THE BEST COUNTRY STYLE OXTAILS & GRAVY IN THE OVEN! SOUTHERN COOKING

oxtails

🥗Healthier: chicken thighs

💰Cheaper: beef shank

Chicken thighs are leaner, while beef shank offers a similar texture at a lower cost.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine can be less expensive.

Heat olive oil in a large pot over medium heat until shimmering.

Season oxtails with salt and black pepper.

Brown oxtails on all sides in the pot, about 8-10 minutes total.

Remove oxtails and set aside; add onions, carrots, and celery to the pot.

Sauté vegetables until softened, about 5 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Sprinkle flour over the vegetables and stir to combine, cooking for 2 minutes.

Add red wine to deglaze the pot, scraping up any browned bits, for about 2 minutes.

Stir in beef broth, tomato paste, bay leaves, and thyme.

Return oxtails to the pot, ensuring they are submerged in the liquid.

Bring to a simmer, then cover and reduce heat to low.

Cook oxtails for 2.5 to 3 hours, until tender and meat is falling off the bone.

Remove oxtails and keep warm; strain the sauce to remove solids if desired.

Return sauce to the pot and simmer until thickened, about 10 minutes.

Serve oxtails with gravy, garnished with parsley.

Cooking Techniques

Spice Level: