4 Oxtails and Gravy Recipe: A Flavorful Soul Food Classic

If you’re looking for a rich, comforting dish that embodies the essence of soul food, look no further than oxtails and gravy. This savory recipe is perfect for any occasion, whether you’re preparing a family meal or impressing guests with your culinary skills. With tender, slow-cooked meat that falls right off the bone, smothered in a flavorful gravy, oxtails and gravy is a meal that’s hard to beat. This recipe will guide you through the process of cooking oxtails to perfection in your Crockpot or pot, ensuring a satisfying, flavorful dish every time.

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Why Oxtails and Gravy is the Ultimate Comfort Food

Oxtails and gravy is a classic dish loved by many for its bold, comforting flavors. The rich, meaty oxtails, when cooked slowly, become tender and juicy, while the gravy adds depth and a touch of savory goodness. This dish is not just a meal; it’s a symbol of home-cooked love and tradition, often featured in soul food dinners and Jamaican cuisine. Oxtails are versatile and can be paired with various sides like rice, mashed potatoes, or vegetables, making it an ideal main dish for any meal.

What Are Oxtails?

Oxtails are the tail of the cow, a cut of meat that is rich in collagen, making it perfect for slow cooking. When prepared correctly, oxtails become tender and flavorful, with the bones adding extra depth to the broth and gravy. Often considered a “soul food” or comfort food, oxtails have gained popularity in various cuisines, including Jamaican dishes, where they are often cooked in stews or served with rice. This cut of meat may seem unfamiliar to some, but once you experience its tenderness and flavor, it will quickly become a favorite in your cooking rotation.

Essential Ingredients for the Perfect Oxtails Recipe

The ingredients for oxtails and gravy are simple but packed with flavor. Here’s what you’ll need:

• Oxtails: 2-3 pounds, trimmed and cleaned
• Olive Oil: 2 tablespoons (for browning the oxtails)
• Onion: 1 large, chopped
• Garlic: 4 cloves, minced
• Tomato Paste: 1 tablespoon (for depth of flavor)
• Beef Broth: 4 cups (or water with beef bouillon cubes)
• Carrots: 2, peeled and chopped
• Celery: 2 stalks, chopped
• Thyme: 2 sprigs (or 1 teaspoon dried thyme)
• Bay Leaves: 2
• Salt and Pepper: To taste
• Cornstarch: 1 tablespoon (to thicken the gravy)
• Worcestershire Sauce: 1 tablespoon (for extra umami flavor)
• Brown Sugar: 1 teaspoon (optional, for a hint of sweetness)

These ingredients are simple, but the combination creates a deeply flavorful and rich dish that’s sure to be a hit at the dinner table. If you’re looking for more easy dinner ideas with savory meats, check out this Cheddar Bay Biscuit Seafood Pot Pie.

Step-by-Step Instructions for Cooking Oxtails

Cooking oxtails requires patience and time, but the result is worth every minute. Here’s a step-by-step guide for making your oxtails and gravy:

1. Brown the Oxtails: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the oxtails with salt and pepper, then brown them in batches on all sides. This step enhances the flavor of the oxtails and creates a good base for the gravy. Once browned, remove them from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onions, garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
3. Add Tomato Paste and Broth: Stir in the tomato paste and cook for another minute. Add the beef broth (or water with bouillon), bay leaves, thyme, and Worcestershire sauce. Bring to a simmer.
4. Return Oxtails to the Pot: Add the browned oxtails back into the pot, ensuring they are submerged in the liquid. Reduce the heat to low, cover, and let simmer for about 3 hours, or until the oxtails are tender and the meat is falling off the bone. For a more hands-off approach, use a Crockpot on low for 6-8 hours.
5. Make the Gravy: Once the oxtails are tender, remove them from the pot and set them aside. To make the gravy, increase the heat to medium-high and let the liquid simmer, uncovered, for about 10-15 minutes, until it thickens. If needed, mix cornstarch with a little water and stir it into the liquid to help thicken it.
6. Serve: Once the gravy has thickened to your liking, return the oxtails to the pot and coat them with the gravy. Serve with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

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The Ease and Benefits of Using a Crockpot for Oxtails

If you’re short on time or prefer a more hands-off approach, cooking oxtails in a Crockpot is an excellent option. Slow cooking the oxtails allows the flavors to develop even more, creating a rich, tender result. Simply follow the same steps for browning the oxtails and sautéing the vegetables, then transfer everything to the Crockpot. Set it on low for 6-8 hours, and you’ll have perfectly tender oxtails ready to be enjoyed. The slow cooking process also ensures the meat absorbs all the delicious flavors from the broth and vegetables.

