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Southern Smothered Oxtails

The sauce made from Worcestershire sauce and fresh cracked black pepper add a bit of a spicy bite to the meat.

Southern, soul food style smothered oxtails. Smothered in a homemade onion and garlic gravy, and slow cooked in the Crock Pot until they are falling off the bone tender!

There’s something about southern oxtails and gravy that just comforts my soul. No seriously! If I’m not feeling well, or If I had a bad day just the simple thought of oxtails and rice makes me feel better. My mom used to make oxtails all the time. Especially for Sunday’s supper. She’d serve the oxtails with her infamous southern style potato salad, mixed greens, and corn muffins. We’d tear up dinner like there was no tomorrow! The only thing that would be left on our plate would be the bones, and not string of meat! It was the best! It was, and still is one of my soul food dishes.

Oxtail is an ingredient many people are now just discovering. It's a great versatile meat to cook with!

Over the years I’ve made smothered oxtails plenty of ways, but I finally found a recipe that I’m going to stick with. No more revising, no more adding ingredients, nor steps. I have finally have a to go to recipe for oxtails. This is definitely my favorite southern smothered oxtail recipe.

The oxtails and the sauce are perfect over rice or potatoes.

This recipe is super simple. Unlike a lot of other soul food style oxtails, I don’t use a ton of ingredients. Also, I use very basic ingredients such as garlic, kosher salt, and onions to season up the oxtails & gravy. To make everything super easy, I use my slow cooker. This prevents me from standing in the kitchen all day. Everything about this recipe is golden!

Learn how to cook oxtails soul food style!

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Southern Smothered Oxtails

These Southern Smothered Oxtails are easy to make and a great dish for a cold night. The meat browned on the bone allows for the stew to become more complex and earthy in flavor. The rich gravy made with onions, pepper and Worcestershire allow for a well seasoned heat. Try it tonight!
Course Dinner, Slow Cooker
Cuisine Southern/ Soul Food
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 4
Author I Heart Recipes

Ingredients

  • 2 1/2 pounds beef oxtails
  • 1 1/4 cups all purpose flour
  • 2 tbsp worcestershire sauce
  • 2 tsp kosher salt
  • 1 tsp freshly cracked or ground black pepper
  • 3/4 cup vegetable oil
  • 3 cups beef broth OR water
  • 1 large yellow onion sliced
  • 3 cloves of fresh garlic minced
  • * more salt & pepper for taste

Instructions

  • Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.
  • Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
  • Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
  • Next pour the vegetable oil into a large pan, and place the pan over medium heat.
  • Once the oil is nice and hot, add the oxtails in, and brown them.
  • Once the oxtails are nice and brown remove them from the pan, and put them in the slow cooker.
  • Return back to the pan with the hot oil.
  • If they are burnt pieces in the pan, pour out the oil, strain, clean the pan, then pour the strained oil back into the pan.
  • Start adding the remaining flour into the pan, but only a little bit at a time.
  • Whisk continuously.
  • Once the flour is brown, and resembles " chunky peanut butter", slowly pour in the beef broth or water.
  • Whisk while you pour!
  • Make sure everything is lump free, then turn the heat from medium to high.
  • Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions, and garlic.
  • Stir the gravy, and do a taste test.
  • Add as much salt & pepper that you think you may need.
  • Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.
  • Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high.
  • Let cook for 8 hours.
  • Once done serve with mashed potatoes, rice, or whatever you'd like.
  • Enjoy!

 

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Comments

  1. This recipe looks so good and easy to make. I’m not sure my family would go for the oxtails….I would. Pinned. Will make this later on and see how the family takes to them. Thanks for a good crockpot dish.

    Reply


  2. Wow, that looks so good Rosie. Looks like a recipe i will try this weekend. We love oxtails and this appears to be really easy. Thanks Rosie!

    Reply

  3. My father has been asking for oxtails and I want to give this recipe a try. Most slow cookers say to cook for 8 hours on low, is it o.k. too cook the oxtails on high for 8 hours (as you can see, I am new to cooking :).

