Oxtails with Gravy
This oxtail recipe was my mom's, and it's a soul food blast from the past. I adjust spices to my taste (I love lots of spices). You can double the gravy if you like. My family loves this dish served with rice.
This oxtail recipe was my mom's, and it's a soul food blast from the past. I adjust spices to my taste (I love lots of spices). You can double the gravy if you like. My family loves this dish served with rice.
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
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
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!!!
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.
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.
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!
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!!!
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!
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!
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~
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.
Wonderful recipe! Make sure you double the gravy, there was a "fight" over the last ladle full left in the bowl (I won)
Have made this dish once before as writen and fell in love with it. I do add bay leaf when boiling along with garlic and onion. Since then I have experimented with some ingredients like once the tails are cooked down. I put in a pay some brown sugar just two table spoons with little oil let it cook down till it forms bubbles then add in oxtails until they are coated then add in celery, scallions, and cilantro that I placed in a blender to get to a smooth paste and added that to the tails, and broth and then back to the cooking. Just different take on it. You cant go wrong unless you forget to double the gravy. Lord nothing better than the gravy and rice a day later.
Yummy! I made this last night and it was amazing. I cooked the oxtails the night before and the only thing I did different was use onion powder and garlic powder instead of onioin and garlic. I cooked for 3 hours and the water reduced down a lot. I put the broth in the fridge so I could take the fat off the next day. The next day I warmed the oxtails in the oven on 275 for 30 min. I took the fat off the broth and warmed it in the microwave and I only had about 1/2 c of broth so I tasted it and it was really salty so I just added water to it to make a cup and used low sodium chicken broth for the other cup. Made gravy as recipe says and used worchester for browning sauce. When it was done I put the oxtails in the gravy and cooked on low for about 30 min. I give it only 4 stars bc the broth doesnt make 2 cups but thats ok bc it probably would have been too salty. Make sure you add broth slowly when you stir it in (about 1/4-1/2 c at a time).
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!
I love oxtails but never had them with gravy until now. I love this recipe and so does my friends. I will make this again and again....
Fabulous ! I have milked cows and the thought of eating a piece of cow tail was never on my list of things to do. But, I ran across a pound of tails marked down from $3.99 to $1.99 a pound so what he heck. I read some other reviews, some sounded right. Boil tails and skim the scum before adding the veggies and spice, let tails and broth settle overnight then pick off about 75% of the white fat cap. Also, two pounds of tails and this recipe would be a streth for 3 servings. The gravy makes this dish, I think it is more brown sauce than gravy. I WILL be back. Thanks for the recipe !
This recipe was amazing! I trimmed some of the fat off the meat before cooking. I made this in a big pot as called for and didn't realize before hand that the long cooking time would lead to evaporation. I just kept adding a mixture of water and chicken broth (I would have used beef broth but didn't have any on hand) so that the oxtails were always covered by liquid. I did not find this recipe too salty at all and the meat of the oxtails fell off the bone! The gravy was also amazing. I made Jamaican rice and peas (from a family recipe) to go with the oxtails and gravy. I will definitely make it again!
I really didn't use the top portion of the recipe, but I can't knock it. I used the Gravy portion and received rave reviews from family and friends on New Year's Day as to how well the Oxtails came out. I loved the gravy and saved it when all the oxtails where gone and just had a great bowl of rice and gravy. This was a very pretty color gravy and thicken quite well. Will use this recipe again.
I only season with salt, pepper and Italian seasoning. I put the onions in a crockpot and let them cook on low overnight. They come out so tender. I remove tails from the crockpot and place all the juice (and fat) in a container and put in the 'fridge. Then I skim off the fat and make gravy with the essence. Oh so good!
OMG what an unexpected treat!!! These were sooo good and rich! I used a greek seasoning recipe that CindyLepp gave me on the exchange and it was PERFECT for this recipe!!!! My DH wouldn't eat it because of what it was. They are a bit fatty but totally worth digging around the fat for the awesome meat that is hiding. I did cook mine for about 4 hours to get them tender but I'm sure that depends on the size. Thx a million for sharing this recipe! BTW, me and Granpa loved this one! He said its been 40 years since he had ox tails and never tasted any that compared to these. I took that as a compliment!!!
Very good and filling! Used suggestion (ala Julia Childs) to brown tails first for 40 min at 400 with onion, celery, and carrots deglazing pan with red wine. Cooked in slow cooker for 5 1/2 hours with ingredients (minus season salt). Added sauteed onions and carrots (don't saute in bacon grease next time--flavour too overpowering). Served over rice. Will try with potatoes next time. If planning on doubling gravy, double oxtails for more meat.
This recipe was great. I'm just beginning to "really" cook, and this dish was exactly as I remembered it as a child. My family used to make this all the time.
