Southern Braised Oxtails with Rich Gravy

Introduction

Southern Braised Oxtails with Rich Gravy is a soul-satisfying dish known for its tender, fall-off-the-bone meat and deep, savory gravy. Each bite melds velvety textures with the bold flavors of onions, garlic, and slow-braised spices—a celebration of Southern comfort food at its finest.

This recipe is an absolute crowd-pleaser for family gatherings or special Sunday dinners, providing a taste of tradition and a depth of flavor that’s both warming and unforgettable.

The Allure of Southern Braised Oxtails

What makes this dish exceptional is the transformation of humble oxtails into a luxurious, hearty main course. The long braise gently breaks down tough fibers, yielding juicy meat that literally falls off the bone and enriches the gravy with gelatinous, luscious goodness. The robust gravy, perfect for sopping up with rice or cornbread, becomes a highlight in its own right—rich, glossy, and packed with the essence of Southern cooking.

Essential Prep for Flavorful Oxtails

For the best flavor development, sear the oxtails first before slow-braising. Chopping your aromatics—onions, carrots, celery, and garlic—uniformly will ensure even flavor absorption. A quality Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper streamlines this prep, creating consistent pieces for an evenly balanced mirepoix.

Once chopped, you’ll sauté these aromatics to build the foundation of your gravy, layering in spices like thyme, paprika, and bay leaf for that authentic Southern punch.

The Secrets Behind Silky, Luxurious Gravy

A well-braised oxtail dish boasts an irresistible, glossy gravy. To achieve this, braise your seared oxtails low and slow in a Dutch oven or heavy skillet like the classic Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet, Black, which distributes heat evenly and retains moisture.

Once the oxtails are cooked to perfection, use a Farberware Professional Heat Resistant Nylon Meat and Potato Masher to gently break down any large vegetables, thickening the gravy naturally. For precise cooking, check your meat for doneness using a ThermoPro TP19H Digital Meat Thermometer for Cooking—the meat should be tender and reach an internal temperature of at least 200°F for optimal texture.

Serving and Savoring Southern Braised Oxtails

Serve the oxtails piping hot, surrounded by velvety gravy. They pair beautifully with steamed rice, creamy mashed potatoes, or simple buttered noodles. Keep things tidy and festive by using a Pureegg Plastic Table Cloth Disposable 10 Pack, White for easy clean-up after your hearty Southern meal.

Garnish with freshly chopped parsley or scallions to add a pop of color and a bit of freshness to the deep, soulful flavors of the braised oxtails.

Nutritional Information and Serving Size

This recipe makes about 5–6 generous servings. Each portion provides a high-protein, iron-rich meal, with calories ranging from 450–600 per serving depending on how much gravy and sides you use. The lush richness is best enjoyed as a satisfying main course!

Southern Braised Oxtails with Rich Gravy (Recap)

Braised oxtails are the epitome of Southern comfort food, combining melt-in-your-mouth tenderness with an umami-rich, velvety gravy. With balanced aromatics, savvy searing, and slow, loving braising, this dish is a time-honored favorite that guarantees rave reviews at any gathering.

Instructions

1. Pat the oxtails dry and season generously with salt and pepper. In a large Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet, Black, heat vegetable oil over medium-high. Sear oxtails in batches until well-browned on all sides (about 2–3 minutes per side). Remove from skillet and set aside.
2. Add chopped onions, carrots, and celery to the same pan. Sauté for 5 minutes until softened, using your Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for prep efficiency. Stir in garlic and tomato paste; cook for an additional 1 minute.
3. Sprinkle flour over vegetables, stirring for 2 minutes to remove the raw taste and begin thickening the mixture slightly.
4. Pour in red wine (if using) and scrape the bottom of the pan to deglaze. Add beef broth, Worcestershire sauce, thyme, paprika, bay leaf, and return seared oxtails to the skillet. Bring just to a simmer. Cover tightly.
5. Braise in a preheated oven at 325°F for 2.5 to 3 hours, or until oxtails are tender and the gravy is deeply flavored. Check tenderness with a ThermoPro TP19H Digital Meat Thermometer for Cooking; meat should easily pull from the bone.
6. Remove oxtails and bay leaf. If gravy is too thin, simmer on the stovetop uncovered until thickened, mashing some vegetables with a Farberware Professional Heat Resistant Nylon Meat and Potato Masher for added body.
7. Return oxtails to the pan, spoon gravy over, and cook for 5 more minutes on low to combine flavors. Garnish and serve hot.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Enjoy the timeless pleasure of Southern Braised Oxtails with Rich Gravy—a recipe that turns simple ingredients into a meal that comforts, excites, and satisfies every palate.