This Southern Oxtails Recipe is all about the slow-cooked goodness that transforms tough oxtails into melt-in-your-mouth pieces of heaven. The deep, rich gravy, made from simple ingredients like onions, garlic, and spices that you likely already have in your kitchen, perfectly complements the tender meat, making it the ultimate comfort food. Pair it with creamy mashed potatoes or rice, and you’ve got a soul-satisfying dish that’s perfect for any occasion.
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Why You'll Love This Recipe
When it comes to soul food, nothing is better than a plate of tender, flavorful oxtails slow-cooked to perfection. This smothered Southern Oxtail Recipe brings all the rich, savory goodness you'd expect from a comfort food classic. Plus, it spends most of its time in the slow cooker, so you get all of this comforting deliciousness while relaxing or preparing the other side dishes. Speaking of side dishes, try pairing these oxtails with some Southern-style green Beans and Potatoes!
If you love rich and flavor recipes like this, take a look at these Slow Cooker Short Ribs!
Southern Oxtail Ingredients
Meat: Fresh Oxtails.
Vegetables: Onion and Green Bell Pepper.
Liquids: Worcestershire Sauce, Browning, Vegetable Oil, and Beef Stock.
Herbs and Spices: Fresh Minced Garlic, Bay Leaves, Kosher Salt, Black Pepper, White Pepper, and Italian Seasoning.
Other: All Purpose Flour.
See the recipe card below for full information on ingredients and quantities.
Love this recipe? Then you'll really like these Southern Smothered Pork Chops!
Step-by-Step Instructions
Step 1: Combine the kosher salt, black pepper, white pepper, and Italian seasoning in a small bowl and set it aside. This is going to be your Oxtails Seasoning Blend.
Step 2: In a small bowl, combine the browning and Worcestershire sauce, stirring to combine. Set aside.
Place the oxtails in a large mixing bowl and pour the Browning and Worcestershire sauce mix over the top.
Using your hands, tongs, or a large spoon, move the oxtails around to ensure they are fully covered.
Remove the oxtails to a plate and season all sides generously with the seasoning mix.
Step 3: Heat the vegetable oil in a cast iron skillet over medium-high heat.
Sear all sides of the oxtails in the skillet.
Once the oxtails are all browned up, place them inside the slow cooker.
Step 4: Leaving all the remaining oil in the skillet, add ½ cup of flour and immediately whisk.
Once the oil is mixed into the flour, begin slowly pouring in the beef stock and continuously whisking. Continue this process until you have incorporated all the flour, a total of 3 cups of beef stock, whisking until there are no clumps.
Step 5: Lower the heat to medium and stir in the garlic.
Once the garlic is fully mixed in, add the bell peppers and onions.
Stir the mixture to ensure all vegetables are covered in the gravy mixture.
Step 6: Pour one cup of beef stock into the slow cooker.
Pour the gravy, onion, and bell pepper mixture over the oxtails, spreading it all out to ensure even distribution.
Place the lid on the slow cooker, set to high, and cook for 8 hours.
Expert Tips
- Brown the Oxtails Well: Before simmering, brown the oxtails thoroughly on all sides. This step adds depth to the southern oxtail recipe and ensures a rich, savory gravy.
- Low and Slow is Key: Oxtails are a tough cut of meat that benefits from long, slow cooking. Be patient and let them simmer until they're fall off the bone tender.
- Don't Skimp on Seasoning: Generously Season your oxtails with salt, pepper, and your favorite spices. The seasoning will infuse the meat as it cooks, enhancing its overall flavor.
- Add Vegetables for Extra Flavor: Adding vegetables like carrots and celery to the pot can enhance the flavor of your gravy and provide a bit of texture contrast.
- Make it Ahead: This dish often tastes even better the next day. Make it ahead of time, refrigerate, and reheat to allow the flavors to meld beautifully.
- Thicken the Gravy: If your gravy is too thin, you can thicken it by mixing a tablespoon of flour or cornstarch with water and stirring it into the pot. Let it simmer until it reaches your desired consistency.
- Serve with the Right Sides: Pair your smothered Southern oxtails with rice, southern green beans and potatoes, oven-roasted carrots, and some hot water cornbread to soak up all the delicious gravy.
Recipe FAQs
Oxtails come from the tail of cattle and are known for their rich, gelatinous meat that becomes incredibly tender when slow-cooked. You can buy oxtails at most butcher shops, grocery stores, or online meat suppliers.
