This recipe was my mom's. It's a soul food blast from the past. I adjust spices to my personal taste (I love lots of spices). Double the gravy recipe if you like lots of gravy. My family loves this dish served with rice.

Recipe Summary

prep:
10 mins
cook:
3 hrs 30 mins
total:
3 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.

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  • Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.

  • Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

Note

The salt content shown in the nutrition information reflects the large amount of salt added to the cooking liquid, most of which is discarded.

Nutrition Facts

391 calories; protein 46.8g 94% DV; carbohydrates 5g 2% DV; fat 20.4g 31% DV; cholesterol 166.5mg 56% DV; sodium 1841.3mg 74% DV. Full Nutrition

Reviews (131)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2008
What an excellent recipe!!! First off let me say that this does not quite feed 6 people(more like 2.5). I bought a little over 3lbs (exactly 6 oxtails) and it fed 2 people with very little leftovers. I did trim my oxtails a little so that I would not end up with a pot of grease. Also I slightly altered the recipe (I always end up doing that) by adding 2 cans of beef broth, doubled both the Greek seasoning and season all, used a little worcestershire sauce in place of browning sauce, and doubled the garlic. Oh and I cooked for 3 hours(TENNNDER). The gravy is sooo good. I served this with Jamaican style rice and peas and fried plantains (from this site). I will post a pic soon of this wonderful dish. It certainly is a soul food blast from the past. Thanks so much for posting this!!! Read More
(381)

Most helpful critical review

Rating: 3 stars
02/04/2007
I had never tasted oxtails before and wanted to try something different. Maybe I should've trimmed the fat first because they were very fatty. The taste was okay but tasted too "stewy". I browned the meat first and sauteed the onion and garlic before adding the water. Glad I can say I've had them but probably won't make again. Sorry! Read More
(17)
149 Ratings
  • 5 star values: 109
  • 4 star values: 32
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
02/10/2008
What an excellent recipe!!! First off let me say that this does not quite feed 6 people(more like 2.5). I bought a little over 3lbs (exactly 6 oxtails) and it fed 2 people with very little leftovers. I did trim my oxtails a little so that I would not end up with a pot of grease. Also I slightly altered the recipe (I always end up doing that) by adding 2 cans of beef broth, doubled both the Greek seasoning and season all, used a little worcestershire sauce in place of browning sauce, and doubled the garlic. Oh and I cooked for 3 hours(TENNNDER). The gravy is sooo good. I served this with Jamaican style rice and peas and fried plantains (from this site). I will post a pic soon of this wonderful dish. It certainly is a soul food blast from the past. Thanks so much for posting this!!! Read More
(381)
Rating: 5 stars
03/09/2009
Nice recipe! A few tips...BEFORE adding garlic, onions and dry seasonings in step 1, bring the oxtails to a boil and skim off the gray scum that comes to the top, then add seasonings. This makes for a clearer, purer tasting broth. Also, if time permits, refrigerate broth overnight when the oxtails are cooked. The next day the layer of fat will have hardened and can be removed completely...so much healthier and and the flavors marry overnight for better taste. I also omitted the additional teaspoon of seasoning salt since my broth was just fine with the 1 tablespoon of salt. Read More
(314)
Rating: 5 stars
02/08/2007
I was really nervouse when making this dish but it turned out perfectly. I didn't use the "greek seasonings" just Lawry's seasoned salt and pepper and it was fine. And oxtails are relatively fatty so if you've never had them like one of the commenters below then don't be surprised. You can trim it down though. But that's where most of the flavor is in my opinion. Read More
(198)
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Rating: 5 stars
09/07/2008
I am txnurse5 and I must admit that it does not feed 6. My recipe is written as an "observer". This recipe is strictly an observer recipe. I watched my mother, grandmother and aunt make this meal. It's all a matter of seasoning and tasting. That's how it's done in the south. Don't be afraid to experiment with different spices and techniques. I have grown up with this rule, so don't be afraid to experiment!!! Read More
(68)
Rating: 4 stars
03/11/2010
This happens to be a very good recipe for good ol' oxtails. Oxtails are fatty (for those who don't know) and are traditionally cooked this way. It is best to boil them first to get rid of some of the fat. They will still have fat on them. Add tomatoes if you like or whatever! Normally it ends up "stew-like" because of the cooking time and gravy. The meat should fall off the bone when eaten. I would love to hear other variations as far as gravy or sauce. I myself can't help but eat oxtails swimming in gravy! If you are overly concerned about the fat...don't make it. Thanks! Great recipe! Read More
(64)
Rating: 5 stars
01/15/2007
Usually cook oxtails in a crock pot so next time I'll follow the recipe and slow cook on low for 6 hrs. Great mix of flavors and the gravy was awesome. This is a keeper! Read More
(57)
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Rating: 5 stars
12/18/2005
This receipe was wonderful. I love oxtails that I had to buy at a local restaurant and so I tried it for the first time here at home and followed the instructions to the letter. I will be enjoying Oxtails with Gravy at home from now on! Thank you so much! Read More
(41)
Rating: 5 stars
04/05/2011
I made this just the way that it was written! When I tell you AWESOME! I MEAN AWESOME! My children ate it everyone ate it and it was phenomenal! It's a must eat...and must try! The gravy was so good I kept some and froze it for when I make homemade mashed potatoes in the future. I used yellow rice for this recipe since we love yellow rice so much and it was a perfect twist for this recipe If you have never eaten OXTAILS try this recipe! You are sure to fall in love Read More
(33)
Rating: 5 stars
01/27/2011
Great recipe! I'd like to share at tip from a Julia Child cookbook -- place oxtails in a baking pan, add 1 carrot, 1 rib celery and 1/2 onion with skins - all chopped coarsely. Place on rack in top third of oven preheated to 450 degrees. Bake for 40 minutes, turning and basting every 10 minutes. This eliminates the browning in oil and spatters. Drain and pour off fat, deglaze pan with water or red wine and proceed with recipe. Read More
(30)
Rating: 3 stars
02/04/2007
I had never tasted oxtails before and wanted to try something different. Maybe I should've trimmed the fat first because they were very fatty. The taste was okay but tasted too "stewy". I browned the meat first and sauteed the onion and garlic before adding the water. Glad I can say I've had them but probably won't make again. Sorry! Read More
(17)