Oxtails Recipes

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OXTAILS WITH GRAVY



Oxtails with Gravy image

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.

Provided by txnurselaw

Categories     Main Dish Recipes

Time 3h40m

Yield 6

Number Of Ingredients 13

2 pounds beef oxtail
1 clove garlic, minced
1 onion, chopped
1 tablespoon salt
1 teaspoon pepper
1 tablespoon Greek seasoning
1 teaspoon seasoning salt
2 tablespoons bacon drippings or shortening
2 tablespoons all-purpose flour
2 cups broth from cooked oxtails
2 dashes browning sauce
salt and pepper to taste
garlic powder to taste

Steps:

  • 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.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 5 g, Cholesterol 166.5 mg, Fat 20.4 g, Fiber 0.6 g, Protein 46.8 g, SaturatedFat 8.5 g, Sodium 1841.3 mg, Sugar 0.8 g

SOUTHERN SMOTHERED OXTAILS



Southern Smothered Oxtails image

These oxtails are slow-cooked until they are fall-off-the-bone tender, then smothered in a homemade onion and garlic gravy. You can't beat this flavor!

Provided by I Heart Recipes

Categories     Dinner     Slow Cooker

Time 8h20m

Number Of Ingredients 10

2 1/2 pounds beef oxtails
1 1/4 cups all purpose flour
2 tbsp worcestershire sauce
2 tsp kosher salt
1 tsp freshly cracked or ground black pepper
3/4 cup vegetable oil
3 cups beef broth OR water
1 large yellow onion (sliced)
3 cloves of fresh garlic (minced)
* more salt & pepper for taste

Steps:

  • Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.
  • Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
  • Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
  • Next pour the vegetable oil into a large pan, and place the pan over medium heat.
  • Once the oil is nice and hot, add the oxtails in, and brown them.
  • Once the oxtails are nice and brown remove them from the pan, and put them in the slow cooker.
  • Return back to the pan with the hot oil.
  • If they are burnt pieces in the pan, pour out the oil, strain, clean the pan, then pour the strained oil back into the pan.
  • Start adding the remaining flour into the pan, but only a little bit at a time.
  • Whisk continuously.
  • Once the flour is brown, and resembles " chunky peanut butter", slowly pour in the beef broth or water.
  • Whisk while you pour!
  • Make sure everything is lump free, then turn the heat from medium to high.
  • Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions, and garlic.
  • Stir the gravy, and do a taste test.
  • Add as much salt & pepper that you think you may need.
  • Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.
  • Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high.
  • Let cook for 8 hours.
  • Once done serve with mashed potatoes, rice, or whatever you'd like.
  • Enjoy!

COUNTRY OXTAILS



Country Oxtails image

In this recipe, oxtails, Paula Deen's House Seasoning and root vegetables are slow-cooked for fall-off-the-bone tender meat and deep, rich flavors. Serve over hot, buttered rice.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 15

3 lbs oxtails
Paula Deen House Seasoning
1 teaspoon olive oil
1 can beef broth
1 cup red wine
1 tablespoon Worcestershire sauce
6 cloves large ones cut in 1/2 garlic
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 (8 oz) can tomato sauce
1/2 cut into 6 wedges Vidalia onion
6 small cut in 1/2 new red potatoes
4 medium cut into 2-inch lengths carrots
1 pot cooked and hot buttered rice

Steps:

  • Preheat oven to 300 to 350 °F.
  • Sprinkle the oxtails liberally with House Seasoning on both sides.
  • Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce and garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce, tomato sauce and the reserved oxtails. Stir to combine all ingredients together.
  • Cover tightly, place in oven, and bake for 2 to 3 hours.
  • Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.
  • Serve oxtails with the vegetables over hot buttered rice.

SOUTHERN-STYLE OXTAILS



Southern-Style Oxtails image

Provided by Food Network

Categories     main-dish

Time 3h40m

Yield 8 servings

Number Of Ingredients 10

10 pounds oxtails, excess fat trimmed
1 medium yellow onion, diced
1 large green bell pepper, diced
3 ounces beef base
3 ounces chicken base
4 tablespoon garlic powder
2 tablespoons salt
2 tablespoons browning and seasoning sauce, such as Kitchen Bouquet
1 tablespoon ground black pepper
1 tablespoon cayenne pepper

Steps:

  • Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.

