Kelli Ferrell’s oxtail recipe is a classic soul food dish that’s been around for ages. It’s a flavorful and hearty dish, and it’s sure to please your family and friends. The combination of ingredients creates a unique flavor and texture that you’re sure to love.
This oxtail recipe is not only delicious, but it’s also easy to make. Whether you’re a beginner cook or an experienced chef, you’ll be able to make this oxtail recipe with no problem. Read on to learn more about this tasty dish and get the recipe.
What is Kelli Ferrell Oxtail?
Nana’s Chicken-N-Waffles, a highly acclaimed eatery in Georgia, was founded by Kelli Ferrell. Kelli, featured on Food Network and frequently seen on different televised cooking shows, has successfully established two restaurant locations.
One of her popular recipes is Kelli Ferrell’s oxtail recipe, a classic soul food dish that’s been around for ages. Oxtail is a cut of beef from the tail of an ox. It’s usually braised in a flavorful sauce and served with rice or mashed potatoes. The combination of ingredients creates a unique flavor and texture that you’re sure to love. This oxtail recipe is not only delicious, but it’s also easy to make. Whether you’re a beginner cook or an experienced chef, you’ll be able to make this oxtail recipe with no problem.
Why You’ll Love This Kelli Ferrell Oxtail?
Kelli Ferrell’s oxtail recipe is a classic soul food dish that’s sure to please your family and friends. It’s a flavorful and hearty dish, and the combination of ingredients creates a unique flavor and texture that you’re sure to love.
This oxtail recipe is not only delicious, but it’s also easy to make. In addition, it’s a great way to use up leftover oxtails if you have them.
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How Does It Taste Like?
Kelli Ferrell’s oxtail recipe has a unique flavor and texture that you’re sure to love. The oxtail is slow cooked in a flavorful sauce that includes tomato sauce,
Worcestershire sauce, garlic, onion, and other spices. The oxtail is tender and juicy, and the flavor of the sauce is rich and savory. It’s a delicious and comforting dish that everyone will love.
Ingredients
- Grass-fed oxtails: Oxtails are the star of this recipe, contributing rich, meaty flavor and a succulent texture. Grass-fed oxtails are chosen for their higher quality, as grass-fed beef is often considered to have a more robust and natural taste compared to conventionally raised beef.
- Vidalia onions, chopped: Vidalia onions are sweet and mild, adding a pleasant sweetness to the dish. Their unique flavor profile helps balance the richness of the oxtails and complements the other savory and spicy elements in the recipe.
- Poblano peppers, chopped: Poblano peppers provide a mild, earthy heat to the dish without overwhelming it. Their smoky flavor enhances the overall complexity of the recipe, creating a harmonious balance with the sweetness of the Vidalia onions.
- Cloves purple garlic, minced: Garlic is a fundamental aromatic in many savory dishes. The purple garlic used in this recipe adds a robust and slightly spicy flavor, contributing depth to the overall taste profile.
- Fire-roasted diced tomatoes: Fire-roasted diced tomatoes bring a smoky and charred essence to the dish, imparting a unique depth and complexity to the tomato base. The fire-roasting process enhances the natural sweetness of the tomatoes.
- San Marzano tomato sauce: San Marzano tomatoes are prized for their sweet and less acidic flavor. The tomato sauce derived from San Marzano tomatoes adds a velvety and smooth texture to the dish, intensifying the tomato flavor without overwhelming the other ingredients.
- Mexican oregano: Mexican oregano has a citrusy and slightly peppery flavor, which pairs well with the other ingredients. Its aromatic qualities contribute a distinctive herbal note, enhancing the overall taste experience.
- Himalayan pink salt: Himalayan pink salt not only provides the essential seasoning to bring out the flavors in the dish but also adds a subtle mineral complexity. Its unique mineral content can impart a nuanced taste to the recipe.
- Tellicherry black pepper: Tellicherry black pepper is known for its bold and robust flavor. Freshly ground pepper adds a pungent and aromatic kick, complementing the richness of the oxtails and enhancing the overall savory notes in the dish.
- Malbec red wine: Malbec red wine is used to deglaze the pan and contribute a deep, fruity, and slightly tannic undertone to the braising liquid. The bold-bodied nature of Malbec pairs well with the richness of the oxtails, adding complexity and depth to the overall flavor profile of the dish. The alcohol in the wine also helps tenderize the meat during the slow cooking process.
Step by Step Directions
Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (163°C). This temperature is ideal for slow-cooking the oxtails to perfection.
Step 2: Prepare the Oxtails
Rinse the oxtails under cold water and pat them dry with paper towels. Season them generously with Himalayan pink salt and freshly ground Tellicherry black pepper. This ensures that the oxtails are well-seasoned, enhancing their flavor during the cooking process.
Step 3: Sear the Oxtails
Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add a small amount of oil, then sear the oxtails on all sides until they develop a rich, brown crust. Work in batches if necessary to avoid overcrowding the pot. Once seared, remove the oxtails from the pot and set them aside.
Step 4: Sauté Aromatics
In the same pot, add chopped Vidalia onions, poblano peppers, and minced purple garlic. Sauté until the vegetables are softened and aromatic, creating a flavorful base for the dish.
Step 5: Add Tomatoes and Sauce
Pour in the fire-roasted diced tomatoes and San Marzano tomato sauce. Stir well to combine with the sautéed vegetables, creating a savory tomato mixture.
Step 6: Seasoning
Sprinkle dried Mexican oregano over the mixture, adding a distinctive and aromatic flavor. Adjust the seasoning with additional salt and pepper to taste, ensuring a well-balanced and flavorful dish.