    Reply


  4. I made these for Sunday dinner. Definitely a favorite and oh so delicious and tender! Thank you for sharing!

    Reply


  6. OMG I made these yesterday..my hubby called me from work to say he LOVED the gravy..it was my first time making them..my gravy on the stove was thick do I had to use more than 3 cups of water..did I do something wrong? I added more and it was perfect!! So easy and delicious! So glad I found it..thanks!

    Reply

    • More tender in the crockpot or slow cooked in the oven (250) overnight. You wake up wanting to eat them for breakfast!!

      Reply


      • Yes a friend of mine slow cooks them in the oven, but I only trust myself with the crockpot. I am trying these I was looking for a simple recipe like my mom used to make. I have done the Jamaican style and Cuban styled both good but I wanted a simple southern style recipe, this will do it I’m sure. I will cook and provide update. I want to eat them with rice and Okra, tomatoes and corn.

        Reply

  13. I’m trying for the first time no slow cooker I used dutch pot instead and put in oven hopefully it comes out

    Reply

  14. Amazing!!!! I just finished this recipe waited the allotted time followed the recipe step by step . 8 hours felt like 8 years the aroma had me up all night! Would not change a thing but I have to double the portion folk came from miles around…lol…BEST EVER thank u

    Reply

  15. I have a Dutch oven and only about two pounds of ox tail. How long and at what temperature do you suggest I cook this?

    Reply


  17. Miss Rosie, its a bout to go DOWN!.. i just divorced my second husband of 10 years and I wasn’t able to use my skills in the kitchen because “soul food” was a bit much and too flavorful for him.. he was the canned food type of guy.. I love getting in the kitchen and using some rich flavors.. I had these at a restaurant in Killeen texas last year and i fell in love with them.. now my fiancé loves soul food and grew up on it.. I am about to make oxtails for the first time.. I love that your ingredients are few and simple.. it is the PROCESS i find that makes food so good and rich.. Thank you for sharing and love your jokes.. No DOUBLE DIPPING! hahahaha.. Much love from Oklahoma

    Reply


  18. Thank you, thank you, and thank you, Rosie. This recipe looks so good…I’m trying it this weekend, even if my wife don’t eat oxtails. I love them.
    So thanks a bunch!

    Reply

  19. Mine are in the crockpot right now. I’ve never cooked oxtails before…nervous but excited at the same time! If they turn out tasting as good as yours look then my boyfriend is gonna act a fool! I’ll keep you posted. Off to your crab pot macaroni recipe now!

    Reply

  22. OMG Rosie! I made this for dinner tonight along with your baked candied yams. Both were beyond delicious – definitely the best food I have made in a while! Thank you for both recipes! Can’t wait to try more of your dishes!

    Reply


  24. OMG. MY OXTAILS WETE SOOOO GOOD. MY BOYFRIEND MOM WANTED THE RECEIPE. ( DIDNt GIVE)HE SAID IT WAD BETTER THAN HERS. IM NOT A COOK. BUT ROSIE YOU ARE TURNING ME ITO ONE. I MADE YOUR MAC AND CHEES AND CALOO. MAJOR HIT. SHOULD HAVE DOUBLED THE RECEIPE. THEY CAN EAT SUCKING THE BONES AND EVERYTHING LOL. I BARLEY GOT ANY MYSELF.

    How about lamb chops

    Reply


  25. I have made oxtails using your reciepe twice and the oxtails themselves came out perfect, the flavor is there and on both occasions the oxtails were tender but for some reason about half way through the cooking process I realize my gravy is no longer thick and it just looks really oily. The second time around I did change the gravy and use less oil but I still had the same result, what am I doing wrong?????

    Reply


  26. My boyfriend raises our beef. He has talked about oxtail for the 7 years we’ve. Been together. Can’t. Wait to surprise him with this for supper. I have it in our pressure cooked. Already smells great!!

    Reply


  27. This will be my 1st time cooking oxtails and I figure I can’t go wrong in a slow Cooker lol.
    I’m making it for Easter dinner.

