TALLAHASSEE, FL - The Owner and Chef of Earley's Kitchen visited Sunrise for What's to Eat.
Chef Jay Morrell shared his braised oxtails recipe.
3 pounds cut & trimmed Oxtails
Flour seasoned with salt & pepper for dredging
3 Table Spoons of vegetable oil
4 cloves crushed garlic
3 Cups Beef stock
1 Cup Red Wine
1/2 Cup Worcestershire
3 sprigs fresh thyme
Preheat oven to 375 degrees
Heat oil in a heavy pan, dredge oxtails in seasoned flour. Add oxtails to pan and brown on all sides, add remaining ingredients to pan.
Cover pan and place in preheated oven and let cook for 3 hours.
Remove from the oven.
You may enjoy with your favorite sauce or gravy.
Earley's Kitchen
Brasied Oxtails
Prepared by Chef/Owner Jay Morrell
Earley's Kitchen
1458 S. Monroe Street
3 pounds cut & trimmed Oxtails
Flour seasoned with salt & pepper for dredging
3 Table Spoons of vegetable oil
4 cloves crushed garlic
3 Cups Beef stock
1 Cup Red Wine
1/2 Cup Worcestershire
3 sprigs fresh thyme
Preheat oven to 375 degrees
Heat oil in a heavy pan, dredge oxtails in seasoned flour. Add oxtails to pan and brown on all sides, add remaining ingredients to pan.
Cover pan and place in preheated oven and let cook for 3 hours.
Remove from the oven.
You may enjoy with your favorite sauce or gravy.
