Imagine a dish so rich, so flavorful, and so comforting that it instantly transports you to the heart of the South. Oxtails with gravy is a culinary masterpiece that has been passed down through generations, a testament to the enduring love for hearty, soul-satisfying meals. This recipe is a family heirloom, a cherished tradition that brings loved ones together around the table. With its tender meat, velvety gravy, and aromatic spices, oxtails with gravy is a dish that promises to warm your soul and delight your taste buds.
Ingredients
- 3 pounds oxtails, cut into 2-inch pieces
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup red wine or beef broth
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Preparation Notes
- Pat the oxtail pieces dry with paper towels.
- Dice the onion and mince the garlic.
Substitutions
- For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
- Substitute chicken broth for beef broth if desired.
Instructions
- Prep Work: Season the oxtail pieces with salt and black pepper. Dredge them in flour, shaking off any excess.
- Sear the Oxtails: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches if necessary, sear the oxtail pieces on all sides until golden brown, about 2-3 minutes per side. Transfer the seared oxtails to a plate.
- Sauté the Aromatics: Add the diced onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly.
- Deglaze the Pot: Pour in the red wine or beef broth, scraping up any browned bits from the bottom of the pot. Allow the liquid to simmer for 2-3 minutes.
- Simmer the Oxtails: Return the seared oxtails to the pot and add the beef broth, bay leaves, dried thyme, and dried rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
- Thicken the Gravy: Remove the oxtails from the pot and set aside. In a small bowl, whisk together 2 tablespoons of the cooking liquid and 2 tablespoons of all-purpose flour to create a slurry. Slowly whisk the slurry back into the pot, stirring constantly, until the gravy thickens to your desired consistency.
- Final Touches: Return the oxtails to the pot and simmer for an additional 10 minutes to allow the flavors to meld. Adjust seasoning with salt and black pepper to taste.
- Serving: Serve the oxtails with gravy over mashed potatoes, rice, or your favorite side dish. Garnish with chopped parsley or green onions if desired.
Tips and Tricks
- Success Strategies: For the most tender oxtails, cook them low and slow. The longer cooking time allows the connective tissue to break down, resulting in melt-in-your-mouth meat.
- Common Pitfalls: Be careful not to overcrowd the pot when searing the oxtails. Work in batches if necessary to ensure a good sear.
- Time-Saving Hacks: Use a slow cooker or Instant Pot to make this dish even easier. Simply sear the oxtails, then transfer everything to the slow cooker or pressure cooker and let it do the work.
Serving and Storage
- Presentation: Serve the oxtails with gravy in a deep bowl or on a plate, with the meat falling off the bone for a rustic, homemade look.
- Pairings: Pair oxtails with gravy with creamy mashed potatoes, buttery cornbread, or a fresh green salad for a complete and satisfying meal.
- Storage: Store leftover oxtails with gravy in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave, adding a splash of broth if needed to loosen the gravy.
Recipe Variations
- Flavor Twists: Add diced carrots, celery, or mushrooms to the pot for extra flavor and texture.
- Dietary Adaptations: For a low-carb or keto-friendly version, serve the oxtails with gravy over cauliflower rice or zucchini noodles instead of traditional starches.
Nutritional Information
- Calories: Approximately 450 per serving
- Macronutrients: 35g protein, 25g fat, 15g carbohydrates
- Serving Size: One cup of oxtails with gravy
Conclusion
Oxtails with gravy is a dish that embodies the heart and soul of Southern cuisine. Its rich flavors and tender texture make it a must-try for anyone looking to explore the comforting world of traditional Southern cooking. Don’t be afraid to experiment with the ingredients and make this recipe your own. Share your cooking experiences and results in the comments below!