Best 2 Lowcountry Oxtails With Ham Hocks Recipes

Lowcountry oxtails with ham hocks is a traditional African American dish that has been enjoyed in the coastal region of the United States for generations. This flavorful and hearty dish is made with oxtails, ham hocks, and a variety of vegetables, herbs, and spices. The oxtails and ham hocks are slowly braised in a flavorful broth until the meat is tender and fall-off-the-bone, while the vegetables and spices add depth and complexity to the dish. Lowcountry oxtails with ham hocks is typically served over rice or mashed potatoes, and is a perfect meal for a special occasion or a cozy family dinner.

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LOWCOUNTRY OXTAILS WITH HAM HOCKS

Lowcountry Oxtails With Ham Hocks image

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

Ingredients

2 ham hocks, split in half
8 -10 oxtails, pieces
1 large green bell pepper, chopped
1 large onion, chopped
1 stalk celery, chopped
salt and pepper

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

COLLARD GREENS WITH HAM HOCKS

Collard Greens with Ham Hocks image

A true Southern delicacy, it's hard to even find collards with ham hocks served in other parts of the country. But once you've had them, they're sure to be a staple at all your cookouts. Be sure to save the pot liquor (the broth leftover after boiling the greens) as a stock for soups and stews!

Provided by Brian Genest

Time 2h35m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
½ medium white onion, chopped
4 cloves garlic, smashed
2 (32 fluid ounce) containers chicken stock
3 cups water
2 hocks smoked ham hocks
3 tablespoons apple cider vinegar
2 tablespoons whole black peppercorns
2 bunches collard greens - rinsed, trimmed, and chopped
6 slices chopped cooked bacon

Steps:

Heat olive oil in a large stockpot over medium heat. Add onion and saute until fragrant, 3 to 4 minutes. Add garlic and cook for 30 seconds more.
Add chicken stock, water, ham hocks, vinegar, and peppercorns to the pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 hour.
Strain solids out of the pot and increase heat to high. Add collards and return to a boil. Add bacon and reduce heat to a simmer. Continue to simmer until greens are tender, about 1 hour.
Ladle collards into bowls with a little stock and serve.

Nutrition Facts : Calories 236 calories, Carbohydrate 7.2 g, Cholesterol 44.6 mg, Fat 16.9 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 5.4 g, Sodium 934.8 mg, Sugar 1.2 g

Tips:

Choose the right oxtails: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too bony or have a lot of sinew.
Soak the oxtails: Soaking the oxtails in cold water for at least 30 minutes will help to remove any impurities and make them more tender.
Brown the oxtails: Browning the oxtails before braising them will help to develop their flavor and add color to the dish.
Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your oxtail stew. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Season the stew well: Oxtail stew is a hearty dish that can handle a lot of seasoning. Be sure to use a generous amount of salt, pepper, and other spices to taste.
Cook the stew low and slow: Oxtail stew is a dish that takes time to cook. Be patient and let the stew simmer for at least 2 hours, or until the oxtails are fall-off-the-bone tender.

Conclusion:

Lowcountry oxtails with ham hocks is a delicious and hearty dish that is perfect for a cold winter day. The oxtails are braised in a flavorful broth until they are fall-off-the-bone tender, and the ham hocks add a smoky flavor to the dish. This stew is sure to please everyone at your table.