Southern Slow Cooker Oxtails Recipe

If you’re looking for a hearty, soul-warming meal that’s easy to make, this Southern Slow Cooker Oxtails recipe is perfect. With tender, fall-off-the-bone oxtails smothered in rich, savory gravy, this dish captures the essence of Southern comfort food. It’s a set-it-and-forget-it recipe that requires minimal effort but delivers maximum flavor. Let’s get started!

Why You’ll Love This Recipe

• Effortless Cooking: A few simple steps, then the slow cooker does the rest.
• Rich, Deep Flavors: Seasonings, Worcestershire sauce, and slow cooking create a delicious taste.
• Tender and Juicy: Oxtails become melt-in-your-mouth tender after 8 hours.
• Versatile Pairings: Serve with mashed potatoes, rice, or grits for a complete meal.
• Great Leftovers: The flavors get even better the next day.

Tools Needed

Here’s what you’ll need to make Southern Slow Cooker Oxtails:

• Slow Cooker: Cooks the oxtails slowly and evenly.
• Large Skillet: For browning the oxtails and making gravy.
• Whisk: Ensures a smooth, lump-free gravy.
• Tongs: Handy for turning the oxtails.
• Cutting Board and Knife: For slicing onions and mincing garlic.
• Measuring Cups and Spoons: For accurate ingredient measurements.

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Ingredients

For the Oxtails:

• 3-4 pounds oxtails, washed (trim fat if desired)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon parsley flakes (optional)
• 2 tablespoons Worcestershire sauce
• ¼ cup all-purpose flour (for coating)

For the Gravy:

• 2 tablespoons vegetable oil (for browning)
• ¼ cup all-purpose flour
• 4 cups water or beef broth
• 1 large onion, sliced
• 3 cloves garlic, minced
• Salt and pepper to taste

Directions

1. Season the Oxtails: In a large bowl, season the oxtails with kosher salt, black pepper, and parsley flakes (if using). Add Worcestershire sauce and toss to coat evenly.
2. Coat with Flour: Sprinkle ¼ cup flour over the oxtails and mix until lightly coated.
3. Brown the Oxtails: Heat vegetable oil in a large skillet over medium heat. Brown the oxtails on all sides (about 2-3 minutes per side) until they’re your preferred color. Remove and set aside.
4. Make the Gravy: In the same skillet, add ¼ cup flour to the oil and whisk until smooth. Cook until it’s chunky and resembles peanut butter.
5. Add Liquid: Slowly whisk in 4 cups of water or beef broth. Bring to a boil, whisking constantly until the gravy thickens.
6. Add Vegetables: Stir in sliced onions and minced garlic. Season with salt and pepper to taste.
7. Transfer to Slow Cooker: Place the browned oxtails in the slow cooker. Pour the gravy over them, ensuring they’re well coated.
8. Cook: Set the slow cooker to high and cook for 8 hours. Don’t rush it—slow cooking is essential for tenderness.
9. Serve: Let the oxtails cool for 10 minutes before serving. Enjoy with mashed potatoes, rice, or grits, drizzling the gravy over your side.

Expert Tips

• Trim Fat (Optional): Remove excess fat if you prefer less grease.
• Brown Well: Browning enhances flavor—don’t skip it!
• Use Beef Broth: It adds extra richness compared to water.
• Taste the Gravy: Adjust seasoning after adding onions and garlic.
• Rest Before Serving: Let the oxtails sit for 10 minutes to settle the flavors.

Servings and Timing

• Servings: 4-6
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes

Common Mistakes to Avoid

• Skipping Browning: This step adds flavor and color.
• Rushing the Cook Time: 8 hours ensures tender oxtails.
• Too Much Flour: Use just enough to coat lightly to avoid a gummy gravy.
• Overcrowding the Skillet: Brown in batches for even results.
• Lumpy Gravy: Whisk constantly for smoothness.

Variations

• Spicy: Add cayenne pepper or hot sauce to the gravy.
• Herbs: Use fresh thyme or rosemary for extra aroma.
• Veggies: Toss in carrots or celery for more texture.
• Alternative Meat: Try beef short ribs instead of oxtails.
• Gluten-Free: Swap flour with cornstarch.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm on the stovetop over low heat or in the microwave, adding a splash of water or broth if needed.
• Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

1. Can I use frozen oxtails?
   Yes, but thaw them fully before cooking.
2. How do I know the oxtails are done?
   The meat should be tender and pull away from the bone easily.
3. Can I cook on low instead of high?
   Yes, cook on low for 10-12 hours.
4. What if my gravy is too thin?
   Simmer uncovered in the slow cooker for 30 minutes to thicken.
5. Can I make this without a slow cooker?
   Yes, use a Dutch oven and simmer on low for 3-4 hours.

Conclusion

This Southern Slow Cooker Oxtails recipe is a true comfort food classic. With tender meat and flavorful gravy, it’s an easy yet impressive dish for any occasion. Grab your slow cooker and enjoy a taste of the South! Let us know how it turns out for you!