Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, dry rub slow cook ox tails. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Dry Rub Slow cook OX Tails Philly Queso California. Low and slow is the way to go, holding the oxtails at a low simmer so the muscles can gently soften and connective tissues can melt into rich, oozy gelatin. That need for long, slow cooking means oxtails in a Crock-Pot is a match made in culinary heaven.
Dry Rub Slow cook OX Tails is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Dry Rub Slow cook OX Tails is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have dry rub slow cook ox tails using 2 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Dry Rub Slow cook OX Tails:
- Prepare Your favorite dry rub
- Take 5 lbs Fresh Ox Tails, cut small
The Italians call this dish 'pepposa' as the beef is simply cooked in red wine and pepper. I just call it oxtail in red wine and also. Example oxtail soup like in las vegas or with vegetable of different kind. Salt and pepper to taste, or with cilantro and ginger.
Steps to make Dry Rub Slow cook OX Tails:
- Wash & Marinate
- Slow cook for 4-6 hours.
Turn the heat off, and pour the gravy into the slow cooker covering the oxtails. Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high. Once done serve with mashed potatoes, rice, or whatever you'd like. This really dries out whatever meat you are using and adds to the overall saltiness of your dish. I grew up in the midwest and cooked at a rib joint for four years, making literally tons of ribs.
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