My hubby has become a great crockpot cook since I have banned him from cooking on the stove.  After several attempts to burn down the house, I make sure I keep him supplied with his own crockpots and utensils, that way he can cook on high, leave the kitchen and relax in his favorite chair in front of the television.  I even gave him my old set of cookware to use when I’m home because he cannot be left unattended in the kitchen. Here is Donald, my hubby’s delicious recipe for Oxtail Stew.

Enjoy,
MJ

Ingredients:
3 lbs. Oxtails preferably with some fat still on the tails
1 cup carrots sliced
2 cups golden potatoes diced
1 large green bell pepper diced
1 large red bell pepper diced
1 large onion diced
Chicken Stock- enough to cover the oxtails and vegetables 2-3/ 32oz. cartons
1 tsp. garlic powder
1 tsp. unseasoned meat tenderizer
1 tsp. salt (extra if needed)
1 tsp. Silvia’s Soul Food Seasoning
2 tbs. flour
“Marsha has barred me from cooking any major meals that require cooking time, because I forgot I was cooking and almost burned the house down.”

Directions:

Place  oxtails in a large crockpot. Add onions, peppers and carrots. Add garlic powder, salt, tenderizer and soul food seasoning. Pour the stock over the oxtails and vegetables. Cook on high overnight until the meat is about to fall off the bone. Add the potatoes and cook until tender. In a separate cup, add the flour and mix with water until it becomes the consistency of paste. Pour the paste in the pot and stir. Remove the oxtail bones, grab a bowl and go to town.