This was fabulous!! Great flavor and extremely tender. Only one suggestion - skim off fat before making gravy - as meal is a bit fatty.
This recipe is perfect. These came out just like my grandma from Louisiana used to make and my 7-year old LOVED them, too. He's really picky but he ate all of them up and I only got 3! I will be using this recipe again and again. THANK YOU.
Love this recipe!!! I looked all over for a simple recipe of this dish, and I kept finding it with beans and carrots and tomatoes, etc., which is not the oxtails with gravy that I grew up on. This recipe was exactly what I wanted! It is so easy, and it came out wonderfully! I serve it with buttery white rice and fresh collard greens. My husband loves it so much that he's taken to making sure we always have oxtails in the freezer!
I added onions, celery, carrots, and a Guiness...incredible!!!
I hate to admit I do not know what Greek seasoning is, I followed the directions otherwise. I did add a whole hot pepper to it to give it a bit of pep. Very flavorful
I'm not sure how this got rated so high but I thought it was very bland. There are others on the site that are better. I won't use this one again. It wasn't bad, just not great. I'm keeping the best in each category.
This recipe was delicious!! I had never made let alone eaten oxtails in my life, my fiance asked if I could make them, and I was like "sure, no problem" lol....not only did this recipe save my hide, I fell in love with how wonderful they were!1 Will be making again and again...THANKS!!!
My hubby and friends, liked it. I doubled the spices. I boiled oxtails for 3 hours. Reserved 4 cups of broth for the gravy.
I have never eaten or prepared oxtail, but my husband is South African and was craving them. I found this recipe, and prepared it exactly as written, except I only used a teaspoon of salt since several reviewers mentioned that it was too salty. Even though I cut back on the salt, it was still WAY too salty! I had to add additional beef broth and flour to dilute the salty taste. Other than that, it was perfect! I would definitely make this again, but I would only add either the seasoning salt or the table salt...not both. I'm also wondering if the Greek seasoning put additional salt into the dish?
This was my first time cooking oxtails. I eat them, but never cook them. I didn't use Greek seasoning, just substituted and this recipe was good! Thankss!!
Let me say first that we really liked this recipe... it's good comfort food. But, I'm giving it only three stars for two reasons: 1) it didn't step up and knock my socks off...DH didn't rave and say "make this again soon!" but he said it was good. And 2) there is NO WAY this serves 6 people! There is not much meat on oxtails, it is mostly bone. I started with 2.21# and with the mashed potatoes and the gravy (which was good) it just served the two of us. I will admit that DH is a big eater, but I am NOT so we even out. If the amount listed was for two people, I would raise it to four stars, but for novice cooks who don't know, it's very misleading, hence one less star.
I also changed the recipe a little, but the overall recipe gave good guidelines to follow.. And maybe we eat too much, but I scaled the servings to 18, and only fed 6 of us.. So I actually cooked about 7lbs.. that's 1lb of oxtail per person.. that is.. uncooked weight that is. ENJOY!
Lawd Have Mercy!! This recipe is 'da bomb'!
First time making oxtails and this recipe was really great, good flavor, and lovely gravy. But, we think in the future we will buy oxtails and use them more like you would a hamhock in beans and soups etc. Not a lot of meat on oxtails to justify the price, or cooking time for this recipe IMO If you love oxtails already, try this recipe.
Delicious! Just like my mom used to make it when I was a child. I used Worchester sauce instead a brown sauce and I didn't have Greek seasoning, but otherwise I followed the recipe exactly. Next time I'll let the broth cool and scrape the fat off the top so that my gravy isn't so greasy. But it was still delicious. I plated it on a bed a garlic mashed potatoes. I can't wait until I'm hungry again.
Really, really good. I had never tasted oxtails before, and found this recipe easy to follow. The results were awesome in my book. Will definately make it again!!
This was very good.I did not use all the seasoning.But this was a hit with the family.Now I have more than one way to do my tails.
This was an easy to make recipe and I enjoyed doing this. I had tried other oxtail recipe and I think this one is the best. the only problem I had with this one is that it is a bit salty. Nothing I can not fix by toning down the amount of salt. That is the reason why i rated it a 4 star. This one is a keeper. It has potential. Also The meat was so soft and it does not require a slow cooker which is a plus. Good job on this recipe.
My husband loved oxtails. I had never had them. Followed your recipe and he was very pleased. It was easy and I would make it again.
I followed the recipe and while it tasted quite good and the gravy was very good, I will not be making this again (and it was a unanimous decision). This was way to greasy. As I'm typing this, it feels like my arteries are clogging. I am ok with some greasy meals. But even boiling for 3 hours, there is still too much fat. And the broth you use for the gravy has the fat you just boiled off (and I skimmed off 1/2 cup of grease before making the gravy. How this meat is so expensive, is beyond me. If I was starving and had nothing else to eat, would be the only way I'd make this again. This is similar to pot roast, which is what I'll make next time. So if you know what oxtail tastes like and are ok with the grease, you'll like this. If you've been thinking of buying oxtail and trying it for the first time, just get a pot roast.
