Get ready to indulge in a truly soulful and incredibly comforting dish that’s a beloved staple of Southern cuisine: Southern Oxtails & Gravy! Imagine tender, succulent oxtails, seared to a deep golden brown, then slow-braised with aromatic vegetables and a rich broth until they are unbelievably fork-tender and falling off the bone. All of this comes together in a luscious, savory gravy that’s perfect for spooning over fluffy white rice. It’s a dish that feels wonderfully gourmet, yet is surprisingly easy to achieve at home, promising deep, complex flavors in every single bite.

Why I Love This Recipe

Southern Oxtails & Gravy is pure culinary magic, a dish that truly nourishes the soul. What I love most is the incredible transformation that happens through low and slow cooking. The oxtails, often an overlooked cut, become incredibly tender and flavorful, releasing all their rich collagen to create a naturally thick and velvety gravy. The aromatic base of onions, carrots, celery, and garlic, combined with a touch of browning and a hint of spice from the habanero, creates an unparalleled depth of flavor. While it requires patience, the hands-on effort is minimal, and the result is a truly unforgettable meal that brings genuine Southern comfort to your table.

---

Ingredients

Here’s what you’ll need to create these incredibly tender and flavorful Southern Oxtails & Gravy:

• 3.5lb Oxtails
• 1 Carrot, small diced
• 2-3 Yellow Onions, sliced
• 10 Garlic Cloves, minced
• 1 Celery Stalk, minced
• 1 Habanero Pepper (whole, for simmering)
• 4 cups Vegetable Stock (low-sodium recommended)
• 1 Tb Beef Base Powder (or beef bouillon granules)
• 4 Tb Flour (all-purpose, for dredging & thickening)
• Salt (to taste)
• Pepper (to taste)
• Cayenne (to taste, for final adjustment)
• 2 Bay Leaves
• 2 Tb Thyme (dried)
• 1 tsp Rosemary (dried)
• 2 Tb Oil (vegetable or olive)
• 2 Tb Butter (unsalted)
• 2 Tb Cornstarch + 2 Tb Cold Water (for slurry)

Swaps and Notes

• Oxtails: Choose meaty oxtails. The long cooking time breaks down the connective tissue, making them incredibly tender.
• Vegetables (Mirepoix): The diced carrot, sliced yellow onions, and minced celery form the classic “mirepoix” base, adding sweetness and aromatic depth.
• Habanero Pepper: Adding it whole provides a subtle, fruity heat without overwhelming the dish. If you want more spice, you can prick it or slice it. For less spice, omit it entirely. Always remove it before serving.
• Vegetable Stock: Low-sodium vegetable stock gives you more control over the saltiness. Beef broth or stock can also be used.
• Beef Base Powder: Enhances the beefy flavor. Beef bouillon cubes/granules can be substituted.
• Browning (Gravy & Oxtails): The recipe lists “Browning” twice. It refers to a browning liquid (like Kitchen Bouquet or Gravy Master) which adds deep color without affecting flavor, enhancing the visual appeal of both the oxtails and the gravy. Adjust quantity to your desired color.
• Flour (Dredging & Thickening): All-purpose flour is used for coating the oxtails (helping with browning) and for thickening the initial gravy base.
• Thyme & Rosemary: Dried herbs are robust for long simmering. Fresh sprigs can be added to the pot as well.
• Cornstarch Slurry: This is a quick way to thicken the gravy to your desired consistency at the end.
• Oil & Butter: The combination is excellent for searing, providing flavor and preventing butter from burning.

---

Instructions

Let’s cook this rich and tender Southern Oxtails & Gravy!

