Oxtails Smothered in Gravy over rice.

beef broth

🥗Healthier: low-sodium beef broth

💰Cheaper: water + bouillon cubes

Using low-sodium broth reduces salt intake.

oxtails

🥗Healthier: beef shank

💰Cheaper: pork shanks

Pork shanks provide a similar texture at a lower cost.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch thickens gravy without gluten.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive than olive oil.

Start by chopping half of a yellow onion.

Rinse two ribs of celery and one green bell pepper with cold water and chop them.

Chop two cloves of garlic in half and press them using a garlic press.

Rinse the oxtails with cold water in a strainer.

Trim off excess fat from the oxtails with a sharp knife.

Season the oxtails with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of Tony Chachere's seasoning, and 1/2 teaspoon of Chef Paul Prudhomme's seasoning, then coat them evenly.

Refrigerate the seasoned oxtails for about 4 hours or overnight.

Preheat a large saucepan over medium heat for 1-2 minutes and add the trimmed fat from the oxtails to render it, stirring for about 12-15 minutes until the oil separates from the fat.

Let the rendered fat cool for 10-15 minutes, then strain it to obtain about 1/3 cup of fat.

In a medium bowl, mix 7 1/2 cups of hot water with 2-3 teaspoons of better than bouillon beef base and stir until dissolved.

Sear the oxtails in the rendered fat in the large saucepan for about 3-4 minutes on each side, then set them aside on a plate.

Deglaze the saucepan with the beef base mixture, stirring to lift the drippings from the bottom, and let it simmer for about 10 minutes.

Strain the beef base mixture into a bowl, discarding solids, and set aside.

In the same large saucepan, add 1/3 cup of all-purpose flour to the rendered fat and stir continuously for about 5-6 minutes until it turns brown to make a roux.

Add 1 1/4 cups of chopped yellow onion, 2/3 cup of chopped celery, and 2/3 cup of chopped green bell pepper to the roux and sauté for about 5 minutes, stirring occasionally.

In a large 8-quart pot, combine the roux mixture with the beef base mixture, then add the pressed garlic, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of Tony Chachere's seasoning, 1 teaspoon of Chef Paul Prudhomme's seasoning, and 1/2 teaspoon of dried thyme, stirring well.

Add the oxtails and any pan juices from the plate into the pot and stir everything together.

Cover the pot and simmer on medium-low heat for 2 hours and 45 minutes, stirring occasionally, until the oxtails are tender.

After cooking, turn off the heat and let the gravy cool; it will thicken as it cools.

For best results, refrigerate overnight to let flavors settle, then skim off the layer of fat that forms on top before serving.

Cooking Techniques

Equipment Needed

Spice Level: