Description
Fall-off-the-bone tender oxtails simmered in a rich, savory gravy – this soul-warming Southern classic transforms humble ingredients into extraordinary comfort food. Perfect for Sunday suppers or chilly evenings, your slow cooker does all the work while the tantalizing aroma fills your kitchen.
Ingredients
For the Oxtails:
- 4.4 lbs (2 kg) oxtails, trimmed of excess fat
- ½ cup all-purpose flour
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 ½ tsp smoked paprika
- 1 ½ tsp kosher salt
- 1 tsp freshly cracked black pepper
- 3 tbsp vegetable oil
For the Gravy:
- 1 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- ½ cup all-purpose flour
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- ½ tsp cayenne pepper (optional)
- 3 sprigs fresh thyme
- 1 bay leaf
- salt and pepper to taste
Instructions
- Pat oxtails dry and toss with flour, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
- Heat oil in large skillet over medium-high. Sear oxtails 3-4 minutes per side until deeply browned. Transfer to slow cooker.
- Make gravy: In same skillet, sauté onion and bell pepper 5 minutes. Add garlic and tomato paste, cook 1 minute. Sprinkle flour over vegetables and cook 2 minutes, stirring constantly.
- Gradually whisk in beef broth until smooth. Bring to simmer, then stir in Worcestershire and cayenne. Pour gravy over oxtails in slow cooker. Add thyme and bay leaf.
- Cover and cook on LOW 8 hours until meat is fork-tender. Skim excess fat from surface before serving. Adjust seasoning with salt/pepper.
- Serve over creamy mashed potatoes or buttered rice, spooning plenty of rich gravy over each portion.
Notes
Tips: For deeper flavor, brown oxtails in batches without crowding the pan. Refrigerate cooked dish overnight to easily remove solidified fat.
Substitutions: Use red bell pepper for sweeter flavor or chicken broth if preferred. Thicken gravy with cornstarch for gluten-free option.
Storage: Keep refrigerated up to 4 days or freeze up to 3 months. Reheat gently on stovetop with splash of broth.
- Prep Time: 25
- Cook Time: 480
- Category: B
- Method: Slow Cooked
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 650
- Sugar: 5
- Sodium: 1200
- Fat: 35
- Saturated Fat: 12
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 45
- Cholesterol: 150
Keywords: oxtail recipe, comfort food, Southern cuisine, slow cooker meals