READY IN 3+ hrs

Oxtails with Gravy

Read Reviews (62)

"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

Directions

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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 3 hrs 30 mins
READY IN 3 hrs 40 mins

Footnotes

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

Reviews More Reviews

Most Helpful Positive Review

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!!!

—Kandiee

See full review »

Most Helpful Critical Review

Feb 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!

—4callmemommy

See full review »

67 Ratings

Mar 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.

—Samy

See full review »

Feb 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.

—HypnotiqOne

See full review »

Sep 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!!!

—Ms. Law

See full review »

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!

—PickettFence

See full review »

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!

—rikrik

See full review »

Mar 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!

—JCooks305

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Scrumptious Salisbury Steak in Mushroom Gravy

Slow Baked Beef Brisket with Gravy

Baked Fake Steak with Gravy

Pakistani Meatballs with Gravy (Koftay)

Round Steak and Gravy I

Roast Beef and Gravy

Round Steak and Gravy II

Roast with Gravy

Beef in Bay Leaf Gravy

Flavorful Chicken Fried Steaks with Gravy

Nutrition

Calories
433 kcal
22%

Carbohydrates
5 g
2%

Cholesterol
171 mg
57%

Fat
25.1 g
39%

Fiber
0.6 g
3%

Protein
46.8 g
94%

Sodium
1913 mg
77%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oxtails with Gravy

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 433
Calories from Fat: 225

% Daily Value *
Total Fat 25.1g 39 %
Saturated Fat 10.3g 52 %
** Cholesterol 171mg 57 %
Sodium 1913mg 77 %
** Potassium 313mg 9 %
Total Carbohydrates 5g 2 %
Dietary Fiber 0.6g 3 %
Protein 46.8g 94 %
** Sugars 0.8g
** Vitamin A < 1 %
** Vitamin C 3 %
** Calcium 4 %
** Iron 61 %
** Thiamin 3 %
** Niacin 2 %
** Vitamin B6 16 %
** Magnesium 1 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.