Oxtail & Grits Recipe

Inspired by LATHA

Time3h

Serves4

Rice grits, fried egg

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Ingredients

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Oxtail and Grits Ingredients

2 pounds Oxtails

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 medium Onion, chopped

4 cloves Garlic, minced

4 cups Beef broth

2 leaves Bay leaves

1 cup Rice grits

4 cups Water

2 tbs Butter

4 large Eggs

Method

Cooking Directions

Prepare the Oxtails

Season the oxtails with salt and black pepper. In a large pot, heat olive oil over medium-high heat. Add the oxtails and brown on all sides. Remove from the pot and set aside.

Cook the Aromatics

In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent, about 3-5 minutes.

Simmer the Oxtails

Return the oxtails to the pot. Add beef broth and bay leaves. Bring to a boil, then reduce heat to low and cover. Simmer for about 2.5 to 3 hours until the meat is tender.

Prepare the Grits

In a separate pot, bring 4 cups of water to a boil. Slowly whisk in the rice grits. Reduce heat to low and cook, stirring occasionally, for about 20-25 minutes until thickened. Stir in butter and season with salt to taste.

Fry the Eggs

In a non-stick skillet, fry the eggs to your preference (sunny-side up, over easy, etc.). Season with salt and pepper.

Serve

To serve, place a scoop of grits on a plate, top with oxtail and broth, and finish with a fried egg on top.