Haven't had Oxtails in ages. Saw some in the store and thought I try. Your receipe for Octails and gravy was fantastic will definetly make again.
This receipe is fantastic. I didn't refrigerate overnight so of course i had more fat/grease but next time I will. The gravy is delicious. I also used Lawry's Garlic & Seasoning Salt along with some cajun seasoning from Tony Chachere.
AWESOME! I also added a scotch bonnet pepper for some West Indian kick!
This recipe was awesome I made it for a friend and he fell in LOVE with it! The only reason i am giving this recipe 4 stars is because I was kind of salty, but the italian seasong made it taste AWESOME...The only thing I added was Lousiana hot sauce while the oxtails cooked...and I cooked for 3 hrs...much tender...THANKS!
Excellent Will make it again for some comfort eating!
This was a terrific recipe...Thank you very much...
U should tweak a little it good
This was a very tasty recipe that my husband and I enjoyed very much. I don't like using the grease or shortening in the gravy though, and I don't think it needs it. Next time I will just use the broth with the flour only to make a gravy, like in the smoothered porkchops recipe on this site.
I've been using this recipe from here for years. It's our all time favorite for oxtails!
loved it, i switched out a few seasoning because i dont use the same things that she does but overall thank you it was great.
I skipped Greek seasonings, used a little curry powder instead. I also used Worcestershire sauce instead of brown sauce. I let the oxtails marinate overnight in the dry spices. I browned them and sautéed the onions, garlic and bell pepper before the boiling process. Finally, once the oxtails were in the gravy, I added a little sugar to the sauce to help cut the tartness of the Worcestershire sauce.
Very very good. I agree this does not feed 6. You need at least 2 tails to feed six. The Gravy is awesome. Wonderful for a grits and gravy combo. Yeah I know grits are for breakfast, but I'm just saying. :-)
I have never had Oxtail before, we buy our meat from a local farmer so it is easy to get. I followed the recipe as it said and this was so delicious, I served it with brown rice and doubled the gravy. It is very easy to make and I will make it again and again. This recipe is a keeper, thank you so much for sharing.
Loved it! I used a jamacian jerk spice mix instead of the greek 1, and i browned the meat first befor cooking it up in my slow cooker. served it with okra, black beans and rice.
This recipe is exactl
Great recipe and easy to make!!! Thanks for posting it!
I ruined this and I don't know what went wrong.
Gr8 recipe all my family said was yum!!!
Sooo good. I tweaked it a bit to match my tastes, but these were phenomenal. Almost as good as my mother-in-laws. Very tender and richly flavorful. Bless you for sharing this!!!
This recipe is soooo good!!!! This was my first time making oxtails, and I'm glad I followed this recipe. The gravy was a little salty, so next time, I won't add any salt. Thank you for this recipe.
I love this recipe!!!! I have made this dish twice already & my family begs for more. Great job!
Omg never made oxtails my daughter who I let taste before revealing what it was loved it yum a rel keeper
Hubby loved the recipe
This recipe was on the money! My first time cooking oxtail s and they turned out perfect! Thank you for sharing!
I used the ingredients, cooked in my crockpot. Turned out great!
Well I boiled my oxtails last nite for about 3.5 hours. Let em cool wrapped em up and put them in the fridge along with the broth so that I can get most of the fat out when I get home from work today. I'll finish up the recipe as written with a few extra touches for dinner for the family today. I had some collard greens in the freezer from a previous meal. Got those thawing too. Plan to make rice and cornbread to make a hearty southern meal. BTW...of course I tasted the oxtails....shhhhhhh....don't tell the rest of the family. They were GREAT!
I love this recipe! I have made it for years now, ever since I found it on this site. It's easy to prepare, not a lot of prep work, and it's just delicious. If you cook it long enough (I find that about 3 1/2 hours is perfect for me), it comes out tender and unctious. The meat is rich and delicious. The gravy is easy and yummy. I add the broth a little at a time, whisking constantly, until most of the liquid is used up. I have made the gravy with regular flour and/or gluten-free flour and it comes out fine. This recipe is no-fail if you follow instructions. I also eat this with rice, to sop up all that yummy gravy. I'd say I make this at least 4 or 5 times a year, or whenever oxtails are on sale at the market.
Very good recipie. Nice change to my normal way of cooking oxtail. It is very rich but very good just the same. Per another reviewers recommendation used beef broth instead of water. Will make again.
