dish that will warm your heart and soul, and make you feel like a master chef. So go ahead and give it a try – I promise you won't be disappointed!

The Paula Dean Oxtail Recipe That Will Make Your Taste Buds Dance

Paula Dean is a woman who knows her way around the kitchen. With her southern charm and love for comfort food, she has been giving us recipes that make our mouths water for years. One of her most recent recipes is for oxtail, a dish that may seem intimidating but is actually quite simple to make. So grab your apron and get ready to cook up a storm with Paula Dean's oxtail recipe.

What Are Oxtails?

If you're not familiar with oxtails, let me give you a quick rundown. Oxtails are the tail of a cow and are often used in stews and soups. They are full of flavor and have a rich, meaty taste that is perfect for slow-cooking. Paula Dean's recipe takes advantage of this flavor by cooking the oxtails for hours until they are falling off the bone.

Ingredients You'll Need

Before you start cooking, you'll need to gather your ingredients. Here's what you'll need:

4 pounds of oxtails
1/2 cup of flour
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/4 teaspoon of cayenne pepper
1/2 cup of vegetable oil
2 cups of chopped onions
1 cup of chopped celery
1 cup of chopped carrots
4 cloves of minced garlic
4 cups of beef broth
2 bay leaves
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 tablespoon of Worcestershire sauce
1 tablespoon of hot sauce
1/2 cup of chopped fresh parsley

Let's Get Cooking

Now that you have all your ingredients, it's time to start cooking. Here are the steps you need to follow:

Preheat your oven to 325°F.
Mix together the flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a shallow dish.
Dredge the oxtails in the flour mixture, shaking off any excess.
Heat the vegetable oil in a Dutch oven over medium-high heat.
Add the oxtails in batches and brown them on all sides. Remove them from the pot and set aside.
Add the onions, celery, carrots, and garlic to the pot and cook until they are softened.
Add the beef broth, bay leaves, thyme, oregano, Worcestershire sauce, and hot sauce to the pot and bring to a boil.
Return the oxtails to the pot and cover with a lid.
Bake in the oven for 3-4 hours, or until the oxtails are tender and falling off the bone.
Remove the bay leaves and sprinkle with chopped parsley before serving.

Serve It Up

Now that your oxtails are cooked to perfection, it's time to serve them up. Paula Dean suggests serving them over rice or mashed potatoes for a hearty meal. You can also add some steamed vegetables on the side for a healthy touch. Whatever you decide to do, make sure you have plenty of napkins on hand because these oxtails are messy but oh so delicious.

The Verdict

So there you have it, Paula Dean's oxtail recipe. If you're looking for a dish that will impress your friends and family, this is the one to make. The oxtails are tender and flavorful, and the spices give it just the right amount of kick. So put on some music, pour yourself a glass of wine, and get cooking. Your taste buds will thank you.

Final Thoughts

Paula Dean's oxtail recipe may seem intimidating at first, but once you try it, you'll realize how easy it is to make. The key is to take your time and let the oxtails cook low and slow until they are falling off the bone. This dish is perfect for a cozy night in or for entertaining guests. And who knows, maybe one day you'll be the one giving out this recipe to your friends and family.

The First Step: Finding Oxtails That Aren't Just Cow Tails in Disguise

Before we even get started with the recipe, we need to talk about the most important ingredient: oxtails. Now, I know what you're thinking. Paula, why would I want to eat the tail of a cow? But trust me, once you taste this dish, you'll be singing a different tune.

But here's the thing: not all oxtails are created equal. You don't want to end up with just any old cow tail in disguise. No, no, no. You need to find the real deal. And let me tell you, it's not always easy. But when you do finally track down some high-quality oxtails, it's worth it.

Let's Get Saucy: The Secret to Delicious Oxtail is in the Sauce

Now that we have our oxtails, it's time to get cooking. And the secret to making mouthwatering oxtail is all in the sauce. I mean, let's be real, what dish isn't improved by a good sauce?

For my oxtail recipe, I like to use a combination of Worcestershire sauce, soy sauce, and beef broth. This creates a rich and savory base that perfectly complements the flavors of the oxtail.

Low and Slow, That is the Tempo: How to Slow Cook Oxtail to Perfection

Now, let's talk cooking technique. Oxtail is a tough cut of meat, so you need to cook it low and slow to get it nice and tender. I'm talking hours and hours of simmering on the stove.

But trust me, it's worth the wait. Once the oxtail has been cooking for a while, it will start to fall off the bone and melt in your mouth. It's the ultimate comfort food.

The Southern Touch: How Paula Dean Makes Her Oxtail Recipe Stand Out

Now, you may be thinking that oxtail stew is just a basic recipe that anyone can make. But let me tell you, there are a few key ingredients that really take this dish to the next level.

First of all, I like to add a little bit of bacon to my oxtail stew. Because, let's be real, everything is better with bacon. It adds a smoky flavor and just the right amount of saltiness to the dish.

And of course, we can't forget about the Southern touch. I like to add a little bit of hot sauce to my oxtail stew for a little extra kick. It's the perfect way to balance out all the rich flavors.

Get Your Hands Dirty: Oxtail is a Messy Meal and That's Okay

Now, I have to warn you, oxtail is not a clean meal. It's messy, it's saucy, and you're going to need to use your hands to eat it properly.

But trust me, once you take that first messy bite, you won't care about the mess anymore. It's all about the flavor.

Preparing Vegetables: The Trick to Adding Flavor to Your Oxtail

Another key to making delicious oxtail stew is the vegetables. You want to make sure you're using the right ones to really enhance the flavor of the dish.

I like to use a combination of carrots, celery, and onion. These three veggies really complement the flavors of the oxtail and add a nice depth to the dish.

