Oxtails With Gravy Recipes

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OXTAILS WITH GRAVY



Oxtails with Gravy image

This recipe was my mom's. It's a soul food blast from the past. I adjust spices to my personal taste (I love lots of spices). Double the gravy recipe if you like lots of gravy. My family loves this dish served with rice.

Provided by txnurselaw

Categories     Main Dish Recipes

Time 3h40m

Yield 6

Number Of Ingredients 13

2 pounds beef oxtail
1 clove garlic, minced
1 onion, chopped
1 tablespoon salt
1 teaspoon pepper
1 tablespoon Greek seasoning
1 teaspoon seasoning salt
2 tablespoons bacon drippings or shortening
2 tablespoons all-purpose flour
2 cups broth from cooked oxtails
2 dashes browning sauce
salt and pepper to taste
garlic powder to taste

Steps:

  • Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.
  • Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
  • Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 5 g, Cholesterol 166.5 mg, Fat 20.4 g, Fiber 0.6 g, Protein 46.8 g, SaturatedFat 8.5 g, Sodium 1841.3 mg, Sugar 0.8 g

BASQUE OXTAIL STEW IN BROWN GRAVY



Basque Oxtail Stew in Brown Gravy image

From the cookbook "Recipes from Basque Restaurants of the West." This recipe is from the Carson Valley Country Club Basque Restaurant in Garnerville, Nevada.

Provided by Andtototoo

Categories     European

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

8 lbs meaty oxtails
cayenne pepper, as needed
black pepper, as needed
salt, as needed
1 onion, diced
7 garlic cloves
1/2 cup salad oil
3/4 cup flour
2 tomatoes, diced
1 lb carrot, peeled and sliced
1 teaspoon Kitchen Bouquet
1 tablespoon beef base
salt, as needed

Steps:

  • Line a roasting pan with foil. Rinse the oxtails with water and place them in the roaster.
  • Sprinkle lightly with cayenne (I usually use paprika), black pepper and salt.
  • Bake, uncovered, at 450 degrees for one hour, turning them over occasionally so that they become nicely browned.
  • Remove from oven and drain off all the fat. Set aside.
  • Combine the onion, garlic and oil in a blender (or food processor). Process until the onion is finely chopped. Place this mixture in a 2 gallon vessel and cook over medium heat until it becomes translucent.
  • Add the flour and wisk for about 30 seconds.
  • Add 5 1/2 cups water. Whisk until the flour dissolves.
  • Add tomatoes, Kitchen Bouquet and beef base.
  • Bring gravy to a slow boil.
  • Add the oxtails and carrots and simmer for 2 - 2 1/2 hours until the meat comes off the bones easily. Check for salt. Serve hot.
  • Note: The recipe lists tomatoes in the directions but not in the ingredients, so I just added 2 diced tomatoes when I have made this. I also add some celery, but that isn't in the original recipe.

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