⏱️ Prep Time
- 20–25 minutes
🔥 Cook Time
- 2.5–3 hours (slow simmer)
⏲️ Total Time
- About 3 hours
🧾 Ingredients
For the Oxtails:
- 3–4 lbs oxtails
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2–3 tablespoons vegetable oil
For the Gravy:
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2–3 cloves garlic, minced
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme (optional)
- 1/2 teaspoon smoked paprika
- 2 tablespoons flour (for thickening, optional)
- Salt and pepper to taste
👩🍳 Directions
- Season and dredge oxtails
- In a bowl, mix flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
- Coat oxtails in the seasoned flour, shaking off excess.
- Brown the oxtails
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown oxtails on all sides (about 8–10 minutes total).
- Remove and set aside.
- Sauté vegetables
- In the same pot, add onion and bell pepper.
- Cook until softened (about 5–7 minutes).
- Add garlic and cook for another minute.
- Build the gravy
- Pour in beef broth and Worcestershire sauce.
- Stir well, scraping up browned bits from the bottom (this is flavor!).
- Add thyme and smoked paprika.
- Slow cook the oxtails
- Return oxtails to the pot.
- Reduce heat to low, cover, and simmer for 2.5–3 hours until tender.
- Thicken the gravy (optional)
- If you want thicker gravy, mix 2 tablespoons flour with a little water to make a slurry.
- Stir into the pot and simmer until thickened.
- Final seasoning & serve
- Taste and adjust salt and pepper.
- Serve hot with rice, mashed potatoes, or over grits.
🔥 Tips for Authentic Southern Flavor
- Cook low and slow—that’s the key to tender oxtails.
- Use a Dutch oven or heavy pot for best results.
- The gravy should be rich, dark, and slightly thick—perfect for soaking into rice.