Try this Southern Smothered Oxtails recipe, or contribute your own.
- Carbohydrate 34.8603758132791 g
- Cholesterol 0 mg
- Fat 31.4702917805601 g
- Fiber 1.68593136501474 g
- Protein 6.47572060171021 g
- Saturated Fat 2.53177053979754 g
- Serving Size 1 1 Serving (581g)
- Sodium 1277.00141596798 mg
- Sugar 33.1744444482644 g
- Trans Fat 0.52778663030896 g
- Calories 447 calories
Step-by-step
- 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 ¼ 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!
Converting tough, collagen-rich cuts into tender meat requires navigating a tight thermal window where connective tissue breaks down without drying the muscle fibers. This preparation relies on a slow thermal environment to transform gelatinous cuts into a velvety dish.
- Brown the oxtails in hot oil over medium heat until a deep mahogany crust forms on all sides to build foundational umami through the Maillard reaction.
- Whisk the remaining flour into the pan oil gradually, stirring constantly until the mixture resembles chunky peanut butter.
- Boil the broth and flour mixture on high to activate the starch thickening power before transferring everything to the slow cooker for the 8-hour cook cycle.
- Freeze cooked oxtails in an airtight container for up to three months, ensuring the fat layer is skimmed off the top after thawing.
- Scale quantities proportionally while keeping the liquid-to-meat ratio balanced to prevent a watery braise.
Properly stored leftovers taste even better on the second day as the starches fully hydrate and meld with the savory juices. Reheat individual portions gently on the stovetop over low heat, adding a splash of water to restore the original gravy consistency.
