Ingredients:
For the Oxtails:
- 2-3 pounds of oxtails
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 bay leaves
- 4 cups beef broth
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce (optional)
- 1/2 cup red wine (optional)
- Fresh parsley for garnish (optional)
For the Gravy:
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- Salt and black pepper, to taste
Instructions:
1. Prep the Oxtails:
- Season the oxtails generously with salt and black pepper.
2. Brown the Oxtails:
- Heat the vegetable oil in a large, heavy-bottomed pot (such as a Dutch oven) over medium-high heat.
- Add the oxtails and sear them on all sides until they are browned and have a nice crust.
- Remove the oxtails from the pot and set them aside.
3. Sauté Vegetables:
- In the same pot, add the chopped onion, minced garlic, chopped carrot, and chopped celery.
- Sauté for about 5 minutes until the vegetables soften and become fragrant.
4. Return Oxtails and Add Broth:
- Return the seared oxtails to the pot.
- Pour in the beef broth to cover the oxtails.
- Add the bay leaves, thyme, Worcestershire sauce (if using), and red wine (if using).
- Stir to combine.
5. Simmer:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and simmer for about 2.5 to 3 hours, or until the oxtails are tender and meat easily falls off the bone. Stir occasionally.
6. Make the Gravy:
- In a separate pan, melt the butter over medium heat.
- Add the flour and whisk continuously to create a roux.
- Cook the roux for a few minutes until it turns a light golden color.
7. Thicken the Gravy:
- Gradually whisk in a ladleful of the simmering broth from the oxtails pot into the roux.
- Continue whisking until the mixture thickens and becomes smooth.
- Repeat this process, gradually adding more broth until the desired consistency is achieved.
8. Combine Gravy and Oxtails:
- Once the oxtails are tender, remove them from the pot.
- Strain the broth to remove any solids and return it to the pot.
- Combine the gravy with the broth in the pot.
9. Finish Cooking:
- Return the oxtails to the pot with the gravy.
- Simmer for an additional 10-15 minutes to meld the flavors.
10. Serve:
- Remove the bay leaves and thyme sprigs.
- Season the gravy with additional salt and black pepper to taste.
- Serve the oxtails with the rich gravy, garnished with fresh parsley if desired.
11. Enjoy!
- Oxtails with gravy are traditionally served over rice, mashed potatoes, or noodles, making it a hearty and comforting meal.
This oxtails with gravy recipe results in tender, flavorful meat in a luscious gravy. It's a delightful dish for special occasions or whenever you want to enjoy a comforting and hearty meal.