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oxtail boil Recipe

oxtail boil Recipe

Ingredient :

6 cut in half ears of corn

6 (4 inch) links smoked sausage

12 cut in half if large red new potatoes

3 lbs unpeeled fresh shrimp

2 teaspoons per quart of water crab boil seasoning

3 pounds oxtails House Seasoning, recipe follows 1 teaspoon olive oil

1 can beef broth

1 cup red wine

1 tablespoon Worcestershire sauce

6 cloves garlic, large ones cut in

1/2 1 teaspoon dried basil

1 teaspoon dried oregano

2 bay leaves One 8-ounce can tomato sauce

1/2 Vidalia onion, cut into 6 wedges

6 small new red potatoes, cut in

1/2 4 medium carrots, cut into

2-inch lengths

1 pot hot buttered rice House Seasoning:

1 cup salt 1/4 cup black pepper

1/4 cup garlic powder

Deriction :

Fill an enormous pot with sufficient water to cover the fixings as a whole. Add the crab bubble and heat to the point of boiling. Change the crab bubble to suit your taste. At the point when the water bubbles, add the potatoes and hotdog. Cook on medium intensity for 20 minutes. Add corn and cook for 10 extra minutes. Add shrimp and cook for close to 3 minutes. Channel and present with warm bread.Preheat broiler to 300 to 350 degrees F.Sprinkle the oxtails generously with House Seasoning on the two sides.Coat the lower part of a weighty stove resistant Dutch broiler with the olive oil. Once warmed, add the oxtails and singe on all sides. Eliminate and save. Scrape up the earthy colored bits from the lower part of the dish. Add the meat stock, red wine, Worcestershire sauce, and garlic cloves. Mix. Add basil, oregano, sound leaves, hot sauce, pureed tomatoes, and the held oxtails. Mix to consolidate all fixings together.Cover firmly, place in broiler, and heat for 2 to 3 hours.Eliminate from broiler and bring to a stew on burner. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and stew until potatoes are practically delicate, approximately 15 minutes.Serve oxtails with the vegetables over hot buttered rice.House Seasoning:Combine fixings as one and store in a sealed shut holder for as long as a half year.

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