oxtails and gravy recipe

Written ByJenny Smyth Posted on
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The Best oxtails and gravy recipe

I’m so excited to share with you one of my family’s favorite recipes: oxtails and gravy. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. Oxtails and gravy is a classic comfort food recipe that originated in the Southern United States, where it was often served at family gatherings and special occasions. The dish is made by slow-cooking oxtails in a rich and flavorful gravy, which is typically made with beef broth, onions, garlic, and a blend of herbs and spices.

The result is a tender and juicy meat that just falls off the bone, paired with a savory and slightly sweet gravy that’s perfect for sopping up with crusty bread or over rice. One of the best things about this recipe is how easy it is to make – just throw all the ingredients into a slow cooker or Dutch oven, let it cook for a few hours, and voila! You’ll have a delicious meal that’s sure to please even the pickiest eaters. My kids love helping me prepare this recipe, from browning the oxtails to stirring the gravy – it’s a fun and interactive process that teaches them about cooking from scratch.

And let’s not forget about the leftovers – this recipe makes plenty for seconds (or thirds!) , making it perfect for potlucks, family gatherings, or just a weeknight dinner. Plus, oxtails are an affordable cut of meat that’s packed with protein and flavor. In short, oxtails and gravy is a must-try recipe that’s sure to become a new favorite in your household.

As I mentioned earlier, this recipe originated in the Southern United States, where it was often served at family gatherings and special occasions. The dish was typically made with tougher cuts of meat like oxtails or shanks, which were slow-cooked in a rich and flavorful gravy to make them tender and palatable. Over time, the recipe spread throughout the country, where it was adapted and modified to suit local tastes and ingredients. Today, you can find variations of oxtails and gravy on menus across the United States, each with its own unique twist and flavor profile.

One of the key techniques involved in making oxtails and gravy is browning the meat before slow-cooking it in liquid. This step helps to create a rich and flavorful crust on the meat, which is then enhanced by the long cooking time in liquid. To achieve this effect, I like to use a mixture of oil and butter to brown the oxtails – this gives them a nice sheen without overpowering their natural flavor. Another important aspect of this recipe is using high-quality ingredients – particularly when it comes to the broth.

I like to use homemade broth or store-bought low-sodium broth to avoid adding too much salt to the dish. Fresh herbs like thyme, rosemary, or parsley also add depth and complexity to the gravy without overpowering its flavor.

Braised Oxtails with Rich Gravy

4.6 from 1470 votes

Oxtails are slowly braised until fork-tender in a deeply savory gravy made from caramelized vegetables and beef broth. This soulful dish delivers rich, gelatinous meat that falls off the bone in every bite.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Oxtails

3 pounds oxtails, cut into segments
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil

For the Gravy

1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
4 cups beef broth, low sodium
1 cup dry red wine
2 sprigs fresh thyme
2 bay leaves
1 tablespoon Worcestershire sauce

👨‍🍳Directions

1Pat the oxtails dry with paper towels and season generously with salt and pepper.
2Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers, then sear the oxtails in batches without crowding, turning occasionally with tongs until deeply browned on all sides, about 4 to 5 minutes per batch.
3Transfer the browned oxtails to a plate and set aside.
4Reduce the heat to medium and add the diced onion, carrots, and celery to the pot, stirring frequently until the vegetables soften and begin to brown, about 6 to 8 minutes.
5Add the minced garlic and tomato paste, cooking for another minute until the paste darkens and becomes fragrant.
6Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
7Slowly pour in the red wine while scraping up any browned bits from the bottom of the pot, then add the beef broth, thyme sprigs, bay leaves, and Worcestershire sauce, stirring to combine.
8Return the seared oxtails to the pot along with any accumulated juices, ensuring they are mostly submerged in the liquid.
9Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 2 to 2.
5 hours until the meat is fork-tender and pulls away from the bone easily.
10Remove the lid and discard the thyme sprigs and bay leaves.
11Using tongs, carefully transfer the oxtails to a serving platter and tent with foil to keep warm.
12Increase the heat to medium-high and let the gravy simmer uncovered, stirring occasionally, until it thickens to a rich, silky consistency that coats the back of a spoon, about 10 to 15 minutes.
13Taste the gravy and adjust seasoning with additional salt and pepper if needed.
14Pour the gravy over the oxtails and serve immediately over mashed potatoes, rice, or with crusty bread to soak up every drop.

🔧Equipment

Large Dutch oven or heavy pot with lid
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 980mg🌾Total Carbs: 22g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 45g

📝Notes

For even richer flavor, prepare the oxtails a day ahead and refrigerate overnight. Skim off any solidified fat before reheating gently on the stovetop.

Watch Video Of How Braised Oxtails with Rich Gravy Works

Oxtails and gravy is one of those recipes that never fails to impress – whether you’re serving it at home or taking it to someone else’s house as an offering.

It’s perfect for special occasions like holidays or birthdays because everyone loves comfort food; but honestly?

This dish deserves more than just special occasions – make it whenever you want something hearty yet comforting!

❓ Frequently Asked Questions About Braised Oxtails with Rich Gravy

Q1: What type of meat should I use for oxtails?

Oxtails are typically made from beef brisket or shank cuts – these tougher cuts are perfect for slow-cooking because they’re full of connective tissue that breaks down over time.

Q2: How long does it take to cook oxtails?

The cooking time will depend on your preference for tenderness – if you like your meat fall-off-the-bone tender, cook it for 8-10 hours; if you prefer it slightly firmer but still tender, cook it for 5-6 hours.

Q3: Can I make this recipe in a slow cooker?

Yes! Simply brown the oxtails as instructed below, then transfer them along with all other ingredients into your slow cooker.

Q4: What kind of broth should I use for this recipe?

I recommend using homemade broth or low-sodium store-bought broth – you can also make your own broth from scratch if you prefer.

Q5: Can I serve this recipe over anything besides rice?

Of course! You can serve oxtails over mashed potatoes, egg noodles, polenta – whatever suits your taste preferences!

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