Big Mama Sundays

Cast Iron Ribeye Steak


Total 20 minutes

Prep 10 minute

Cook 10 minutes 


Yield 1 serving




  • 1 Ribeye Steak (at room temperature) 

  • Olive Oil

  • 1 of stick of butter

  • 2 Sprigs of fresh rosemary

  • 3 Whole garlic cloves 

  • Sea Salt & cracked black pepper (Steak seasoning works too if you have a favorite)

  • 1/4 cup of soy sauce


  1. Drizzle steak with olive oil, season generously on both sides with salt and pepper (or steak seasoning) Optional: marinate for 1-4 hours in refrigerator

  2. Preheat cast iron skillet with olive oil

  3. Place steak in skillet with soy sauce, garlic, rosemary and 1/2 of the butter (place some of the butter directly on top of the steak)

  4. Cook for 5-7 minutes on each side (or to the wellness you prefer your steak)

  5. Scoop the butter & other mixtures from skillet onto the steak throughout the entire cooking process 

  6. Add the remainder butter when you flip the steak.

  7. Remove steak and wrap with foil (pouring butter mixture onto the steak) to rest about 3-5 minutes

Collard Greens


Total 2 hours 20 minutes 

Prep 20 minutes 

Cook 2 hours 


Yield 6-10 servings 




1 turkey leg or 1/2 pound smoked meat (ham hocks or smoked neck bones)

1 small white onion, finely diced or 1 cup of frozen season blend

3 cloves of minced garlic 

1 Tablespoon sea salt

1 Tablespoon black pepper

1 Tablespoon seasoned salt

1 teaspoon red pepper flakes

1-2 capfuls of apple cider vinegar 

1 teaspoon of sugar 

4 cups of chicken broth 

1 Tablespoon butter

1 bag of washed & shredded collard greens or how ever much can fit in your pot 


Cooking Instructions

  1. In a large deep pot, heat olive oil on medium heat.

  2. Add in onions or season blend and cook until tender.

  3. Stir in garlic and cook until fragrant.

  4. Add chicken broth, sea salt, pepper, seasoned salt, apple cider vinegar, sugar, red pepper flakes and smoked meat. 

  5. Bring to a boil and reduce heat.

  6. Cover and boil lightly for about an hour. 

  7. Remove turkey leg only and let cool. Do not pour out liquid. It’s the magic! 

  8. Remove meat from bone and cut into bite-size pieces.

  9. Return meat and skin back to the pot with liquid. 

  10. Simmer for 10 minutes.

  11. Add butter & collard greens to pot, pushing them down if needed. 

  12. When greens begin to wilt down, cover and simmer for up to 60 minutes or until your desired texture is reached, stirring occasionally. 

  13. Turn off greens and position lid to allow steam to escape. 

  14. Plate the greens and pour on a few drops of hot sauce.(optional) 

  15. Serve hot.

Simmered Oxtails


Total 4 hours

Prep 1-8 hours

Cook 2.5 - 3 hours 


Yield 4 -6 servings 




  • 1 pack of trimmed Oxtails  

  • 1 cup of Kitchen Bouquet Browning & Seasoning Sauce

  • 1 cup of flour

  • 1 cup olive oil

  • 1/4 cup of garlic powder

  • 1/4 cup of onion powder

  • 1 teaspoon of sugar

  • 1 Tablespoon of paprika

  • 1 Tablespoon of red pepper flakes 

  • 1/2 cup of Worcestershire sauce 

  • 1 Tablespoon of dried thyme

  • 1 Tablespoon of sea salt

  • 1 Tablespoon of black pepper

  • 1 Tablespoon of sliced jalapeños

  • 1 chopped onion

  • 1 chopped green bell pepper

  • 1 chopped red bell pepper 

  • 1/3 cup of Italian dressing 

  • 4 cloves of minced garlic 

  • 1 carton of beef broth

  • 2 bay leaves


Cooking Instructions

  1. Add all ingredients & Marinate oxtails with all ingredients WITHOUT onion, bell peppers, garlic and beef broth in a foil pan, tupperware or dish, cover with foil OR in place in a gallon sized ziplock bag and refrigerate for 1-8 hours or overnight

  2. Take out of refrigeration and allow meat to become room temperature (about 30-45 mins) SAVE MARINADE TO ADD TO POT LATER

  3. Lightly coat oxtails with flour on a plate

  4. Pour 1/2 cup of olive in pot and heat

  5. Saute' onions & bell peppers

  6. Add minced garlic and sauté until fragrant  

  7. Add other 1/2 of olive oil & oxtails

  8. Brown oxtails for 3 minutes on each side

  9. Remove oxtails to a plate

  10. Add broth to pot and stir ingredients stuck to the bottom of the pot

  11. Add remainder marinade & bay leaves

  12. Add oxtails back to pot & more beef broth if some oxtails aren’t covered

  13. Bring to a boil

  14. Cover and reduce heat to simmer for 3 hours

  15. 2 hours in, take a spoon and remove fat that has risen to the top of the pot. be careful not to scoop out season, just fat

  16. Also at 2 hours, check oxtails for tenderness and if tender, reduce heat & let them simmer for the remainder 45-60 minutes 

  17. NOTE: You don't want the oxtail meat completely off the bones, but tender where they will slide off the bone. So cook enough to "test taste" at least 3-4 oxtails ;)


© 2018 Kachelle Kelly International | Boss Women Cook.        
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