Ox Tails

Always felt if you can make a meatloaf... you can perpare a plate of Ox Tails over rice... Really! getting a recipes from your mother or grandmother is good - But it's a show you how or tell you kinda thang right?
well, you got the recipe for the dish, but you yet lost in space when you get it ... when you hang up the phone you are yet lost. Well, here is my recipe. Step By Step.

These Ox Tails are looking at you and ready to be cooked and gravy and serve over rice. wash them up and dry them off and add black pepper and salt and place in the refrigerator. about 4 hours or over night

Remove for the refrigerator and dust with flour all over making sure they are cover well-. this is important.

Next adding about 1/2 cup canola oil in a frying pan on med heat and adding the Ox Tails. Brown Ox Tails on each side very well. Take them out and placing them on paper towels making sure no oil is on them. adding to a baking dish.

Adding salt and pepper to your taste-. 1 cup chopped onion, 2 cloves garlic chopped ,1 cup chopped celery, 1 cup chopped carrots, 1 cup chopped raw potatoes, 1 bay leaf ,1 bunch fresh thyme chopped and 6 cups low-sodium beef broth. Cover and place in oven for 1 hour on 350.

After cooking for an hour pour off the broth-. you don't need it. Adding another cup onions and 2 cloves garlic chopped-. adding brown gravy mix on top of cooked Ox Tails-. I like Tone's you can used what you like. follow directions and make 6 cups. pour all over Ox tails and cover and place in oven and cook for 1 hour more

Cook your rice....I like pot boil rice!

Grandma's Old Fashion Tea Cakes

Original recipe makes 2 dozen Change Servings

    1 cup butter

    1 cups white sugar

    2 eggs

    3 cups all-purpose flour

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1/2 teaspoon ground nutmeg

    1 teaspoon vanilla extract

Directions

1. In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
2. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely and place in a big jar.