Reviewed: Nov. 22, 2009

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.

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geebz

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Oct. 24, 2009

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!!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Aug. 4, 2009

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!!

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carolisha

Cooking Level: Expert

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Reviewed: Mar. 26, 2009

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.

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ed

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Reviewed: Mar. 9, 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.

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Samy

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Jan. 6, 2009

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.

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ROBYNC2

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 28, 2008

This recipe is a keeper. My husband really loved this one!

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MaxMama

Cooking Level: Intermediate

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Reviewed: Sep. 7, 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!!!

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Ms. Law

Cooking Level: Intermediate

Home Town: Sherman, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Feb. 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!!!

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Kandiee

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 28, 2007

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....

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onlyonecook

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Reviewed: Dec. 22, 2007

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.

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lilygirl

Home Town: Ocala, Florida, USA

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Reviewed: Nov. 11, 2007

AWESOME! I also added a scotch bonnet pepper for some West Indian kick!

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silverbullet71

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Reviewed: Oct. 9, 2007

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.

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sourdough girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Marysville, Washington, USA

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Reviewed: Oct. 9, 2007

Wonderful recipe! Make sure you double the gravy, there was a "fight" over the last ladle full left in the bowl (I won)

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luckyme

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Reviewed: Feb. 8, 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.

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HypnotiqOne

Cooking Level: Intermediate

Home Town: Leesburg, Georgia, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 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!

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PickettFence

Cooking Level: Expert

Home Town: Gretna, Louisiana, USA

Living In: Redondo Beach, California, USA

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Reviewed: Oct. 15, 2006

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!

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4callmemommy

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 25, 2006

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.

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SHANIKAWEST

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Reviewed: Dec. 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!

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rikrik

Cooking Level: Beginning

Home Town: Compton, California, USA

Living In: Lithia Springs, Georgia, USA

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Oxtails with Gravy

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