junkyard dawg wrote:Low and slow tater.
The thing is that ox tails are very oily. My wifes technique is to boil them first on med-low covered for about 4 hours. Then transfer them to a new pot of water to get them out of the grease that renders off.
My wife does a Caribbean styled version so the addition of a single Scotch Bonnet pepper to the new water is requisite.
Add salt and any other seasoning that you may prefer in the second pot of water.
She does not cut the Scotch Bonnet as it is just really good whole. If you cut to insure more carry over be very careful...If you are not gloved do not touch your face or your,,,,,,,,privates
And washing your hands does not help.......but them peppers add such a nice quality for sure.
Some curry or jerk seasoning is a nice addition too.
Bring second batch of well seasoned water to a boil then reduce to med- low/low and simmer your ox tails for another 2 hours.
We don't usually do the veggies/stew....She just cooks a big giant pot and we eat with rice and peas prepared in a separate pot.
Add your veggies as you would for your prefered degree of doneness.
Trample the injured and hurdle the dead.