On Busy Days... Use Your Slow Cooker... Make Jamaican Oxtails

With the exciting FIFA 2014 soccer games in full play this weekend and beautiful Father's Day celebration weather... do it easy and use your slow cooker... make it, set it, forget it... go about your day- watch your games undisturbed, bask in the sun, let your kids run in the park, and come back to a deliciously aromatic kitchen for a tasty ready-to-devour meal. Double the ingredients to serve four to six or have leftovers for the next day in Jamaican Oxtails and follow these slow cooker instructions:

1) In a large bowl, toss the oxtail with chili (if desired), mushroom soy sauce, minced garlic, seasoning salt and black pepper. Marinate for one hour to overnight.

2) Place the sliced onions on the bottom of the slow cooker and add the thyme sprigs on top, then the oxtails.
3) Pour the water over the oxtails, cover and cook on low for six to seven hours.
4) When the oxtails are cooked, remove them from the slow cooker. Remove the thyme stems from the liquid. Skim off excess oil.
5) With a blender or food processor, carefully puree the sauce, then return the oxtails to the sauce and serve immediately on individual plates. 

Set it on low and forget it!

Oxtails become fall-off-the-bone tender and succulent!! 

Serve with steamed rice and a nice side such as: Papaya Mango Black Bean Salad.

VIVA FIFA!