Fall-off-the-bone tender and packed with rich, deep flavor — these Southern Braised Oxtails are slow-simmered in a savory gravy of onions, garlic, and spices until every bite melts in your mouth. Perfect with white rice, butter beans, or collard greens, this dish is pure soul food comfort at its finest.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6
Ingredients
- 3 pounds oxtails, trimmed of excess fat
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon allspice (optional but traditional)
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef broth (low sodium preferred)
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- 2 carrots, sliced into thick rounds
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry, optional for thickening)
Directions
- Season the oxtails:
In a large bowl, combine salt, pepper, garlic powder, onion powder, paprika, and allspice. Rub the mixture all over the oxtails until evenly coated. - Brown the meat:
Heat vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Add oxtails in batches, searing on all sides until golden brown (about 3–4 minutes per side). Remove and set aside. - Sauté aromatics:
In the same pot, add chopped onions and cook until softened, about 3 minutes. Add minced garlic and tomato paste, stirring for 1 minute to caramelize the flavor base. - Deglaze the pot:
Pour in beef broth and water, scraping the bottom to loosen any browned bits (this adds rich flavor). - Build the braising liquid:
Stir in Worcestershire sauce, soy sauce, thyme, bay leaves, and carrots. Return oxtails to the pot and ensure they’re mostly submerged in liquid. - Simmer low and slow:
Cover and reduce heat to low. Let it simmer for 2½ to 3 hours, stirring occasionally, until the oxtails are fork-tender and the meat nearly falls off the bone. - Thicken the gravy (optional):
Remove the oxtails and stir in cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to the pot. Let the sauce simmer for 5 minutes until thickened. Return oxtails to coat in the gravy. - Serve:
Remove thyme sprigs and bay leaves. Spoon oxtails and gravy over white rice or mashed potatoes. Garnish with fresh parsley if desired.
Chef’s Tips
- For a deeper flavor, brown the tomato paste well before adding liquids — it adds that slow-cooked “gravy house” taste.
- Overnight rest: The flavor intensifies if you refrigerate overnight and reheat the next day.
- Swap carrots for butter beans or lima beans for a more traditional Southern twist.
Serving Suggestions
Pair with:
- Steamed white rice or buttered grits
- Collard greens or cabbage
- Sweet cornbread or buttermilk biscuits