"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." — txnurselaw
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bacon drippings or shortening
2 cups broth from cooked oxtails
salt and pepper to taste
garlic powder to taste
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!!!
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!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Oxtails with Gravy
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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