Let's Talk Broth: The Perfect Ingredient for a Rich Oxtail Stew

Now, let's talk about the broth. This is what really brings the whole dish together and creates that rich and savory flavor that we all know and love.

For my oxtail stew, I like to use a combination of beef broth and chicken broth. This creates a nice balance of flavors and really enhances the taste of the oxtail.

Friends Don't Let Friends Eat Dry Oxtail: How to Avoid a Recipe Disaster

One of the biggest mistakes people make when cooking oxtail is not using enough liquid. If you don't have enough broth in the pot, your oxtail is going to come out dry and tough.

So make sure you're using enough liquid to fully submerge the oxtail. And if you need to add more broth as it cooks, go ahead and do it. You can never have too much sauce.

Oxtail for Breakfast? Paula Dean Says Heck Yes!

Now, I know what you're thinking. Paula, oxtail stew is a dinner dish, not a breakfast food. But hear me out.

Leftover oxtail stew is the perfect breakfast. Just heat it up, crack a few eggs on top, and you've got yourself a delicious and hearty breakfast that will keep you full all morning long.

Soup's On is Really Oxtail's On with This Yummy Recipe

And there you have it, folks. My ultimate oxtail stew recipe. It's saucy, it's messy, and it's absolutely delicious.

So next time you're in the mood for some comfort food, give this recipe a try. Your taste buds will thank you.

Paula Dean's Oxtail Recipe: A Laughable Delight

The Beginning of a Culinary Adventure

Paula Dean is known for her Southern charm and her incredible cooking skills. Her recipes are always a hit, but her oxtail recipe is something special. I remember the first time I tried it. It was like a party in my mouth, and my taste buds were dancing with joy.

The Ingredients

The key to this recipe is the oxtail, of course. But, you'll also need some other ingredients to make it sing:

2 pounds of oxtail
1 onion, chopped
2 garlic cloves, minced
1 can of diced tomatoes
1 tablespoon of tomato paste
1 teaspoon of paprika
1 teaspoon of salt
1/2 teaspoon of black pepper
2 cups of beef broth
1/4 cup of red wine
2 bay leaves
1/2 teaspoon of thyme
1/2 teaspoon of oregano
1/4 teaspoon of cumin
1/4 teaspoon of cinnamon
2 tablespoons of olive oil

The Preparation

Before you start cooking, you'll need to prep your oxtail. Cut it into 2-inch pieces, and then season them with salt and pepper. Then, heat up your olive oil in a large pot or dutch oven. Add in your oxtail, and cook until browned on all sides. Once that's done, remove the oxtail and set it aside for now.

In the same pot, sauté your onions and garlic until they're soft. Then, add in your diced tomatoes, tomato paste, paprika, salt, and black pepper. Stir everything together, and let it cook for a few minutes. Next, add in your beef broth, red wine, bay leaves, thyme, oregano, cumin, and cinnamon. Give everything a good mix, and then add your oxtail back in. Bring everything to a boil, and then reduce the heat to low. Let it simmer for about 2-3 hours, or until the meat is tender and falling off the bone.

The Final Result

Once your oxtail is cooked to perfection, you can serve it up with some rice or mashed potatoes. Trust me, this recipe is a showstopper. Your friends and family will be begging you for the recipe, and you can proudly say that you learned it from Paula Dean herself.

A Humorous Take on Paula Dean's Oxtail Recipe

If you're looking for a laugh while you cook up some delicious oxtail, look no further than Paula Dean's recipe. Here are a few reasons why this recipe is just so darn funny:

Who even eats oxtail? This recipe is like the Black Sheep of the meat world. But, somehow Paula Dean makes it work.
The ingredient list is a mile long. I mean, who has time for all of that? But, if you're feeling adventurous, go ahead and give it a try.
The cooking time is outrageous. Who has 2-3 hours to wait for their oxtail to cook? But, hey, good things come to those who wait.
Red wine in a recipe? Sign me up. Paula Dean knows what's up.

All joking aside, this recipe is truly delicious. Don't let the length of the ingredient list or the cooking time scare you away. Give it a try, and you won't be disappointed.

Farewell, Foodies!

Well, folks, it's time for me to bid adieu. But before I go, let me leave you with one last mouth-watering recipe – Paula Deen's oxtail stew. Trust me; it's the perfect comfort food, especially on a cold winter evening.

Now, let me warn you, this recipe is not for the faint-hearted. It's a meaty, rich, and hearty dish that will leave you feeling satisfied and content. But hey, life is too short to worry about calories, right?

So, without further ado, let's get cooking!

First things first, let's talk about the star ingredient – oxtail. For those of you who haven't tried it before, oxtail may seem like a strange cut of meat. But trust me, once you taste it, you'll be hooked. Oxtail is full of flavor, and it's perfect for slow-cooking stews and soups.

To start, you'll need to brown the oxtail pieces in a large pot over medium-high heat. This step is essential as it helps seal in the flavors and juices. Once the oxtail is browned, remove it from the pot and set it aside.

In the same pot, sauté some onions, carrots, and celery until they're tender. Then, add in some garlic and tomato paste and cook for a few minutes.

Next, it's time to add the oxtail back into the pot along with beef broth, red wine, and some herbs and spices. Let it simmer for a few hours until the meat is fall-off-the-bone tender.

Finally, it's time to thicken the stew. You can use a slurry of cornstarch and water or a roux made with flour and butter. Once the stew has thickened, you're ready to serve!

I recommend serving this oxtail stew with some crusty bread or over a bed of mashed potatoes. But hey, feel free to get creative and serve it however you like!

Well, folks, it's been a pleasure sharing this recipe with you. I hope you enjoy making it as much as I do. And remember, cooking is all about having fun and experimenting, so don't be afraid to make this recipe your own.

Until next time, happy cooking!