Oxtails with Gravy

Oxtails make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. 

Long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is pretty much all bones. Plan on a long cooking time. Oxtails work particularly well in crockpots and pressure cookers.

The first time I tried Oxtail, it was prepared by Tong, owner and operator of Tong's Thai.

I don't know his recipe, but I remember it had a very nice, gravy-like, sauce.  I found this recipe online and decided to give it a try.  I was not disappointed.   ~Shelly 

 

INGREDIENTS

2 pounds beef oxtail

1 clove garlic, minced

1 onion, chopped

1 tablespoon salt

1 teaspoon pepper

1 tablespoon Greek seasoning

Browning Sauces

at Harter House World Flavors

Gravy Master 

B-V Broth and Sauce 

1 teaspoon seasoning salt                           

2 tablespoons bacon drippings or shortening

2 tablespoons all-purpose flour

2 cups broth from cooked oxtails

2 dashes browning sauce

salt and pepper to taste

garlic powder to taste

DIRECTIONS

Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.

Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.

Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

The Oxtails are very fatty.  I removed the meat from the oxtail portions, separating the fat, before adding the meat to my gravy. 

Add any vegetables you desire to this delicious meat and gravy dish!

~Shelly 

 

This is another Oxtail recipe I want to try next.

 

OXTAIL STEW

INGREDIENTS

2 cups flour

Salt and pepper

6 pounds oxtail, cut into chunks

1/4 cup olive oil

4 cloves garlic sliced then mashed in salt to puree consistency

1 red onion chopped

1 cup red wine

3 cups crushed tomatoes with juice

Water, to cover

3 bay leaves

2 pounds carrots peeled and chopped into large chunks

2 pounds potatoes peeled and chopped into large chunks

DIRECTIONS

In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.

To the pot, add the garlic and red onion and allow to sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours.

Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.