Ah, oxtails and gravy: the signature southern meal that is sure to satisfy. Whether you’re watching your favorite Sunday morning football game, having a family dinner, or just looking for a delicious southern meal, oxtails and gravy will never disappoint. With its powerful combination of savory and sweet flavors, this classic southern dish has become one of the favorites of many.
I love to start off my recipe by frying the oxtails before I put them in the slow cooker, it keeps the oxtail meat in place while slow cooking. As I fry my oxtail in batches, I like to preheat my slow cooker to high to get it warming up, it helps with the cooking process.
Once my oxtail is fried and the slow cooker is heated, it’s time to get to the base of the recipe—what’s going to give the oxtail its flavor.
I’m always sure to add plenty of garlic, onions, rosemary, and thyme to the slow cooker. For even more flavor, I have used beef broth and Worcestershire sauce. I stir everything together until it’s combined, and then I let the oxtail slow cook for several hours. I check on it every now and then to make sure the flavors are developing as they should. After a few hours, I’m ready to serve a succulent and flavorful pot of oxtails!
And on the subject of flavor, you could also add in some vegetables to the slow cooker. Carrots, celery, potatoes, onions – whatever you think would work best for the flavor combinations. In addition, you could also experiment with herbs and spices, or even add a bit of beer or red wine to give it a unique and mouthwatering flavor. Not only do these ingredients add flavor, but they can also contribute to the overall texture of the dish. Be careful not to overdo it though – too much of any ingredient can ruin the dish!
This classic southern dish packs a powerful punch of savory and sweet flavors that continue to win the hearts of everyone who takes a bite. The alluring aroma of oxtails and gravy bubbling on the stove is enough to bring comfort and joy to any home. Whether it’s a Sunday morning football game, family dinner, or just an evening in, oxtails and gravy never disappoints. Leave the chaotic world for a moment and enjoy the simple pleasure of this classic southern dish. As the great chef, James Beard, said, “Food is our common ground, a universal experience.” So, this Sunday be sure to enjoy a hearty plate of oxtails and gravy and share in the universal experience of a fantastic meal.
Posts that complement this recipe:
- Southern Sticky Rice
- Sauteed Carrots
- Collard Greens
- Candied Yams
- Southern Potato Salad
- Devilled Eggs
Slow Cooked Oxtails
Equipment
- 1 slow cooker
- 1 frying pan
Ingredients
- 4 Pounds oxtails
- 2 large onion
- 2 Tablespoon Kosher Salt your choice of salt
- 2 Tablespoon Pepper
- 1 Tablespoon Thyme
- 1 Tablespoon Rosemary
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Bay Leaf
- 1 tbsp Olive Oil
- 2 tbsp flour
- 6 cups broth
Instructions
- Grease your slow cooker and set to low.
- Mix ALL dry ingredients together and rub on your oxtails
- Brown on stove with olive oil.
- Cut up your onion and put in bottom of your slow cooker, then add your fried oxtails.
- Take your two tablespoons of flour and whisk it with 4 tablespoons of water, and add to beef broth. Pour over oxtails, add the bay leaf and cover with lid for 8 hours. Check occasionally, and stir.