Making the Perfect Gravy

The key to a great oxtail dish is the gravy. The gravy should be thick, savory, and full of flavor. Here’s how to make it perfect every time:

• Flavor Base: The browned oxtails, sautéed vegetables, and beef broth create a rich base for your gravy. Tomato paste adds depth, while Worcestershire sauce brings in a touch of umami.
• Thickness: Cornstarch is your best friend for thickening the gravy without altering the flavor. If you prefer a thicker gravy, just let it simmer longer or add a cornstarch slurry.
• Seasoning: Don’t forget to taste the gravy as it simmers. Adjust with additional salt, pepper, or even a pinch of brown sugar to balance the richness if needed.

Exploring Different Ways to Flavor Your Oxtails

While this recipe is simple and delicious, there are plenty of ways to change up the flavors:

• Jamaican Oxtails: For a Jamaican twist, add scotch bonnet peppers, allspice, and ginger to the broth for a spicy kick. You can also use dark brown sugar for a touch of sweetness that complements the heat.
• Smoky Oxtails: Add a bit of smoked paprika or chipotle for a smoky flavor that pairs well with the savory meat.
• Herbs and Spices: Experiment with herbs like rosemary or bay leaves, or add a dash of red wine for extra depth.

Common Mistakes to Avoid When Cooking Oxtails

Cooking oxtails can be tricky if you’re not familiar with this cut of meat. Here are some common mistakes to avoid:

• Not Browning the Meat: Skipping the browning step can result in a less flavorful dish. Browning the oxtails before simmering them adds a rich, deep flavor to both the meat and the gravy.
• Cooking Too Quickly: Oxtails need time to become tender. Rushing the cooking process will result in tough meat. Slow cooking is essential for that fall-off-the-bone tenderness.
• Overcrowding the Pot: If you’re using a pot, don’t overcrowd the oxtails. This will prevent them from browning evenly and may affect the final flavor of the dish.

Serving and Presentation Tips for Oxtails and Gravy

When it comes to serving, presentation matters! Here are some tips to make your dish look as good as it tastes:

1. Use a Large Serving Dish: Oxtails and gravy can be quite saucy, so a large serving platter works best to accommodate the meat and sauce.
2. Serve with a Starch: Oxtails pair beautifully with mashed potatoes, rice, or cornbread. These starches help soak up all that delicious gravy.
3. Garnish: Garnish your dish with fresh herbs, like parsley or thyme, to add color and a hint of freshness.

Storing and Reheating Leftover Oxtails

If you have any leftovers, don’t worry! Oxtails store well in the refrigerator for up to 3 days. Simply place them in an airtight container and reheat gently on the stove or in the microwave. If you want to restore some of the original moisture, add a little extra broth or water when reheating.

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Frequently Asked Questions (FAQ)

Can I make oxtails without a Crockpot?
Yes! You can make oxtails in a pot or Dutch oven. Just follow the same steps for browning the meat and simmering it on the stove.

Do I need to trim the fat off the oxtails?
It’s a good idea to trim excess fat, but leave some fat on for flavor. Oxtails have a good amount of marbling, which adds richness to the gravy.

Can I freeze oxtails?
Yes! After cooking, you can freeze the oxtails in an airtight container for up to 3 months. Simply reheat when ready to serve.

Conclusion

Oxtails and gravy is a rich, flavorful dish that’s perfect for any occasion. Whether you’re making it in a Crockpot or a traditional pot, the result is a comforting meal that will have everyone coming back for seconds. With tender meat, savory gravy, and endless serving possibilities, this dish is a soul food classic that’s sure to please.

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