This oxtail recipe is from Chef Garvin’s website, I’ve made it several times and it is always delightful.
3 pounds ox tails, sliced half inch thick
1-1/2 tsp salt
1-1/8 tsp black pepper
1 tsp seasoned salt
1/2 + 1/8 tsp garlic salt
1 cup all purpose flour
1/4 cup + 3 tbsp canola oil
1 can whole plum tomatoes
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped fresh plum tomato
1/2 cup chopped onion
6 cups chicken stock
Preheat oven to 300°F. Rinse oxtails. Season oxtails on both sides with 1 tsp salt, 1 tsp of the pepper, seasoned salt and 1/2 tsp of the garlic salt. Pat seasonings into meat to seal in the flavor. Dredge oxtails in the flour; pat off excess flour.
Heat 1/4 cup of the canola oil and saute pan over medium-high heat. Sear oxtails on both sides in a hot pan. Add whole tomatoes to pan; set aside.
In a separate saute pan, heat the remaining 3 tbsp canola oil over medium heat. Add carrots, celery, chopped tomato and onion. Season vegetables with remaining 1/2 tsp salt, 1/8 tsp garlic salt and 1/8 tsp pepper. Reduce heat to low and let cook down for 10-15 minutes.
Transfer oxtails and whole tomatoes to large casserole dish. Pour carrot mixture into dish. Add chicken stock, cover and place in oven. Roast for three hours or until meat is falling off bone.
Serve over rice.