This is a new monthly segment ill be doing every month at the beginning of every month showing y'all how i use up leftover items that i have lift from my imperfect foods haul, previous recipes, etc.
This segment will also be dedicated to Chef Daddy Jack who recently passed away
He was the master in taking leftover or random items and creating awesome culinary gems from them
Sometimes it will be desserts, casseroles ,BBQ, vegetables ,etc.

This is the only time i WONT have a actually recipe posted
I will post the ingredients that i used
Just another way that i show yall that you always have something to make a meal out of ,all you have to do is use your creativity and imagination
This month is my:
Old School Braised Oxtails
3 ½ pounds oxtails, cut into thick pieces
1/2 cup flour
1 onion, sliced
1 cups chopped carrots
3 cups homemade or beef broth
3 tablespoons tomato paste
Dash Worcestershire sauce
Kosher salt and freshly ground black pepper
Hot buttered rice, for serving

Heat oven to 325 degrees F.
Heat a large Skillet oven over medium high heat. Season the oxtails on all sides with a big pinch of salt and pepper. Add flour to a pie plate and . Dredge the oxtails through the flour, dusting off excess.
Add oil to the skillet and when hot, brown oxtails on both sides, about 8 to 10 minutes total. Remove to a plate and drain off some of the grease, if necessary. Add the onions and sauté until tender, about 5 minutes.
Add flour to remaining oil and brown Stir in the broth, tomato paste, Worcestershire sauce, and bring to a boil. Reduce heat, add the liquid to browned oxtails and any of its juice that may be on the plate, and cover with a lid.
Place in oven for 4 hours, checking occasionally to make sure the liquid hasn’t reduced below the halfway mark . Skim off any visible fat floating on the surface and serve over hot buttered rice.





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