    Reply


  28. Oxtails have been in since 1045! Only 2 more hours! I’ve been wanting to make this recipe for a while now!

    Reply


  29. Hello Rosie,

    I am so happy that I found this site. I have an aunt that makes the best oxtails I have ever had she does this and I come running, I swear I can smell them all the way in Boston and she lives in Florida. She hasn’t sent me the recipe well today I found you and your recipe is the only one I have found that even comes close to her recipe. My entire family was pretty shocked that I came so close to her recipe I only missed on significant flavor other than that it is almost exactly the same. I am so so happy. I LOVE THIS RECIPE. Thank you so much for doing this blog. I will become an avid follower.

    Reply

  30. I have been dying to try Ox Tails! Thank you Rosie for such an easy recipe and so mouth watering. I will be trying them within the next week and if I remember, I will post to you how they turned out. Again thanks 🙂

    Reply

      • Hi Rosie! I made these this weekend and they are to die for. I didn’t tell anyone what they were until all the compliments started then I let them know. Guess what………..requests to have this dinner more often. Again thanks for such a great easy recipe!

        Reply

  31. Hi Rosie!
    I’ve made your recipe twice now. The first time they were absolutely amazing.However the second time, the gravy was still comparable to peanut butter. It ended up tasting like flour.
    Now on my third attempt, I feel defeated, because the gravy is still too think, literally resembling play-doh.
    What should I do to fix it? I’ve already browned 5 lbs of oxtails.
    Thanks

    Reply

    • It sounds like you did something different hun. I’m trying t understand why it would come out right the first time, but not the second and third .

      Reply

  32. My first time making oxtails, i am using your recipe, they are in the crockpot right now, my fingers are crossed, yours look SPECTACULAR!!! Wish me luck!

    Reply


  34. Hi Rosie, I’m cooking this now according to your instruction. I added Jamaican allspice with a bit a thyme also and a bit of curry powder. From the taste of the gravy, it’s going to be delicious i know! I will report back with my results. Thanks!

    Reply

  37. Hi Rosie, I want to make this dish using 1 lb of oxtail. Should I use the same measurements as listed? I’ve been following you for about 2 months now and every dish I’ve prepared to scrumptious! Thank you so much. 🙂

    Reply

  38. Hello! Im excited to try your recipe. However i noticed in your video that after the salt and peper it looks like you added a dried herb, basil perhaps? I didnt see it in the recipe ingredient list, can you tell me what that was and how much of it you put in? Thank you!

    Reply


  39. Thank you so much! Parsley was my second guess!
    I made Thai tonight and I got turned out great. I know you are officially done tweeking this recipe but I wanted to let to you know I added some creole seasoning to the gravy for a little kick and it was tasty!!
    We had quite a bit of gravy left over so I tossed in the the freezer to use on some mashed potatoes in another meal. Thanks again! Thai recipe Is a keeper 🙂

    Reply


  40. Rosie this was the best oxtails I have ever had thank you so much for the recipe I wanted to make something special for my mom because she works really hard and I cooked them and she loved them ❤️

    Reply


  41. Hi Rosie. I LOVE oxtails, but had never learned to cook them. I searched for a recipe and found your recipe. It looked delicious and sounded simple enough. I went for it this morning before church. And baby when I tell you that Sunday dinner was EVERYTHING!! They are tall off the bone, melt in your mouth good. Thank you. I am now subscribed to your blog. I this is a 5 star recipe. It won’t let me give it a 5.

    Reply


  43. Rosie, I madeyour Southern Smoked Oxtails on Wednesday. Both my husband and I loved it. Your seasonings are always spot on. I’ve loved every one of your recipes I’ve tried. Thank you for sharing.

    Reply


  45. I made it yesterday for my husband’s and father in laws birthday. They LOVED It!!!! Super easy. Thanks for sharing. Definitely will make again soon!

    Reply

  47. Miss Rosie! Ma’am you have scored big time!! I love ox tails and this recipe struck my heart cords of my grandmothers Texas home cooking. Melt in the mouth meat and the gravy was fantastic. I served them over Konriko Wild Pecan Brown Rice…WOW! Keep the recipes coming!

