Southern Oxtail Recipe

a bowl of oxtail smothered in gravy over white rice

5 from 22 votes

If you’ve been looking for the best Southern oxtail recipe, this one’s a must-try! These tender oxtails are oven-braised and smothered in rich homemade gravy with onions, peppers, and soul food seasoning.

Prep Time45

Cook Time3

Total Time3 45

Course: Main Course

Cuisine: Soul Food

Servings:

Calories: 1389kcal

Author: Krysten Wilkes & Marrekus Wilkes

Equipment

Large heavy duty roaster or dutch oven
Balloon whisk or sauce whisk for mixing the gravy.
Chef's knife for chopping vegetables and trimming the oxtails if needed.

Ingredients

4 pounds beef oxtails
¾ cup all-purpose flour divided
4 tablespoons neutral oil e.g. vegetable oil, olive oil
3 cups beef stock or beef broth
½ 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 start with less and adjust to taste if using any other type of salt
1 ½ tablespoons ground black pepper
1 tablespoon seasoned salt
1 ½ teaspoons granulated garlic
1 ½ teaspoons granulated onion
1 teaspoon lemon pepper
1 teaspoon white pepper
1 teaspoon Italian seasoning
1 teaspoon of Sazón

Instructions

Make Oxtail Seasoning

In a small bowl, combine kosher salt, pepper, seasoned salt, granulated garlic, granulated onion, lemon pepper, ground white pepper, Italian seasoning, and Sazón. Stir all the ingredients together until well combined.

Prepare Oxtails

Season oxtails with 2 tablespoons seasoning mixture.
Sprinkle ¼ cup flour over oxtails; shake off any excess flour.
Heat 4 tablespoons oil in a large heavy-duty roaster or Dutch oven over medium heat. Once oil is hot and shimmering, add seasoned oxtails.
Sear and turn oxtails until they are browned on all sides. Then remove them from pan and set aside.
Leave oil in the pan and whisk in ½ cup flour.
Pour in beef stock and add 1 tablespoon of oxtail seasoning. Keep whisking until gravy is smooth and takes on golden brown color.
Lower heat to medium and add onion, bell pepper, and garlic.
Return seared oxtails back to pot and give them a gentle stir.
Cover pot and place in preheated oven set at 325°F.
Cook oxtail, letting them simmer and stew in oven for 2 hours and 45 minutes up to 3 hours. Oxtails are typically done when they reach an internal temperature of 180-200°F (82-93°C).
Remove oxtails from oven and spoon gravy generously all over.
Allow them to cool for 10 minutes then serve over white rice.

Video

Notes

Substitutions/Variations: If you don’t have beef broth, use Better Than Bouillon beef base or any quality stock; any bell pepper color works, and yellow onions can be swapped with white or Spanish onions.
Equipment: If you don’t have a large, heavy duty roaster or dutch oven, sear the oxtails and make the gravy in a large skillet, then transfer everything to a baking dish, cover tightly with foil, and finish in the oven.
Use quality ingredients: You want your oxtails to have a nice size (think larger pieces) and a good amount of meat on them.
Sear thoroughly: Make sure to get a good sear on all sides of the oxtails. This browning develops rich flavor through the Maillard reaction and helps lock in juices, making your dish more delicious.
Stir the gravy: When adding the flour to make the gravy, do it gradually to prevent lumps. Continue whisking until the consistency is smooth and it has a nice golden brown color.
Low and slow cooking: Cook oxtails in the oven at 325°F to help tenderize the oxtail meat. This allows the collagen in the oxtails to break down and makes it more flavorful.

Storing and Reheating Leftovers

Let your cooked oxtails cool to room temperature before storing. Transfer them and the gravy to an airtight container. Refrigerate for up to 3–4 days.
For longer storage, freeze the oxtails in a freezer-safe container or heavy-duty freezer bag for up to 3 months. When reheating, thaw overnight in the fridge, then wrap in foil and warm in the oven until heated through.

Nutrition