Ingredients:
3–4 lbs oxtails
Salt & black pepper (to taste)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
2 tbsp vegetable oil (or bacon fat)
1 large onion (sliced)
1 green bell pepper (optional, sliced)
2–3 garlic cloves (minced)
2 tbsp all-purpose flour
4 cups beef broth (or water + bouillon)
1 tbsp Worcestershire sauce
1 tsp fresh thyme (or 1/2 tsp dried)
1 bay leaf
Optional: 1 tsp browning sauce (like Grace or Kitchen Bouquet, for color)
Instructions:
1. Season & Brown the Oxtails:
Pat oxtails dry and season all sides with salt, pepper, garlic powder, onion powder, and paprika.
In a heavy pot or Dutch oven, heat oil over medium-high heat.
Sear oxtails on all sides until browned (about 3–4 min per side). Remove and set aside.
2. Make the Gravy Base:
In the same pot, add onions, bell peppers, and garlic. Sauté until softened (5–7 min).
Stir in flour and cook for 2 minutes to form a roux.
Gradually add beef broth while stirring, until smooth. Bring to a simmer.
3. Add Oxtails & Simmer:
Return oxtails to the pot. Add Worcestershire sauce, thyme, bay leaf, and browning sauce if using.
Cover and simmer on low for 2.5 to 3 hours, or until meat is fall-off-the-bone tender.
(Alternatively: Transfer to oven at 325°F or use a slow cooker on low for 6–8 hours.)
4. Serve:
Remove bay leaf and thyme sprigs (if using fresh).
Taste gravy and adjust seasoning if needed.
Serve hot over rice, mashed potatoes, or with cornbread.
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