Cooking oxtails low and slow is essential. Achieving tender, fall-off-the-bone oxtails typically takes about 6-8 hours when using a slow cooker.
Brown the oxtails in a skillet first, then transfer them to a slow cooker. In the same skillet make your gravy and then add that to the slow cooker. Cook on low for 6-8 hours or until the oxtails are tender.
Smothered oxtails pair wonderfully with creamy mashed potatoes, steamed rice, or cornbread. These sides soak up the delicious gravy perfectly.
Yes, you can freeze leftover oxtails. Store them in an airtight container or freezer bag for up to 3 months. Reheat slowly on the stovetop or in the oven to retain their flavor and texture.
To thicken the gravy, mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry. Stir this into the simmering gravy until it reaches your desired consistency.
Common spices include salt, black pepper, garlic powder, onion powder, and paprika. For extra flavor, you can add thyme and cayenne pepper.
You can add vegetables like carrots and celery for extra flavor. Some people also like to include a splash of red wine in the gravy.
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📖 Recipe
Southern Oxtails Recipe
Equipment
Ingredients
- 2 tablespoon Kosher Salt
- 1 ½ tablespoon Ground Black Pepper
- 1 teaspoon White Pepper
- 1 teaspoon Italian Seasoning
- 4 lbs Oxtails
- 4 tablespoon Worcestershire Sauce
- 4 tablespoon Browning
- 4 tablespoon Vegetable Oil
- 4 Cups Beef Stock Divided
- 1 Yellow Onion Sliced
- 1 Green Bell Pepper Chopped
- 2 tablespoon Fresh Minced Garlic
- 2 Bay Leaves
Instructions
- In a small bowl, combine the Kosher Salt, Black Pepper, White Pepper, and Italian Seasoning and set it aside. This is going to be your Oxtails Seasoning Blend.
- In a small bowl, combine the browning and Worcestershire sauce, stirring to comibne. Set aside.
- Place the oxtails in a large mixing bowl and pour the Browning and Worcestershire sauce mix over the top.
- Using your hands, tongs, or a large spoon, move the oxtails around to ensure they are fully covered.
- Remove the oxtails to a plate and season all sides generously with the seasoning mix.
- Heat the vegetable oil in a cast iron skillet over medium-high heat.
- Sear all sides of the oxtails in the skillet.
- Once the oxtails are all browned up, place them inside the slow cooker.
- Leaving all the remaining oil in the skillet, add ½ cup of flour and immediately whisk.
- Once the oil is all mixed into the flour begin slowly pouring in the beef stock and continuously whisking. Continue this process until you have incorporated all the flour a total of 3 cups of beef stock whisking until there are no clumps.
- Lower the heat to medium and stir in the garlic.
- Once the garlic is fully mixed in, add the bell peppers and onions.
- Stir the mixture to ensure all vegetables are covered in the gravy mixture.
- Pour one cup of beef stock into the slow cooker.
- Pour the gravy, onion, and bell pepper mixture over the oxtails, spreading it all out to ensure even distribution.
- Place the lid on the slow cooker, set to high, and cook for 8 hours.
Video
Notes
- Brown the Oxtails Well: Brown the oxtails thoroughly on all sides before simmering. This step adds depth to the dish's flavor and ensures a rich, savory gravy.
- Low and Slow is Key: Oxtails are a tough cut of meat that benefits from long, slow cooking. Be patient and let them simmer until they're fall off the bone tender.
- Don't Skimp on Seasoning: Generously Season your oxtails with salt, pepper, and your favorite spices. The seasoning will infuse the meat as it cooks, enhancing its overall flavor.
- Add Vegetables for Extra Flavor: Adding vegetables like carrots and celery to the pot can enhance the flavor of your gravy and provide a bit of texture contrast.
- Make it Ahead: This dish often tastes even better the next day. Make it ahead of time, refrigerate, and reheat to allow the flavors to meld beautifully.
- Thicken the Gravy: If your gravy is too thin, you can thicken it by mixing a tablespoon of flour or cornstarch with water and stirring it into the pot. Let it simmer until it reaches your desired consistency.
- Serve with the Right Sides: Pair your smothered oxtails with creamy rice, southern green beans and potatoes, and some hot water cornbread to soak up all the delicious gravy.
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