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

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.

Ingredients

Units Scale

Oxtail and Gravy

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)

Oxtail Seasoning

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

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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.

Nutrition

Serving Size: 1 Serving
Calories: 650kcal
Sugar: 3g
Sodium: 1600mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 50g
Cholesterol: 130mg