I love oxtails any way U fix Them,I'm always looking for more and different ways to make it. I CAN'T SAY OXTAIL SOUP AROUND MY HOUSE, THEY WILL ALL COME! LOL!
YES, I will make this again & as one other review said, I seriously increased all the spices: first dredging the ox in flour, s/p & simmered in fat until nice & browned on all sides, then proceeded as directed, using a pressure cooker for 1-hour> Delicious, tender, succulent, served over egg noodles
This recipe is a keeper. My husband really loved this one!
A bit greasy, but otherwise delicious!!!1 You may want to strain grease off of them twice rather than once like the recipe suggests. There will still be plenty of oil left to add flour for gravy.
Excellent and very easy! I love this recipe. I saved three years ago and finally got around to preparing it. My family loved it. The gravy recipe is terrific and I think it would be great on lamb chops too.
was not in a hurry so i slow cook the first part on low for 4.5-5.0 hours, then placed in gravy. this recipe turn out so good i will definitely be added this to my special book.lol
It was my first time ever making or eating oxtails, I knew that my boyfriend really loved them so I wanted to make them. I have made this recipe 3 times now, and he says it's the best. I love how rich, tender, and flavorful they turn out. Once I tried to use canned beef broth to boil them in, instead of water, and it turned out too salty, so just follow this recipe as is, it works out great. I found a tip that I used, and it was after washing the oxtails give them a bath in cold water with a little vinegar. Not sure what this was supposed to do, but I really enjoyed them.
It was very good stuff. I appreciate you sharing this with us. :-)
I’ve made this recipe twice. The second time I substituted Campbells sauce for the gravy and I was not impressed. I will stick with the very easy original recipe from now on!
First time making oxtails. I usually find me a soulfood or Jamaican restaurant but I wanted to try it myself. I followed the recipe as it is and it was amazing! If you're heavy handed like me be easy on the salt!
We loved it.
The bacon just made it too salty.
I always use this recipe, and it is great, I followed the directions exactly, and my family loves it
This was my first time making oxtails and they turned out delicious!!!
This recipe is always good, down home southern comfort food.
My husband and I love oxtails, sometimes I have to get my friend from church to fix them for me. Now I can fix them myself thank you for the recipe and thank your mom as well.
I followed the recipe exactly the way it was written. The only thing I would adjust next time is the amount of salt. I would cut the salt to half a tablespoon instead of a full tablespoon. Other than that it a keeper.
I'm a northern girl, followed this recipe to the T, and my boyfriend from Georgia was talking about it the next day! Absolutely a hit!
I must say this recipe was perfect. I made it for dinner for my friend & I. And it was perfect. I did had to add a little more seasoning to give it some more flavors. Other that direction was perfect. I did mine in a crockpot. Did the gravy in a skillet then poured it in the crockpot..
....mine turned out great...I changed the recipe a little I didn't use shortening or bacon grease also I left the oxtails in the pot while i made the gravy for additional flavor I added a lipton onion soup mix pouch and flower...turned out delicious...almost as good as the Jamaican restaurants I ve visited
Great base for adjustments.. doubled the seasoning. used worscheshire sauce and really watch the salt. Also watch the liquid as it cooks because it can dry out. if adding more water adjust seasoning accordingly
This recipe was on point, my husband enjoyed it so much, i had to made more the next day.
Great recipe. Next time I will try to make it without the bacon drippings/shortening. I think the gravy is just that basic gravy/roux so you can prob find a lower fat alternative. I also used small frozen oxtails from the farmers market along with big fresh ones from Publix and the big ones taste way better. Very tender.
I made a giant improvement and a small one. SMALL:trim fat as much as possible. Brown it with the oxtails, put in cheesecloth, cook with tails, remove and discard. That way you get all the flavor, but you don’t have to start pulling out fat. GIANT: Pour all the cooking liquid into a fat separator and remove all the fat. you can use this fat for the gravy, that’s what I did and threw the rest out. Then, reduce the cooking liquid to two or 4 cups depending on how much gravy you want to make. It’s wasteful to throw away that good cooking just because you don’t need it all. BE CERTAIN Not to add a bunch of salt to the cooking liquid initially. 1 teaspoon will be fine you can always add more later. This was absolutely fantastic and three people pleaded it for the recipe. I would plan on this recipe serving 3 to 4 people, definitely not six. But you’ve never had a better dinner!
Very good but I must say that I've never, ever had an oxtail I didn't like. I didn't use Greek seasoning-never heard of it, anyone know where to buy it? Also didn't have any bacon (darn) & next time I'll try it with beef both. Thanks for the recipe.
This recipe is definitely a keeper. I made them and they turned out great the taste was phenomenal.?
Big hit with the family
Can’t wait to try this on a Sunday!!!! Definitely a good family memory eating this growing up!