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A bowl of white rice topped with three meatballs covered in a rich, brownish-red sauce—reminiscent of the flavors found in smothered oxtails—viewed from above on a wooden table.
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5 from 3 votes

Smothered Oxtails with Brown Gravy

Slow-braised smothered oxtails cooked until fall-apart tender in a rich, savory brown gravy, then served over rice for the ultimate comfort-food meal.
Prep Time20 minutes
Cook Time2 hours 55 minutes
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: Soul Food, Southern
Keyword: brown gravy oxtails, oxtails, smothered oxtails
Servings: 6

Ingredients

  • 4 pounds beef oxtails
  • ¾ cup all-purpose flour divided
  • 4 tablespoons neutral oil vegetable or olive oil
  • 3 cups beef stock or beef broth
  • ½ sweet onion sliced (or 1 small yellow onion)
  • 1 green bell pepper sliced
  • 6 cloves garlic minced
  • Cooked white rice for serving
  • Oxtail Seasoning
  • 2 tablespoons kosher salt or Bacon Sea Salt
  • 1½ tablespoons ground black pepper
  • 1 tablespoon seasoned salt
  • 1½ teaspoons granulated garlic
  • 1½ teaspoons granulated onion
  • 1 teaspoon lemon pepper
  • 1 teaspoon white pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Sazón

Instructions

  • In a small bowl, mix all seasoning ingredients until well combined. Set aside.
  • Season oxtails with 2 tablespoons of the seasoning mixture. Sprinkle with ¼ cup flour and shake off excess.
  • Heat oil in a large Dutch oven or heavy roaster over medium heat. Add oxtails and sear on all sides until deeply browned. Remove and set aside.
  • Leave oil in the pot and whisk in remaining ½ cup flour. Slowly pour in beef stock while whisking until smooth. Add 1 tablespoon seasoning and cook until gravy turns golden brown.
  • Reduce heat to medium. Add onion, bell pepper, and garlic. Stir to combine.
  • Return oxtails to the pot and gently stir. Cover and place in a preheated 325°F oven. Cook for 2 hours 45 minutes to 3 hours, until oxtails reach 180–200°F and are fork-tender.
  • Remove from oven and let rest 10 minutes. Spoon gravy over oxtails and serve over rice.

Notes

  • Don’t rush the sear—browning builds the gravy flavor.
  • Gravy thickens as it rests; add warm stock if needed.
  • Oxtails taste even better the next day.

Nutrition

Serving: 1g | Calories: 80kcal | Carbohydrates: 18g | Protein: 96g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 0.04g | Cholesterol: 333mg | Sodium: 1754mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 13mg