southern oxtail recipe
The Best southern oxtail recipe
This isn’t just comfort food; it’s a meal that works for any occasion. Whether it’s a Sunday dinner, a holiday gathering, or just a weeknight when we need something filling, oxtail delivers. It’s also surprisingly nutritious—packed with protein, iron, and collagen from the slow-cooked bones, which is great for joints and skin. Plus, the leftovers taste even better the next day, which is a win in my book. If you haven’t tried making it at home, you’re missing out on one of the best-kept secrets in Southern cooking.
Southern-Style Braised Oxtail
A rich and hearty Southern classic, this braised oxtail recipe features tender, fall-off-the-bone meat in a savory, slightly sweet gravy. Slow-cooked with aromatic vegetables and spices, it’s perfect over rice or mashed potatoes for a comforting meal.
🥘Ingredients
- 3 lbs oxtail, cut into pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tbsp all-purpose flour (for dredging)
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 celery stalks, diced
- 3 carrots, diced
- 4 garlic cloves, minced
- 1 green bell pepper, diced
- 1 (6 oz) can tomato paste
- 4 cups beef broth (low-sodium preferred)
- 1 cup red wine (optional, substitute with broth)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp Worcestershire sauce
- 1 tbsp brown sugar
- Salt and pepper to taste
- Fresh parsley, chopped
- Green onions, sliced
👨🍳Directions
-
1
Pat the oxtail pieces dry with paper towels. In a bowl, mix salt, black pepper, garlic powder, onion powder, and smoked paprika. Dredge each oxtail piece in the flour, then coat evenly with the spice mixture. Set aside. -
2
Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear the oxtail pieces until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside. -
3
In the same pot, add the diced onion, celery, carrots, and bell pepper. Sauté for 5-6 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant. -
4
Stir in the tomato paste and cook for 2 minutes, stirring constantly to prevent burning. Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Let it simmer for 2 minutes. -
5
Return the oxtail to the pot. Add the beef broth, bay leaves, thyme, rosemary, Worcestershire sauce, and brown sugar. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, stirring occasionally, until the oxtail is fork-tender. -
6
Once tender, remove the oxtail pieces and set aside. Skim excess fat from the surface of the braising liquid. Simmer the liquid uncovered for 10-15 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper if needed. -
7
Return the oxtail to the pot and coat with the thickened gravy. Garnish with chopped parsley and green onions before serving. Serve hot over rice, mashed potatoes, or with crusty bread.
🔧Equipment
- Large Dutch oven or heavy pot with lid
- Tongs
- Wooden spoon
- Measuring cups and spoons
- Sharp knife and cutting board
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Southern-Style Braised Oxtail Works
❓ Frequently Asked Questions About Southern-Style Braised Oxtail
1. What cut of meat is best for Southern oxtail?
The best cut for Southern oxtail is, unsurprisingly, oxtail itself! Look for pieces that are meaty with a good amount of fat and connective tissue, as these break down during slow cooking to create a rich, tender dish. Avoid overly lean cuts, as they won’t develop the same depth of flavor.
2. How long does it take to cook Southern oxtail?
Southern oxtail requires slow cooking to achieve its signature tenderness. On the stovetop, it typically takes 3 to 4 hours of simmering. In a pressure cooker or Instant Pot, you can reduce the time to 1 to 1.5 hours. For the oven, plan for 3 to 3.5 hours at 325°F (165°C). The meat should easily pull away from the bone when done.
3. Can I make Southern oxtail in a slow cooker?
Yes! A slow cooker is a great option for Southern oxtail. Cook on low for 7-8 hours or on high for 4-5 hours until the meat is fork-tender. For the best results, sear the oxtail first to build flavor before transferring it to the slow cooker with the remaining ingredients.
4. What sides pair well with Southern oxtail?
Southern oxtail is rich and hearty, so it pairs well with lighter, starchy, or tangy sides. Popular choices include:
– Collard greens (classic Southern pairing)
– Creamy mashed potatoes or mac and cheese
– Buttery cornbread or hush puppies
– White rice or dirty rice (to soak up the sauce)
– Pickled vegetables (for a bright contrast)
5. Can I freeze leftover Southern oxtail?
Absolutely! Southern oxtail freezes well for up to 3 months. Let the dish cool completely, then store it in airtight containers or freezer bags. To reheat, thaw overnight in the fridge and warm gently on the stovetop or in the microwave. The sauce may thicken when cold, so add a splash of broth or water when reheating.
