Description
Tender, fall-off-the-bone oxtails braised low and slow in a savory, aromatic gravy with onions, garlic, and herbs—a comforting Southern classic.
Ingredients
Scale
For the Crust:
- 3 lbs oxtails, trimmed and patted dry
- 2 tbsp vegetable oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Season oxtails generously with salt and pepper. In a large Dutch oven, heat oil over medium-high heat and sear oxtails on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- In the same pot, add butter and sliced onions. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Stir in flour and cook for 2 minutes to form a roux.
- Gradually whisk in beef broth and red wine (if using). Add tomato paste, bay leaves, and thyme. Return oxtails to the pot, ensuring they are submerged in liquid.
- Cover and reduce heat to low. Simmer for 3–4 hours, stirring occasionally, until oxtails are very tender and gravy has thickened. Remove bay leaves before serving.
- Garnish with fresh parsley and serve hot over mashed potatoes, rice, or buttered egg noodles.
Notes
You can customize the seasonings to taste.