    Reply


  48. Those oxtails are excellent . I found that on high the oxtails were done in about 5-ish hours. Maybe it changes depending on your slow cooker. But a great recipe packed w flavor. Thanks

    Reply


  49. Hello I tried many of your recipes but the but this is my first time given I’ve never eaten oxtailss before however I’m a sucker for anything smotheredwill report back once they’re done no doubt in my mind or belly they’ll be delicious thanks for all your great recipes I’m sooo glad I found your site it’s my go for all recipes now✨

    Reply


  50. Hi Rosie,

    I made your southern smothered oxtails yesterday for Sunday dinner. It was the best oxtails I have ever eaten. Dear Lord it was so good! Thank you for sharing this recipe! I really mean it. We do a lot of cooking and we eat well! We know an outstanding dish when we taste it. I modified it only in the fact that I did not use a slow cooker. I prepared the whole dish in an enameled cast iron pot. After browning the oxtails, I deglazed the pot with meade and some beef stock. Then made the gravy, added the oxtails back to the pot with the thickly slice onion and crushed garlic, covered the meat with stock and into the oven for 3.5 hours. It was heaven in my mouth, I cannot stop thinking about it and can’t wait to polish off the leftovers this evening! Thank you Rosie and God Bless you and yours!
    Lovin’ Rosie’s Southern Smothered oxtails in Edmonton, AB Canada!!
    Thanks Again!

    Reply


  51. Bought 5 lbs of oxtails So I just doubled all the ingredients. Came out flavorful and tender! Just perfect. I served it with some basmati rice, chicken lard greens and biscuits for sipping up all that yummy gravy AND I have enough leftovers for lunch and dinner tomorrow
    Definitely adding this recipe to my regular rotation. Thanks ♥️

    Reply

  52. I made this. Very good recipe . This is a do over for sure. I Had to make it gluten-feee so I used
    King Aurthers all purpose GF flour. The only thing I would suggest if using gluten free flour is to use half the amount as it thickens more than normal flour. Thank-You for a great recipe. A new favorite for my family .

    Reply


  53. Best oxtails I ever had the gravy is so good! I did add a little vinegar to help with the tinderness I def will be making again.

    Reply


  55. My question was answered lol i can use a roaster oven!!❤it came out so amazing loved the gravy!had it on for 5 hours n it came out so tender!n so yummy great recipe rosie !

    Reply


  56. Just made 5 lbs of oxtails following this recipe. I’m going to pour them over some homemade pasta noodles. Can’t wait. Smells fabulous. Thanks for the recipe, Rosie!

    Reply

  57. I have never had oxtails before, but have been curious. I love to try new foods! These are in the crockpot right now, so the fiancee and I will be trying oxtail for the first time together tonight. I added mushrooms and used both red and yellow onion. I can’t wait to dig in! I’ll update and let you know if we both liked it.

    Reply

  58. Oxtail! I haven’t had that in years, since my granny passed. I will try this recipe. It looks just as yummy as granny’s. Don’t let the name hold you back. Call it Queue de Vache (French for cow tail). Thanks! Wonderful true Southern recipes.

    Reply


  59. I tried this recipe today and it was fantastic. My hubby thanks you because without this recipe I would have never tried them. I trust your site because every recipe I’ve tried comes out just as you say it will. Thank you and when you publish that cookbook I’ll be one of the first in line to snag a copy. Thanks again for your delicious recipes.

    Reply

  60. Hi Rosie, while mixing, my gravy became too thick and wouldnt mix well with the broth. What did I do wrong? I ended up just mixing the broth, onions, and garlic and pouring over the oxtail will it still cook the same? Thank you.

    Reply

  61. Hi Rosie , my nickname is Rosie , sweet. Well first of all this recipe looks deeeelish i love oxtails . I make oxtail soup , my family loves it. Now i dont have a crockpot can i make this recipe on the stove or oven i really want to make this ??

    Reply

  62. Rosie,
    I really want to try this recipe. I work about 9 hours a day. I will be making 5lbs. Can you let me know if i have to home while these are cooking or can I just throw everything in the crockpot and go to work? Thanks!

