Can I make this recipe in a slow cooker instead of the oven?

Absolutely! Follow the steps for seasoning and searing the oxtails, then transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender and falling off the bone. The slow cooker creates an especially tender result.

What exactly are oxtails and where can I find them?

Despite the name, modern oxtails are actually beef tails, not specifically from oxen. They're available at most butcher shops, many grocery store meat departments, and are almost always available at international markets, particularly those specializing in Caribbean or African foods. Call ahead if you're unsure.

Can I substitute another cut of meat if I can't find oxtails?

While nothing quite matches the unique combination of meat, fat, and collagen in oxtails, beef short ribs make a good substitute. They have a similar meat-to-bone ratio and also benefit from long, slow cooking.

My gravy seems too thin. How can I thicken it?

If your gravy needs thickening, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Remove the oxtails, bring the gravy to a simmer, and whisk in the slurry a little at a time until you reach your desired consistency.

Southern Oxtail Recipe

Name: Southern Oxtail Recipe
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Cuisine: Southern
Ingredients: 4 pounds beef oxtails; 3/4 cup all-purpose flour (divided); 4 tablespoons neutral oil (e.g., vegetable oil, olive oil); 3 cups beef stock or beef broth; 1/2 sweet onion, sliced (or 1 small yellow onion); 1 green bell pepper, sliced; 6 cloves garlic, minced; Cooked rice (for serving); 2 tablespoons Diamond Crystal Kosher Salt (adjust to taste if using another type of salt); 1 1/2 tablespoons ground black pepper; 1 tablespoon seasoned salt; 1 1/2 teaspoons granulated garlic; 1 1/2 teaspoons granulated onion; 1 teaspoon lemon pepper; 1 teaspoon white pepper; 1 teaspoon Italian seasoning; 1 teaspoon Sazón

This Southern Oxtail Recipe is truly a game-changer for your dinner table. Tender, fall-off-the-bone meat swimming in rich, savory gravy that’s packed with deep, complex flavors. While it does take some time to cook, the actual hands-on prep is minimal, making this an impressive yet manageable dish even on busy days. The melt-in-your-mouth texture combined with the aromatic herbs and spices creates a meal that’s both comforting and sophisticated.

Why You’ll Love This Recipe

Incredible Flavor: The slow cooking process allows the oxtails to develop an intense, rich flavor that simply can’t be rushed.
Simple Ingredients: Despite its gourmet taste, this recipe uses straightforward, easy-to-find ingredients that create magic when combined.
Minimal Hands-On Time: While total cooking time is longer, your active cooking time is surprisingly short – just prep, sear, and let your oven do the rest!
Impressive Result: There’s something so satisfying about serving a dish that looks and tastes like you spent all day in the kitchen (even if you didn’t).

Ingredients You’ll Need

Beef Oxtails: The star of the show, providing rich, meaty flavor and a fall-apart texture when cooked slowly. Look for pieces with a good amount of meat on them.
All-Purpose Flour: Creates a light coating for browning the meat and thickens the gravy to silky perfection.
Neutral Oil: Provides the base for searing the oxtails without adding competing flavors.
Beef Stock: Forms the foundation of your gravy, adding depth and richness.
Sweet Onion: Adds aromatic sweetness that mellows beautifully during cooking.
Green Bell Pepper: Contributes a fresh, slightly sweet flavor that balances the richness.
Garlic: Brings essential aromatic notes that enhance the entire dish.
Rice: The perfect vehicle for soaking up all that incredible gravy.
Seasonings Mix: A custom blend that includes kosher salt, black pepper, seasoned salt, granulated garlic and onion, lemon pepper, white pepper, Italian seasoning, and Sazón – creating layers of flavor that make this dish special.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Here are some delicious twists:

Caribbean Style: Add 1-2 tablespoons of brown sugar, a cinnamon stick, allspice berries, and a scotch bonnet pepper for heat.
Red Wine Version: Replace 1 cup of beef stock with dry red wine for a deeper flavor profile.
Root Vegetable Addition: Add carrots, parsnips, or turnips during the last hour of cooking for a heartier one-pot meal.
Pressure Cooker Method: Adapt for your Instant Pot by searing as directed, then pressure cooking for 45-50 minutes instead of oven braising.

How to Make Southern Oxtails

Step 1: Season the Oxtails

Mix your custom seasoning blend in a small bowl. Season the oxtails generously with 2 tablespoons of this flavorful mixture, ensuring each piece is well-coated.

Step 2: Prepare for Searing

Sprinkle 1/4 cup flour over the seasoned oxtails, shaking off any excess. This light coating will help create a beautiful crust.

Step 3: Sear the Meat

Heat oil in a large Dutch oven over medium heat until shimmering. Add the oxtails and brown them on all sides – don’t rush this step! Good browning equals incredible flavor. Once beautifully browned, remove them and set aside.

Step 4: Create the Gravy Base

With the oil still in the pan, whisk in 1/2 cup flour to create a roux. Cook for about a minute, then gradually pour in the beef stock, whisking constantly. Add another tablespoon of your seasoning mixture and continue whisking until the gravy becomes smooth and takes on a gorgeous golden-brown color.

Step 5: Add Aromatics

Reduce heat to medium and add your sliced onion, bell pepper, and minced garlic to the gravy, allowing their flavors to begin releasing.

Step 6: Return Oxtails and Braise

Place the seared oxtails back into the pot, gently stirring to coat with gravy. Cover and transfer to a preheated 325°F oven.

Step 7: Slow Cook to Perfection

Let the oxtails braise for about 3 hours, undisturbed. This long, slow cooking is what transforms tough meat into tender, fall-off-the-bone perfection.

