🍖🔥 Southern Braised Oxtails with Rich Gravy 🧅🥕🌿
Tender oxtails braised in a deep, flavorful brown gravy with onions, carrots, and herbs — simmered to perfection until the meat falls clean off the bone. This one’s comfort food on legendary levels. 🍲💯
📌 Ingredients:
For the Oxtails:
3–4 lbs oxtails (cleaned & patted dry)
Salt, black pepper, garlic powder, onion powder
2 tbsp flour (for light coating)
2–3 tbsp vegetable oil
For the Gravy Base:
1 large onion, sliced
2–3 garlic cloves, minced
1 cup carrots, thick slices
1 tbsp tomato paste
4 cups beef broth
1–2 tsp Worcestershire sauce
1 tsp browning (optional, for deeper color)
1 bay leaf
Fresh thyme or parsley
Red pepper flakes or scotch bonnet for heat (optional)
🔥 Instructions:
1. Season & Sear:
Season oxtails generously with salt, pepper, garlic & onion powder.
Lightly coat with flour.
Heat oil in a heavy pot and sear oxtails on all sides until browned. Remove and set aside.
2. Build That Gravy:
In the same pot, sauté onions, garlic, and carrots until soft.
Stir in tomato paste, then deglaze with a splash of broth.
Add in remaining broth, Worcestershire, herbs, and seasonings. Stir well.
3. Braise It Low & Slow:
Return oxtails to pot. Cover and simmer on low for 3–4 hours (or bake at 325°F), until tender.
Skim fat if needed, and thicken with a cornstarch slurry if you want it extra silky.
🍽️ Serve with:
Creamy mashed potatoes
White rice or buttered grits
Cornbread or hot water cornbread
A lil’ collard greens on the side? Yes please.
Let me know if you want a Jamaican oxtail version with butter beans and rice & peas too — I can hook that up next 🔥💥