1. Season & Coat Oxtails: Start off by seasoning the 3.5 lbs of oxtails generously on all sides with salt and pepper. In a shallow dish or large bowl, place 4 tablespoons of flour. Dredge each seasoned oxtail piece in the flour, shaking off any excess. This coating helps create a beautiful crust when seared.
2. Sear Oxtails: Heat a large Dutch oven (or a heavy-bottomed pot) over medium-high heat. Add 2 tablespoons of oil and 2 tablespoons of butter to the pan. Once the butter is melted and shimmering, working in batches if necessary (do not overcrowd the pan!), carefully place the floured oxtails in the hot pan. Sear the oxtails on all sides for 3-4 minutes per side until they have darkened to a deep golden brown crust. Remove the seared oxtails from the pan and set them aside.
3. Sauté Vegetables: If there is excess fat remaining in the Dutch oven after searing the oxtails (more than a couple of tablespoons), you can drain some off. Add in the small diced carrot, sliced yellow onions, and minced celery stalk. Sauté the vegetables over medium heat, stirring occasionally, until they have softened and gained some color, about 5-7 minutes.
4. Add Remaining Flour & Beef Base: Add the remainder of the flour (if you didn’t use all 4 Tbsp for dredging, add the rest now, or an additional 2 Tbsp if needed for thickening), and 1 tablespoon of beef base powder to the sautéed vegetables. Season with a pinch more salt and pepper. Stir well to combine, cooking for 1-2 minutes to cook out the raw flour taste.
5. Add Liquids & Seasonings: Add in the minced 10 garlic cloves. Pour in the 4 cups of vegetable stock. Stir until the flour has dispersed into the stock and the mixture begins to thicken slightly. Return the seared oxtails to the pan. Add the 2 bay leaves, 2 tablespoons of dried thyme, 1 teaspoon of dried rosemary, and the whole habanero pepper (if using, for a subtle kick). Also, add the 2 tablespoons of browning liquid now, stirring to incorporate and give the gravy a richer color.
6. Simmer & Tenderize: Bring the mixture to a boil, stirring gently. Once boiling, reduce the heat to very low, cover the Dutch oven tightly with a lid, and let it simmer for at least 3 hours, or until the oxtails are incredibly fork tender and practically falling off the bone. Check occasionally to ensure sufficient liquid; if it’s reducing too much, add a little more stock.
7. Thicken Gravy & Final Seasoning: Towards the end of the cooking time, when the oxtails are tender, in a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water to form a smooth slurry. Slowly whisk this slurry into the simmering gravy. Stir gently until the gravy thickens to your desired consistency. Adjust salt, pepper, and cayenne to taste.
8. Serve: Carefully remove the habanero pepper and bay leaves from the gravy before serving. Dish out a generous portion of steamed white rice, and top it with the tender oxtails and plenty of the rich, savory gravy.

---

Tips for Success

• Sear for Flavor: Don’t skip searing the oxtails! This creates a beautiful crust and builds deep, complex flavors (fond) in the pan, which then become the base of your gravy.
• Low and Slow is Key: Oxtails require patience. The long, slow braising time is essential for breaking down the tough connective tissue, resulting in incredibly tender, fall-off-the-bone meat.
• Balance of Aromatics: The mirepoix, garlic, and herbs (thyme, rosemary) create a savory foundation that complements the rich oxtail.
• Habanero Pepper (Whole): Adding it whole allows its flavor to infuse without excessive heat. If you want more spice, you can carefully pierce it or slice it. Always remove it before serving.
• Browning Liquid: This is primarily for color, giving the gravy that rich, dark hue without adding much flavor on its own.
• Cornstarch Slurry: A quick and effective way to thicken the gravy at the end. Whisk it into cold water first to prevent lumps.
• Taste and Adjust: Always taste the gravy at the end and adjust salt, pepper, and cayenne to your personal preference.

---

Serving Suggestions and Pairings

Southern Oxtails & Gravy is a hearty, complete meal on its own, but it pairs wonderfully with classic Southern sides:

• Steamed White Rice: Essential for soaking up every last drop of that rich, savory gravy.
• Cornbread or Biscuits: Perfect for scooping up the gravy. Our Southern-Style Honey Butter Cornbread Popperswould be delicious.
• Collard Greens: A traditional Southern pairing. Our Crock Pot Collard Greens and Ham would be a great complement.
• Mashed Potatoes: If you prefer, serve over creamy mashed potatoes instead of rice. Our Lamb Shank with Creamy Mashed Potatoes offers a good mashed potato recipe.
• Hot Sauce: A dash of your favorite hot sauce (like Tabasco or Crystal) on the side for an extra kick.

---

Storage and Leftover Tips

Southern Oxtails & Gravy make fantastic leftovers, often tasting even better the next day as the flavors deepen!

• Refrigeration: Store any cooled leftovers (oxtails and gravy together) in an airtight container in the refrigerator for up to 3-4 days. The gravy will thicken considerably upon chilling.
• Reheating: Reheat individual portions on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of beef broth or water to thin the gravy back to your desired consistency.
• Freezing: Cooked oxtails and gravy freeze exceptionally well. Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

---

More Recipes You Will Love

If you loved the rich, savory, and comforting nature of these Southern Oxtails & Gravy, you’ll definitely want to explore some of our other fantastic hearty and flavorful beef and Southern-inspired recipes:

• For another classic Southern comfort food, check out our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort.
• If you’re a fan of satisfying beef dishes, our Texas Cowboy Stew is a hearty winner.
• And for a comforting pasta dish with beef, don’t miss our Cowboy Spaghetti!
• Finally, for an authentic and unique meat dish, our Traditional Gyro Meat is a fantastic choice.

---

Final Thoughts

This Southern Oxtails & Gravy recipe is a brilliant solution for bringing a truly authentic, incredibly flavorful, and deeply comforting meal to your table. It’s perfect for a special family dinner, a cozy gathering, or simply for indulging in a dish that truly warms the soul. The tender oxtails and rich gravy are a culinary delight that will have everyone asking for more.

Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite Southern comfort food to make at home? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!