Smothered Oxtails with Onion and Garlic Gravy

A black bowl filled with white rice topped with beef in a brown gravy, garnished with fresh herbs.

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Tender slow cooker oxtails smothered in a rich homemade onion and garlic gravy. Serve over rice or mashed potatoes for a comforting Southern dinner.

Prep Time30

Cook Time8

Total Time8 30

Course: Main Course

Cuisine: Southern American

Servings: servings

Author: AB

Equipment

Slow cooker
Large Skillet

Ingredients

2 1/2 pounds beef oxtails
1/4 cup all-purpose flour for coating the oxtails
1 cup all-purpose flour for the gravy
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
3/4 cup vegetable oil
3 cups beef broth or water
1 large yellow onion sliced
3 cloves fresh garlic minced
Additional salt and pepper to taste

Instructions

Pat the oxtails dry. Season with the kosher salt and black pepper, drizzle with Worcestershire sauce, then coat lightly with the 1/4 cup of flour.
Heat the vegetable oil in a large skillet over medium heat. Brown the oxtails on all sides, working in batches as needed, then transfer them to the slow cooker.
Check the pan drippings for burned bits. If needed, carefully strain the oil into a heat-safe container, clean the skillet, and return the oil to the pan. Gradually whisk in the remaining 1 cup of flour. Cook, whisking continuously, until golden brown.
Slowly whisk in the beef broth until smooth. Bring to a boil, reduce the heat to medium-low, and stir in the onion and garlic. Simmer for 5–7 minutes, then taste and adjust the salt and pepper. Add a little more broth if the gravy is too thick to pour.
Pour the gravy over the oxtails. Cover and cook on HIGH for about 8 hours, or until fork-tender. Slow cookers vary, so begin checking for tenderness earlier and adjust the cooking time as needed.
Skim off excess fat, if desired. Serve hot over rice or mashed potatoes with plenty of onion and garlic gravy.

Notes

Cooking time varies by slow cooker and the size of the oxtails. Check for fork tenderness and continue cooking if needed. Use low-sodium beef broth to make seasoning easier to control. Add extra broth if the gravy becomes too thick, and skim excess fat before serving. Yield is approximately 4 servings.

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