Southern Braised Oxtails

Southern Braised Oxtails are slow cooked until fall off the bone tender in a deep, savory soul food gravy, perfect spooned over rice.

Course Main Course

Cuisine American

Keyword oxtail recipe

Prep Time 20

Cook Time 3

Servings servings

Calories 1015kcal

Author Jason Decker

Ingredients

5 pounds beef oxtails trimmed
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon avocado oil or vegetable oil
1 medium onion diced
1 green bell pepper diced
1 red bell pepper diced
2 celery stalks chopped
4 garlic cloves minced
1/4 cup all-purpose flour
4 cups beef broth
2 tablespoons Worcestershire sauce
2 teaspoon browning sauce optional
2 bay leaves
2 sprigs fresh thyme
1 tablespoon red wine vinegar optional

Instructions

Using a sharp knife, carefully trim away any excess surface fat and remove any large chunks of external fat.
5 pounds beef oxtails
Generously season the oxtails with kosher salt and black pepper on all sides.
1 1/2 teaspoon kosher salt, 1 teaspoon black pepper
In a Dutch oven, heat the avocado oil over medium-high heat. Add the oxtails in batches, browning them on all sides for about 2-3 minutes per side.
1 tablespoon avocado oil or vegetable oil
Once browned, remove from the pot and set them aside.
In the same pot, sauté the onion, bell peppers, celery, and garlic until softened, about 3-4 minutes.
1 medium onion, 1 green bell pepper, 1 red bell pepper, 2 celery stalks, 4 garlic cloves
Sprinkle the flour over the veggies and stir to coat. Cook for an additional 1-2 minutes.
1/4 cup all-purpose flour
Gradually whisk in the beef broth, ensuring no lumps form.
4 cups beef broth
Stir in the optional browning sauce and Worcestershire sauce.
2 tablespoons Worcestershire sauce, 2 teaspoon browning sauce
Return the seared oxtails to the Dutch oven and add the bay leaves and fresh thyme.
2 bay leaves, 2 sprigs fresh thyme
Bring to a simmer, then cover and transfer to a preheated oven set at 325°F. Braise for 2.5 – 3 hours until the meat is tender and falls off the bone.
After braising, remove the bay leaves and thyme sprigs from the pot. Let the dish rest for about 15 minutes before skimming off any excess fat from the surface of the braising liquid.
Give it a taste and add red wine vinegar for a touch of brightness. Adjust seasoning with additional salt and pepper as needed, and add Worcestershire sauce if desired. Serve immediately.
1 tablespoon red wine vinegar

Notes

Trim Smart – Cut off that excess fat with a sharp knife. Keep the grease to a minimum.
Brown Hot – Crank the medium-high heat to get golden brown oxtail pieces—sizzle like a pro!
Layer Up – Sear in a single layer for best results.
Simmer Slow – Keep it on low heat in the oven—slow cooking is the best way to bone tender!
Skim It – Use a fat separator or spoon to scoop off fat—clean oxtail gravy FTW!
Taste Test – Adjust with black pepper or salt at the end.

Nutrition