Menu Southern Smothered Oxtails
What's the difference between Southern oxtails and Jamaican oxtails?
Southern oxtails are smothered in gravy with bell peppers and onions, and seasoned with seasoned salt, black pepper, etc. They're usually served with rice, mashed potatoes, or cornbread. Jamaican oxtails are cooked with Caribbean flavors like allspice and scotch bonnet peppers, which make them a bit spicier. They're served gravy, carrots, rice, and peas or butter beans (lima beans).
Cook Time: 3 – 4 hours low and slow for fall-off-the-bone tenderness
Serves: 4 (perfect for a Sunday dinner)
Difficulty: Easy to Moderate
End Result: Rich, soulful gravy with melt-in-your-mouth oxtails
It's Southern comfort food: This oxtail recipe is cooked low and slow in the oven until tender, then smothered in rich, savory gravy for that true down-home flavor.
It's fall-off-the-bone tender: The meat is so succulent, with a melt-in-your-mouth texture.
The flavor is rich and soulful: These oxtails have a delicious beefy flavor that soaks up all the seasoning from peppers, onions, and soul-food spices.
Oxtails: Look for well-trimmed oxtails with more meat and less fat. They braise down beautifully, creating a rich, flavorful dish without being overly greasy.
Beef broth: We've tested a few, and our favorite is Bonafide Provisions organic beef bone broth (found in the freezer section). You can also use regular beef broth or stock.
Bell pepper and onion: These are must-haves in our kitchen. They add savory flavor and a hint of sweetness that complements the oxtails without overpowering them.
How to Make This Southern Oxtail Recipe (Step-by-Step)
Step 1: Season with oxtail seasoning. Sprinkle flour over the oxtails, making sure each piece is well coated. Shake off any excess flour.
Tip: When oxtails are done cooking, the meat will be tender and pull away from the bone easily. To check, poke the meat with a fork or knife. If it goes in and out easily, then you've got tender meat, and oxtails are ready! You can also check the internal temperature with a meat thermometer to make sure they are at least 190°F to 200 F
Optional: Slow Cooker Oxtail Recipe
You can also make this oxtail recipe in a crockpot! After searing the oxtails (see Step 5 in the recipe card), transfer them to your slow cooker. Add the beef stock and oxtail seasoning, then stir to combine. Mix in the onion, bell pepper, and garlic. Cover and cook on low for 6–8 hours, or until the oxtails are fork-tender. To thicken the gravy, turn the heat to high, then mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Slowly stir in a little of the slurry at a time, letting it cook for a few minutes in between, until the gravy reaches your desired thickness.Recipe:
Ingredients
Instructions
- Season oxtails with 2 tablespoons of the seasoning mixture.
- Sprinkle ¼ cup flour over oxtails; shake off any excess flour.
- Heat 4 tablespoons of oil in a large heavy-duty roaster or Dutch oven over medium heat. Once oil is hot and shimmering, add seasoned oxtails.
- Sear the oxtails until browned on all sides. Then remove them from the pan and set aside.
- Leave the oil in the pan and whisk in ½ cup of flour.
- Pour in beef stock and add 1 tablespoon of oxtail seasoning. Keep whisking until the gravy is smooth and golden brown.
- Lower the heat to medium and add onion, bell pepper, and garlic.
- Return seared oxtails to the pot and give them a gentle stir.
- Cover the pot and place it in the preheated oven set at 325°F.
- Cook oxtail, letting them simmer and stew in the oven for 2 hours and 45 minutes up to 3 hours. Oxtails are typically done when they reach an internal temperature of 180-200°F (82-93°C).
- Remove the oxtails from the oven and spoon the gravy generously over them.
- Allow them to cool for 10 minutes, then serve over white rice.
- Substitutions/Variations: If you don't have beef broth, use Better Than Bouillon beef base or any quality stock; any bell pepper color works, and yellow onions can be swapped with white or Spanish onions.
- Equipment: If you don't have a large, heavy-duty roaster or Dutch oven, sear the oxtails and make the gravy in a large skillet, then transfer everything to a baking dish, cover tightly with foil, and finish in the oven.
- Use quality ingredients: You want your oxtails to be a good size (think larger pieces) and to have a good amount of meat.
- Sear thoroughly: Make sure to get a good sear on all sides of the oxtails. This browning develops rich flavor through the Maillard reaction and helps retain juices, making your dish even more delicious.
- Stir the gravy: Add the flour gradually to prevent lumps. Continue whisking until the mixture is smooth and golden brown.
- Low-and-slow cooking: Cook oxtails in the oven at 325°F to tenderize the meat. This allows the collagen in the oxtails to break down, making it more flavorful.
- Storing and Reheating Leftovers
- Let your cooked oxtails cool to room temperature before storing. Transfer them, along with the gravy, to an airtight container. Refrigerate for up to 3–4 days.
- For longer storage, freeze the oxtails in a freezer-safe container or heavy-duty freezer bag for up to 3 months. When reheating, thaw overnight in the fridge, then wrap in foil and warm in the oven until heated through.
Common Oxtail Recipe Mistakes (and Fixes)
- Gravy is too thick: Gradually add more beef stock, stirring constantly until you reach your desired consistency.
- Oxtails are too salty: Taste and adjust before adding more seasoning or salt during cooking, and taste the gravy and adjust as needed. You can always add more salt later if needed, but it's really hard to fix a dish that's already salty.
