Old School Oxtails with Gravy


Old School Oxtails with Gravy


  • Ingredients
  • 2 kilos of beef oxtail
  • 1 head of garlic minced
  • 2 onions chopped
  • 2 tablespoon seasoning salt
  • 2 teaspoons of fresh cracked black pepper
  • 1 tablespoon granulated garlic
  • 1 teaspoon each dried rosemary thyme, and marjoram
  • 2 ltrs homemade chicken bone broth
  • 4 tablespoons bacon drippings or oil
  • 4 tablespoons all-purpose flour
  • 5 cups broth from cooked oxtails
  • 2 dashes Lea & Perrin’s
  • salt and pepper to taste


  • Directions
  • Rub seasoning on oxtails and refrigerate overnight.
  • Place oxtails, garlic and onions, in a large stock pot.
  • cover oxtails with stock, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. (**HC tip **you could stop here refrigerate overnight and continue an hour before serving)
  • Remove from heat, and reserve broth.
  • Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and Lea & Perrin’s.
  • Season to taste with salt, pepper
  • 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 35 minutes, stirring occasionally.
  • Serve over steamed white rice, mashed potatoes, or creamy grits.

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