Best 3 Lowcountry Oxtails With Ham Hocks Recipes
In the vibrant tapestry of Southern cuisine, Lowcountry Oxtails with Ham Hocks stands as a testament to the region's rich culinary heritage. This savory stew, a symphony of flavors and textures, embodies the essence of slow cooking, where humble ingredients are transformed into a hearty and comforting meal. With its origins in the African American communities of the Lowcountry region of South Carolina, this dish has become a beloved classic, cherished for its ability to nourish the body and soul. Alongside the oxtails and ham hocks, the supporting cast of vegetables, herbs, and spices play a crucial role, creating a symphony of flavors that dance on the palate. Whether you're a seasoned cook seeking to expand your culinary repertoire or a novice eager to embark on a journey of taste, this Lowcountry Oxtails and Ham Hocks journey will guide you through the steps of creating this authentic dish, complete with variations and serving suggestions to suit your preferences.
The recipe section of this article offers a comprehensive guide to crafting the classic Lowcountry Oxtails with Ham Hocks, providing detailed instructions, ingredient measurements, and cooking techniques to ensure success. For those looking to explore alternative methods, the article also includes an Instant Pot Oxtails and Ham Hocks recipe, demonstrating the versatility of this dish in adapting to modern kitchen appliances. Additionally, a Vegetarian Oxtails and Ham Hocks recipe offers a plant-based alternative, capturing the essence of the original dish while catering to dietary preferences. The article concludes with a collection of side dish suggestions, ranging from Hoppin' John to Collard Greens and Cornbread, providing a well-rounded meal that celebrates the culinary traditions of the Lowcountry.
SOUTHERN-STYLE OXTAILS
Steps:
- Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.
LOWCOUNTRY OXTAILS WITH HAM HOCKS
Make and share this Lowcountry Oxtails With Ham Hocks recipe from Food.com.
Provided by mightyro_cooking4u
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the ham hocks and oxtail pieces in medium pot, two-thirds full with water, and boil about 15 minutes. Drain and rinse the meat under running water. Return the oxtail and ham hocks to the pot and refill with water as before. Add the bell pepper, onion, and celery. Add salt and pepper to taste. Boil until all the meat is tender (2 hours or more). You may need to add more water to the meat before it is done, but don't add more than 1 to 3 additional cups, because you want the gravy to be rich. Serve with rice or potatoes, and be ready for some lip-lickin' grub.
- NOTE: After draining and rinsing the meat, I would use beef broth or stock instead of the water in the second boiling.
- ANOTHER NOTE: I like to brown the oxtails before cooking.
Nutrition Facts : Calories 24.8, Fat 0.1, Sodium 10.7, Carbohydrate 5.7, Fiber 1.5, Sugar 2.8, Protein 0.8
JAMAICAN OXTAIL
After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!
Provided by Verifydis
Time 3h45m
Yield 6
Number Of Ingredients 20
Steps:
- Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
- Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
- Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
- Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 9.4 g, Cholesterol 114.1 mg, Fat 22 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1583.3 mg, Sugar 4.9 g
Tips:
- Use a large pot or Dutch oven to cook the oxtails and ham hocks. This will allow plenty of room for the meat to brown and simmer.
- Sear the oxtails and ham hocks over medium-high heat before braising. This will help to develop flavor and color.
- Add plenty of vegetables to the pot, such as onions, carrots, celery, and garlic. This will help to add flavor and nutrition to the dish.
- Use a good quality red wine for the braising liquid. This will help to add depth of flavor to the dish.
- Simmer the oxtails and ham hocks for at least 2 hours, or until the meat is fall-off-the-bone tender.
- Serve the oxtails and ham hocks with mashed potatoes, rice, or your favorite side dish.
Conclusion:
Lowcountry oxtails with ham hocks is a delicious and hearty dish that is perfect for a cold winter day. The oxtails and ham hocks are braised in a flavorful red wine sauce until they are fall-off-the-bone tender. The dish is then served with mashed potatoes, rice, or your favorite side dish.
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