2 lbs. oxtails                                           2 cups long grain rice
1 cup chopped onions                          1 large clove of garlic chopped fine
2 teaspoons salt (to taste)                1/2 teaspoon fresh ground black pepper
1/2 teaspoon crushed red pepper      2 tablespoons extra virgin olive oil
4 1/2 cups broth reserved                    2 tablespoons butter
1/4 cup dry cherry or red wine (optional)  1/2 teaspoon bacon drippings
1/2 teaspoon liquid smoke                  1 beef bouillon cube

Rinse oxtails under cold water and place in a medium sauce pot covering with at least 5 cups of water and bring to a boil and skim off froth from water.    Add 2 teaspoons salt, 1/2 teaspoon fresh ground black pepper, 1/4 cup dry cherry or red wine of your choice, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon liquid smoke and beef bouillon cube and reduce heat to low/medium and simmer from 3 to 4 hours until oxtails are tender and easily removed from the bone.

About 30 minutes prior to oxtails being done, add 2 tablespoons of butter, 2 tablespoons of extra virgin olive oil and bacon drippings to a sauté pan and heat on medium heat adding 1 cup chopped onions and 1 clove of garlic chopped fine and allow to simmer until tender.

Place oxtails in a colander and drain reserving at least 4 1/2 cups of broth.  De-bone the oxtails being sure to remove any gristle or fat.

Add 4 1/2 cups of broth back to the medium sauce pot and bring to a boil over high heat, adding the oxtail meat, 2 cups rice and sautéed onions and garlic.  Stir to blend and reduce heat to low and simmer with lid on pot for 25 to 30 minutes until most of the liquid is absorbed by the rice.

Serve with marinated slaw and fried cornbread and/or your favorite sides.

YIELD: 6 large servings.