Step 8: Rest and Serve

Remove from the oven, generously spoon gravy over the oxtails, and let them rest for 10 minutes. Serve over fluffy white rice, making sure to get plenty of that incredible gravy on each plate.

Pro Tips for Making the Recipe

Don’t Skip the Sear: Properly browning the oxtails creates that rich flavor foundation that makes this dish special.
Watch Your Heat: When making the gravy, keep the heat at medium to prevent burning the roux.
Test for Doneness: Oxtails are ready when the meat is tender enough to easily pull away from the bone – if it’s not quite there after the cooking time, give it another 30 minutes.
Skim if Needed: If excess fat rises to the top during cooking, skim it off for a cleaner-tasting gravy.
Make Ahead: This dish actually tastes even better the next day, as the flavors continue to develop overnight.

How to Serve

Southern oxtails are traditionally served over a bed of white rice, with the gravy generously spooned over everything. Here are some perfect pairings:

Side Dishes:

Collard greens or mustard greens
Black-eyed peas
Cornbread for sopping up extra gravy
Candied yams for a sweet contrast

Beverages:

Sweet tea (a Southern must!)
A medium-bodied red wine like Merlot
Dark beer or porter

Make Ahead and Storage

Storing Leftovers

Oxtails actually improve with time! Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making day-two oxtails even more delicious.

Freezing

This dish freezes beautifully. Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. The gravy might separate slightly when thawed, but a good stir while reheating will bring it back together.

Reheating

For best results, thaw overnight in the refrigerator if frozen. Reheat in a covered pot on the stove over medium-low heat, stirring occasionally, until heated through. Add a splash of beef broth if the gravy needs thinning.

FAQs

Can I make this recipe in a slow cooker instead of the oven?

Absolutely! Follow the steps for seasoning and searing the oxtails, then transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the meat is tender and falling off the bone. The slow cooker creates an especially tender result.
What exactly are oxtails and where can I find them?

Despite the name, modern oxtails are actually beef tails, not specifically from oxen. They’re available at most butcher shops, many grocery store meat departments, and are almost always available at international markets, particularly those specializing in Caribbean or African foods. Call ahead if you’re unsure.
Can I substitute another cut of meat if I can’t find oxtails?

While nothing quite matches the unique combination of meat, fat, and collagen in oxtails, beef short ribs make a good substitute. They have a similar meat-to-bone ratio and also benefit from long, slow cooking.
My gravy seems too thin. How can I thicken it?

If your gravy needs thickening, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Remove the oxtails, bring the gravy to a simmer, and whisk in the slurry a little at a time until you reach your desired consistency.

Final Thoughts

This Southern Oxtail Recipe truly embodies comfort food at its finest. There’s something magical about transforming this humble cut into something so luxurious through patient, slow cooking. The rich gravy, tender meat, and aromatic seasonings come together in a dish that feels like a warm hug on a plate. Whether you’re cooking for a special occasion or just want to elevate a weekend dinner, these oxtails deliver incredible flavor with minimal fuss. Give yourself the gift of this southern classic – your taste buds will thank you!

Southern Oxtail Recipe

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Author: Lisa
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours 45 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Roasting
Cuisine: Southern

Print Recipe

Description

This Southern Oxtail recipe brings full, comforting flavors to your table with its tender, fall-off-the-bone beef oxtail smothered in a rich, homemade gravy. Paired with white rice, this dish combines hearty textures with savory seasoning, making it the perfect soul food meal for any occasion.

Instructions

Prepare the Oxtail Seasoning:
In a small bowl, combine kosher salt, black pepper, seasoned salt, granulated garlic, granulated onion, lemon pepper, white pepper, Italian seasoning, and Sazón. Mix thoroughly to create a flavorful seasoning blend.
Season the Oxtails:
Generously season the oxtails with 2 tablespoons of the prepared seasoning mixture. Sprinkle 1/4 cup of flour over the seasoned oxtails, ensuring they are evenly coated. Shake off any excess flour.
Sear the Oxtails:
Heat the oil in a large, heavy-duty roaster or Dutch oven over medium heat. Once the oil is hot and shimmering, add the oxtails. Sear and turn them until thoroughly browned on all sides. Remove the oxtails from the pan and set aside.
Make the Gravy:
Keeping the oil in the pan, whisk in the remaining 1/2 cup of flour gradually. Pour in the beef stock and add 1 tablespoon of the oxtail seasoning. Whisk continuously until the mixture is smooth and achieves a rich golden brown color.
Sauté the Vegetables:
Reduce the heat to medium and add the sliced onion, bell pepper, and minced garlic to the pan. Stir the vegetables into the gravy until well combined.
Combine and Simmer:
Return the browned oxtails to the pan, ensuring they are coated in the sauce. Give the mixture a gentle stir before covering the pot with a lid.
Cook in the Oven:
Preheat your oven to 325°F. Place the covered pot in the oven and let the oxtails cook for 2 hours and 45 minutes to 3 hours. The oxtails are done when they reach an internal temperature of 180-200°F (82-93°C) and are tender.
Serve:
Remove the oxtails from the oven and spoon the rich gravy over the top. Allow the dish to cool for about 10 minutes before serving over a bed of white rice. Enjoy your flavorful Southern Oxtail!

Notes

Oxtail seasoning: This recipe makes 6 tablespoons of homemade seasoning, but you’ll only need 3 tablespoons for this dish. Store the extra seasoning for future recipes or adjust the amount to suit your taste.
Gravy texture: Gradually add the flour when making the gravy to avoid lumps. Keep whisking until smooth. Adjust the gravy’s consistency by adding more flour, oil, or broth if needed.
Choose quality oxtails: When shopping for oxtails, look for larger pieces with a good amount of meat for the best results.