Slow Cooker

Ox Tail and Rice is for Dinner.

Ox Tail and Rice takes 120 minutes to prepare.

Ox Tail and Rice takes 300 minutes to cook.

Ox Tail and Rice makes 1 servings.

The ingredients for Ox Tail and Rice are:

3-4 lbs of oxtail
oxtail seasoning
1 large onion1 can of beef stock
1 cup of water
1 garlic clove or tablespoon chopped
3 cups of carrots/celery mixed
Smallest can of tomato paste
1 cup of red wine vinegar or two cups of red wine
salt, pepper, thyme, and bay leave
2 cups of white rice
1 can of pigeon peas
1 package of sazon seasoning

Here is how you make Ox Tail and Rice:

Wash oxtails and put in baking dish-season and sprinkle with oxtail seasoning and marinate 2hours or overnight. Use a liberal amount of seasoningIn a fry pan, brown oxtails in 3 tablespoons of oil. Make sure to brown all sides add ? of the onion (save the rest til the end) chopped and cook til onions are clearIn a large pot or dutch oven, add water, beef stock, red wine, salt and pepper bring to a simmer, add meat and cook for 2 ? hrs. Add all remaining ingredients and simmer for another hour or until done. Remove bay leaf.Rice:Cook rice package directions, when done, add pigeon peas and Sazon Seasoning, rice will turn orange, then yellow in color cook over low heat for 5 mins-til peas warm upServing Size: 8Number of Servings: 1Recipe submitted by SparkPeople user JWATSONTOPPIN.

The nutritional information for Ox Tail and Rice is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 3,400.0

• Total Fat: 180.0 g
• Cholesterol: 1,000.0 mg
• Sodium: 8,712.0 mg
• Total Carbs: 140.8 g
• Dietary Fiber: 29.6 g
• Protein: 310.4 g