Braising (instant pot) if not, this will be a 3 hr process in the oven
2 tbspn vegetable oil
2-3 lbs oxtails
ground black pepper
1 cup beef or chicken stock
1 tbspn worcestershire sauce
1/3 cup of buttermilk
Lemon pepper seasoning
Oil ( for frying)
2-3 Sazon packets
1 tspn garlic powder
1 tspn pepper
1 tspn onion powder
1 tspn dill weed
1/2 tspn red pepper flakes
Ranch peppercorn dressing for dipping
Heat the vegetable oil in the Instant Pot over sauté mode. While the pot heats, sprinkle the oxtails with salt and pepper. Add the oxtails to the pot in a single layer and sear until well browned on the bottom, on both sides.
Pour the broth into the pot, then pour the worcestershire sauce over the oxtails
Lock the lid on the pressure cooker. Cook at high pressure for 45 minutes (“Manual” or “Pressure Cook” mode in an Instant Pot) Natural Release - about 30 more minutes. Remove the lid, and remove the oxtails with tongs to a large bowl,
No Instant Pot?
Preheat oven to 325 degrees
Sear oxtails in a skillet (preferably cast iron) then place oxtails in a baking pan, pour broth and worcestershire sauce over the oxtails, and place in the oven for 3 hours.
In a cast iron skillet, preheat the oil. Then, in a small bowl, mix together all the ingredients for the seasoning ( with the exception of the lemon pepper seasoning) Lightly coat the oxtails with the seasoning ( about 2 teaspoons). Then, pour buttermilk over the oxtails.
Dredge in flour and shake off the excess.
Then, fry until they are golden brown.
Then lightly sprinkle with lemon pepper seasoning
Dip in ranch peppercorn dressing.