    Reply

    • “I” personally leave mine at home to cook in the slow cooker. However, some people worry about leaving slow cookers unattended.

      Reply


  63. This will be my first time trying to make Oaxtails. I searched and yours look great. Can I add some heat? If so I am open for suggestions.

    Reply


  64. Hello attempting to try this recipe Sunday and wanted to know how much water to add to crockpot or is none to be added after browning the ox tails and placing them in pot to cook?

    Reply


  65. Hello. First time making oxtails and my family loved them. All went back for seconds. Followed your recipe step by step. The meat was very tender. Thank you for sharing!

    Reply

  66. Hi Rosie,

    In the video you sprinkle a green herb after the salt and pepper.

    What is it? Parsley?

    This looks delicious and will be my first attempt at Oxtails.

    Thanks!

    Reply


  70. Rosie! You got people thinking I have an old soul with this recipe.! Its lie a special event when I make your tails. Ive made it 3 or 4 times and turned out great every time. I marinade for a few hours the tails in the Worcestershire sauce, salt and pepper before browning on all sides. At 8 hours I pour off almost all the greasy sediment and replace with beef broth and let cook for another 4 hours. Also Ive been using bell pepper, onion, garlic at the gravy time and add tomatoes fresh or canned to the last 4 hours. For heat I add cajun seasoning or red pepper flakes. Yall read and make your gravy per recipe and you cant go wrong. The gravy is the truth! Remember cutting too many corners will mess up this recipe.

    Reply

  71. Um……. when does the gravy go in? Also my oxtail’s were burnt. Sincerely, a person who needs a cooking for dummies book ….

    Reply


  72. I just finished making these and the only thing I see wrong with the recipe is the portion size. I think I’m going to eat the whole thing myself! so simple and so delicious.

    Reply

  74. In missing all of my family that has died off from Mississippi, I reached for this recipe was just what I needed to ground me for a SOULFUL weekend as at work I am EATING everyone else’s culture but my own (yes! I said it). Bless you Rosie
    Patrice

    Reply


  75. We use a dutch oven, true Southern style. It only takes about 5 hours on 300 degrees. Still, a classic Soul Food recipe

    Reply


  76. I love your oxtail recipe. I have cooked them before and they were finger licking good. I just put some in the crockpot for Sunday dinner. Yummy!

    Reply

  77. I’m actively making this now My boyfriend wanted soul food for Valentine’s Day. We live in Nee Mexico but he’s originally from Oklahoma. He’s so excited to have this for dinner tonight. Thank you!!!!

    Reply

  78. Just followed your recipe and wow…this was my first time making oxtails. My wife’s loves them but I’ve never been a fan, but I tried them anyways. They came out perfect. I added 4 tablespoons of Walkerswood hot jerk seasoning and the taste was spectacular. Thanks!

    Reply

  79. Okay Rosie, the oxtails are in the slow cooker.
    Can’t wait to see how they turn out.
    I’ll contact you when there done. It looked so delicious I had to try it.
    I’ll reply back and let you know how they were!

    Reply

  80. Rosie girl let me tell you. You must have been in my head. I literally woke up this morning dreaming and telling myself over and over and over that I needed to make oxtails with gravy in the slow cooker. Mind you I’ve never in my entire life ever had oxtails. Nobody in my family has ever made them so I’ve no idea where that thought came from. Be that as it may, I got up, went looking for some oxtails, then sat online to find a recipe. Low and behold you pop up with the exact recipe for what I was craving. Thank you girl for answering that craving call. I can’t wait to sink my teeth into these oxtails after church for Sunday dinner.

    Reply


  81. I love this recipe!!!! This will make my fourth time making it for my family and each and every time we enjoy it!!!!!

    Reply

  82. In the process of making now and it looks amazing. This is my first time making oxtails and of course I messed up and sauteed the onions and garlic with some oregano before making gravy but it turned out ok and it smells wonderful. Thanks so much for this recipe!!

    Reply

  83. Hi Rosie, do you know if this recipe can be made with almond or coconut flour to make it more keto friendly?

    Reply

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