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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef #892561
Servings: 4
3 pounds oxtails
2 tablespoons sherry wine
1 onion
½ stalk scallion
1 garlic clove
6 cherry tomatoes
1 teaspoon thyme
2 teaspoons seasoning salt
2 teaspoons black pepper
Spinkle oxtails evenly with seasoned salt, black pepper and ground thyme and garlic. Stir meat in seasonings. Add tomatoes, scallion and chopped onions. Splash sherry on meat. Brown on stovetop for 30 mintues. Place in Crock-Pot® slow cooker Slow cook high for 4 hours. Serve over rice.