Oxtails With Gravy Food

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SOUTHERN SMOTHERED OXTAILS



Southern Smothered Oxtails image

These oxtails are slow-cooked until they are fall-off-the-bone tender, then smothered in a homemade onion and garlic gravy. You can't beat this flavor!

Provided by I Heart Recipes

Categories     Dinner     Slow Cooker

Time 8h20m

Number Of Ingredients 10

2 1/2 pounds beef oxtails
1 1/4 cups all purpose flour
2 tbsp worcestershire sauce
2 tsp kosher salt
1 tsp freshly cracked or ground black pepper
3/4 cup vegetable oil
3 cups beef broth OR water
1 large yellow onion (sliced)
3 cloves of fresh garlic (minced)
* more salt & pepper for taste

Steps:

  • Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.
  • Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
  • Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
  • Next pour the vegetable oil into a large pan, and place the pan over medium heat.
  • Once the oil is nice and hot, add the oxtails in, and brown them.
  • Once the oxtails are nice and brown remove them from the pan, and put them in the slow cooker.
  • Return back to the pan with the hot oil.
  • If they are burnt pieces in the pan, pour out the oil, strain, clean the pan, then pour the strained oil back into the pan.
  • Start adding the remaining flour into the pan, but only a little bit at a time.
  • Whisk continuously.
  • Once the flour is brown, and resembles " chunky peanut butter", slowly pour in the beef broth or water.
  • Whisk while you pour!
  • Make sure everything is lump free, then turn the heat from medium to high.
  • Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions, and garlic.
  • Stir the gravy, and do a taste test.
  • Add as much salt & pepper that you think you may need.
  • Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.
  • Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high.
  • Let cook for 8 hours.
  • Once done serve with mashed potatoes, rice, or whatever you'd like.
  • Enjoy!

OXTAILS WITH GRAVY



Oxtails with Gravy image

This recipe was my mom's. It's a soul food blast from the past. I adjust spices to my personal taste (I love lots of spices). Double the gravy recipe if you like lots of gravy. My family loves this dish served with rice.

Provided by txnurselaw

Categories     Main Dish Recipes

Time 3h40m

Yield 6

Number Of Ingredients 13

2 pounds beef oxtail
1 clove garlic, minced
1 onion, chopped
1 tablespoon salt
1 teaspoon pepper
1 tablespoon Greek seasoning
1 teaspoon seasoning salt
2 tablespoons bacon drippings or shortening
2 tablespoons all-purpose flour
2 cups broth from cooked oxtails
2 dashes browning sauce
salt and pepper to taste
garlic powder to taste

Steps:

  • Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.
  • Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
  • Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 5 g, Cholesterol 166.5 mg, Fat 20.4 g, Fiber 0.6 g, Protein 46.8 g, SaturatedFat 8.5 g, Sodium 1841.3 mg, Sugar 0.8 g

SOUTHERN-STYLE OXTAILS



Southern-Style Oxtails image

Provided by Food Network

Categories     main-dish

Time 3h40m

Yield 8 servings

Number Of Ingredients 10

10 pounds oxtails, excess fat trimmed
1 medium yellow onion, diced
1 large green bell pepper, diced
3 ounces beef base
3 ounces chicken base
4 tablespoon garlic powder
2 tablespoons salt
2 tablespoons browning and seasoning sauce, such as Kitchen Bouquet
1 tablespoon ground black pepper
1 tablespoon cayenne pepper

Steps:

  • Wash the oxtails with warm water and place in a heavy stainless-steel pot. Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.

BASQUE OXTAIL STEW IN BROWN GRAVY



Basque Oxtail Stew in Brown Gravy image

From the cookbook "Recipes from Basque Restaurants of the West." This recipe is from the Carson Valley Country Club Basque Restaurant in Garnerville, Nevada.

Provided by Andtototoo

Categories     European

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

8 lbs meaty oxtails
cayenne pepper, as needed
black pepper, as needed
salt, as needed
1 onion, diced
7 garlic cloves
1/2 cup salad oil
3/4 cup flour
2 tomatoes, diced
1 lb carrot, peeled and sliced
1 teaspoon Kitchen Bouquet
1 tablespoon beef base
salt, as needed

Steps:

  • Line a roasting pan with foil. Rinse the oxtails with water and place them in the roaster.
  • Sprinkle lightly with cayenne (I usually use paprika), black pepper and salt.
  • Bake, uncovered, at 450 degrees for one hour, turning them over occasionally so that they become nicely browned.
  • Remove from oven and drain off all the fat. Set aside.
  • Combine the onion, garlic and oil in a blender (or food processor). Process until the onion is finely chopped. Place this mixture in a 2 gallon vessel and cook over medium heat until it becomes translucent.
  • Add the flour and wisk for about 30 seconds.
  • Add 5 1/2 cups water. Whisk until the flour dissolves.
  • Add tomatoes, Kitchen Bouquet and beef base.
  • Bring gravy to a slow boil.
  • Add the oxtails and carrots and simmer for 2 - 2 1/2 hours until the meat comes off the bones easily. Check for salt. Serve hot.
  • Note: The recipe lists tomatoes in the directions but not in the ingredients, so I just added 2 diced tomatoes when I have made this. I also add some celery, but that isn't in the original recipe.

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