OXTAIL



Oxtail image

Provided by Guy Fieri

Categories     main-dish

Time P1DT2h20m

Yield 6 servings

Number Of Ingredients 17

2 cups flour
5 pounds oxtails cut into 1/2-1-inch slices
3 onions, chopped
2 scallions, chopped
4 cloves garlic
1 tablespoon chopped ginger
2 sprigs fresh thyme
3 tablespoons oil
1 teaspoon whole allspice (pimento grains)
1 large carrot, julienned
1 green scotch bonnet pepper
4 bay leaves
Salt
1 tablespoon butter
1/2 tablespoon sugar
One 14.5-ounce can butter beans, such as Grace, drained
Jamaican rice and peas and fried plantains

Steps:

  • For the spinners: Place the flour in a bowl and slowly pour in enough water to make a firm dough. On a lightly floured surface with floured hands knead the dough. Pinch 1 tablespoon portions of the dough and roll them into tiny logs or tiny cigars. You should have at least 24.
  • For the Oxtails: In a blender blend 2 of the onions, 2 cloves of the garlic, 1 sprig of the thyme, 1 of the scallions, 1 tablespoon of oil, a generous sprinkle of salt and a 1/2 cup water.
  • Pour half of the marinade over the oxtails and marinate in the refrigerator for 24 hours. Reserve the remaining marinade for later use.
  • Heat the remaining 2 tablespoons of oil in a deep frying pan with the remaining cloves of garlic and 1/2 a teaspoon of the allspice. Brown the oxtails on both sides for 20 minutes.
  • Place the oxtails in a pressure cooker with the remaining onion, thyme, scallion, ginger, a sprinkle of salt and 4 cups of water (make sure that the oxtails are fully covered with water.) Set pressure cooker on high and cook until the oxtails are falling off the bone, about 1 hour.
  • Add the carrot, scotch bonnet pepper, bay leaves, sugar, butter, remaining allspice, reserved marinade and the spinners to the pressure cooker. Simmer on the stovetop until reduced, 15 to 20 minutes.
  • Add the butter beans and cook for 2 more minutes. Serve with Jamaican rice and peas and fried ripe plantains!

JAMAICAN OXTAIL



Jamaican Oxtail image

After going through so many oxtail recipes, I've changed and modified and created my own. It is truly delicious!

Provided by Verifydis

Time 3h45m

Yield 6

Number Of Ingredients 20

2 ½ pounds oxtail
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon garlic and herb seasoning (such as Spike®)
1 teaspoon browning sauce (such as Grace®)
¼ teaspoon ground paprika
¼ teaspoon ground cayenne pepper
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 onion, chopped
4 garlic cloves, minced
3 cups low-sodium beef broth
1 bunch fresh thyme
1 sprig fresh rosemary
1 bay leaf
2 tablespoons unsalted butter

Steps:

  • Place oxtail in a shallow dish. Combine Worcestershire sauce, soy sauce, salt, sugar, garlic and herb seasoning, browning sauce, paprika, cayenne pepper, and black pepper together in a small bowl. Rub both sides of oxtail with marinade; pour out excess.
  • Heat vegetable oil in a large, deep skillet over medium-high heat. Sear oxtail in hot oil until golden brown, about 3 minutes per side. Remove to a small plate.
  • Saute carrots, celery, onion, and garlic in the same skillet until softened, about 5 minutes. Add beef broth, thyme, rosemary, and bay leaf; bring to a boil. Add oxtail, with its juices, and butter. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours.
  • Uncover skillet and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5 minutes.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 9.4 g, Cholesterol 114.1 mg, Fat 22 g, Fiber 1.9 g, Protein 32.3 g, SaturatedFat 8.7 g, Sodium 1583.3 mg, Sugar 4.9 g

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