Step 7: Reintroduce Oxtails
Place the seared oxtails back into the pot, nestling them into the tomato and vegetable mixture. This allows the oxtails to absorb the rich flavors of the sauce.
Step 8: Pour in Red Wine
Pour the bold-bodied Malbec red wine over the oxtails and tomato mixture. The wine adds depth and richness to the dish, enhancing its overall flavor profile.
Step 9: Cover and Cook
Cover the pot with a lid and transfer it to the preheated oven. Allow the oxtails to braise for approximately 3 to 4 hours or until they are tender and falling off the bone. This slow cooking process ensures that the oxtails become irresistibly tender and flavorful.
Step 10: Check for Doneness
Periodically check the oxtails and, if needed, adjust the seasoning according to your taste preferences. This step ensures that the dish is perfectly seasoned to your liking.
Step 11: Serve
Once the oxtails are tender, remove the pot from the oven. Serve the oxtails and sauce over a bed of your favorite side dish, such as rice or mashed potatoes. The flavorful sauce enhances the overall dining experience.
Tips
• If you don’t have an oven-safe skillet, you can transfer the oxtail mixture to a baking dish before transferring to the oven.
• To ensure the oxtail is tender, be sure to cook it for the recommended amount of time.
• If you want a thicker sauce, you can add 1-2 tablespoons of cornstarch mixed with 2 tablespoons of water before transferring to the oven.
• If you want a spicier dish, you can add more cayenne pepper.
• To make the dish even more flavorful, you can add a few tablespoons of chopped fresh herbs.
• If you don’t have beef stock, you can use chicken stock instead.
Nutrition Information
This oxtail recipe is high in protein and iron. It’s also a good source of vitamins A, C, and K, as well as thiamin, riboflavin, niacin, and folate.
How to Store Kelli Ferrell Oxtail?
Leftover oxtail can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
What Other Substitutes Can I Use in Kelli Ferrell Oxtail?
• If you don’t have oxtail, you can use beef chuck or short ribs.
• If you don’t have red wine, you can use white wine or apple cider vinegar.
• If you don’t have beef stock, you can use chicken stock.
• If you don’t have Worcestershire sauce, you can use soy sauce.
• If you don’t have thyme, you can use rosemary.
• If you don’t have oregano, you can use Italian seasoning.
• If you don’t have smoked paprika, you can use regular paprika.
Equipment
- oven
Ingredients
- 2 cups bold-bodied Malbec red wine
- 4 tsp dried Mexican oregano
- 4 poblano peppers chopped
- 12 cloves purple garlic minced
- 4 lbs grass-fed oxtails
- 4 cans fire-roasted diced tomatoes
- 4 cans San Marzano tomato sauce
- 4 Vidalia onions chopped
- 2 tsp Himalayan pink salt
- 1 tsp freshly ground Tellicherry black pepper
- 1 tsp freshly ground Tellicherry black pepper
Instructions
Preheat the Oven:
- Preheat your oven to 325°F (163°C).
Prepare the Oxtails:
- Rinse the oxtails under cold water and pat them dry with paper towels. Season them generously with Himalayan pink salt and freshly ground Tellicherry black pepper.
Sear the Oxtails:
- Heat a large, oven-safe pot or Dutch oven over medium-high heat. Add a small amount of oil, and sear the oxtails on all sides until they develop a rich, brown crust. Work in batches if necessary. Once seared, remove the oxtails from the pot and set them aside.
Sauté Aromatics:
- In the same pot, add chopped Vidalia onions, poblano peppers, and minced purple garlic. Sauté until the vegetables are softened and aromatic.
Add Tomatoes and Sauce:
- Pour in the fire-roasted diced tomatoes and San Marzano tomato sauce. Stir well to combine with the sautéed vegetables.
Seasoning:
- Sprinkle dried Mexican oregano over the mixture. Adjust the seasoning with additional salt and pepper to taste.
Reintroduce Oxtails:
- Place the seared oxtails back into the pot, nestling them into the tomato and vegetable mixture.
Pour in Red Wine:
- Pour the bold-bodied Malbec red wine over the oxtails and tomato mixture. The wine will add depth and richness to the dish.
Cover and Cook:
- Cover the pot with a lid and transfer it to the preheated oven. Allow the oxtails to braise for approximately 3 to 4 hours or until they are tender and falling off the bone.
Check for Doneness:
- Periodically check the oxtails, and if needed, adjust the seasoning according to your taste preferences.
Serve:
- Once the oxtails are tender, remove the pot from the oven. Serve the oxtails and sauce over a bed of your favorite side dish, such as rice or mashed potatoes.
Notes
Nutrition
Frequently Asked Questions
Can I use chicken stock instead of beef stock in this?
Yes, you can use chicken stock instead of beef stock if you don’t have any beef stock on hand.
Can I freeze the leftovers?
Yes, you can freeze the leftovers. Store them in an airtight container or freezer bag for up to 3 months.
What is the best way to reheat Kelli Ferrell’s oxtail?
The best way to reheat Kelli Ferrell’s oxtail recipe is in the microwave or on the stovetop..
Is Kelli Ferrell’s oxtail recipe healthy?
Yes, Kelli Ferrell’s oxtail recipe is healthy. It’s high in protein and iron and is a good source of vitamins A, C, and K, as well as thiamin, riboflavin, niacin, and folate.
Conclusion
Kelli Ferrell’s oxtail recipe is a classic soul food dish that’s sure to please your family and friends. It’s a flavorful and hearty dish, and the combination of ingredients creates a unique flavor and texture that you’re sure to love.
This oxtail recipe is not only delicious, but it’s also easy to make. Whether you’re a beginner cook or an experienced chef, you’ll be able to make this oxtail recipe with no problem. Give this recipe a try and enjoy this classic soul food dish!