This oxtail recipe was my mom's, and it's a soul food blast from the past. I adjust spices to my taste (I love lots of spices). You can double the gravy if you like. My family loves this dish served with rice.
Ingredients
2 pounds beef oxtail
1 onion, chopped
1 clove garlic, minced
1 tablespoon Greek seasoning
1 tablespoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 teaspoon seasoning salt
4 cups water, or as needed
2 tablespoons bacon drippings or shortening
2 tablespoons all-purpose flour
2 dashes browning sauce
1 pinch garlic powder, or to taste
Step by step
Place oxtails, onion, garlic, Greek seasoning, 1 tablespoon salt, 1 teaspoon pepper, and seasoning salt in a large stockpot. Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours. Remove from heat and reserve 2 cups broth
Warm bacon drippings or shortening in a skillet over medium heat. Add flour; cook and stir for 3 minutes.
Stir in 2 cups reserved broth and browning sauce. Season with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens.
Place oxtails in the skillet; stir to coat with gravy. Cook, stirring occasionally, over medium-low heat until warmed through, about 5 minutes.
