Oxtail can be found throughout Southern and Jamaican cuisine as the consumption of the meat dates back to a time in which no part of the animal was left for waste. The cut comes from the tail of the cow after it is skinned. From there, it is cut into round sections.
How Does it Taste?
Oxtail has a rich beef flavor. They are served tender and taste similar to short ribs or a tender and juicy pot roast, but much better.
What Spices to Use for Flavor
There are so many ways to season these. Feel free to use any of your favorite beef rubs. I have two favorite methods.
One is with Creole seasoning, smoked paprika, salt, and pepper.
How to Make Southern Soul Food Oxtail
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Season the oxtail with the spices.
- Place a Dutch oven or large pot on medium-high heat and add olive oil.
- Add the oxtail and sear.
- Add onions and peppers and saute.
- Pour broth into the pot and deglaze the bottom of the pot by scooping up any brown bits at the bottom of the pot. Leave the brown bits in the broth for flavor.
- Adjust the heat on the stove to low and place the lid on the pot.
- Simmer until tender.
Cook Time/How Long to Cook
You will want to cook these long and slow. I prefer to cook these for 3 to 3 1/2 hours. Cook time may vary based on the size of the oxtail.
How to Smother Them in Gravy
Save the broth from the pot once these have finished cooking! It’s great for gravy and for beef broth to use a stock in other recipes.
Once you have your broth (I like to gather some of the cooked onions and peppers as well), you can use the same instructions
Prep Time15minutes minutes
Cook Time3hours hours 30minutes minutes
Total Time3hours hours 45minutes minutes
Servings 4 servings
Calories564kcal
Ingredients
- 1 teaspoon olive oil
- 2-3 pounds raw oxtails
- 2-3 cups broth Any broth: beef chicken vegetable, etc. See notes.
- 2-3 garlic cloves Minced
- 1/2 cup chopped onions I used white onions.
- 1/2 cup chopped green peppers
Option 1 Southern Seasoning
- 1 tablespoon Creole Seasoning
- 1 teaspoon smoked paprika Regular paprika will work.
- salt and pepper to taste
- 1 teaspoon liquid smoke Optional for flavor.
Option 2 Jamaican Seasoning
- 1/2 tablespoon brown sugar or sweetener
- 1 teaspoon ground allspice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground thyme
- 1/4 teaspoon ground cinnamon
- salt and pepper to taste
Instructions
Notes
I like to use enough broth to cover the oxtails. The amount you need for this will vary based on the size of your pot and the height of your oxtail. I cover the oxtail fully with broth because that will help them cook faster/more tender.
You can add any vegetables you like to this recipe.
