Ox Tails

also called oxtails · ox tail · braised oxtails · smothered oxtails · oxtail and gravy

Also written for Instant Pot (2 to wash), Slow Cooker (3 to wash).

The table

Braise until the meat slips off the bone without help. The gravy's stickiness comes out of the bone.
4 lb(1.8 kg; cut in sections)beef oxtailsseason, both sidesbrown 12 min, in batchesbraise covered 325°F 3 hrskim, then slake the starch in
1 Tbskosher salt
2 tspblack pepper
2 Tbsvegetable oil
2 large(sliced)yellow onions
6 cloves(smashed)garlic
2(cut in chunks)carrots
4 cups(950 mL)beef stock
1 cup(240 mL)dry red wine
2bay leaves
1 tspdried thyme
1 Tbs(8 g; slaked in 2 Tbs cold water)cornstarch
Spoon it over rice or cheese grits. Most of what is in the pot is gravy and the plate needs something under it
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

Before anything else

2season, both sides

3brown 12 min, in batches

goes in with what step 2 made

4braise covered 325°F 3 hr

goes in with what step 3 made

5skim, then slake the starch in

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 hr 17 min1 of 4 steps gives no time
Needs you
about 12 min
If you get it wrong
Forgiving — oxtail is only ever undercooked, never over: stop early and you are handing someone a cut of tail to fight
What you'll wash
Two things — the Dutch oven, a cup to slake the cornstarch in
Does it keep
4 days — the tails set the sauce to a jelly by themselves, and the meat is better on the second day

  1. season, both sides

    not timedfrom the start

  2. brown 12 min, in batches

    12 minneeds youfrom the start

  3. braise covered 325°F 3 hr

    3 hrwalk away12 min in

  4. skim, then slake the starch in

    5 minwalk away3 hr 12 min in

You'll need Dutch oven

Goes with

See how it is written
>> title: Ox Tails
>> category: Stews & Braises
>> tags: beef, braise, southern, gravy, slow
>> counters: Meat and Three, One Pot
>> aka: oxtails, ox tail, braised oxtails, smothered oxtails, oxtail and gravy
>> servings: 6
>> time: 3 hr 45 min
>> slack: forgiving — oxtail is only ever undercooked, never over: stop early and you are handing someone a cut of tail to fight
>> pairs-with: cheese-grits, collard-greens, butter-beans, hoppin-john
>> washing-up: the Dutch oven, a cup to slake the cornstarch in
>> capacity: 3 — the Dutch oven, brown
>> keeps: 4 days — the tails set the sauce to a jelly by themselves, and the meat is better on the second day

>> step: Braise until the meat slips off the bone without help. The gravy's stickiness comes out of the bone.
Braise these until the meat slips off the bone without help.

>> step: season, both sides
Season @beef oxtails{4%lb}(1.8 kg; cut in sections) with @kosher salt{1%Tbs}, @black pepper{2%tsp}.

>> step: brown 12 min, in batches
Brown @&(~1)seasoned oxtails{} in @vegetable oil{2%Tbs} in a #Dutch oven{} for ~brown{12%min}, in two batches.

>> step: braise covered 325°F 3 hr
Braise @&(~1)browned oxtails{} covered with @yellow onions{2%large}(sliced), @garlic{6%cloves}(smashed), @carrots{2}(cut in chunks), @beef stock{4%cup}(950 mL), @dry red wine{1%cup}(240 mL), @bay leaves{2}, @dried thyme{1%tsp} at 325°F (165°C) for ~braise{3%hr}.

>> step: skim, then slake the starch in
Skim @&(~1)braised oxtails{}, then stir in @cornstarch{1%Tbs}(8 g; slaked in 2 Tbs cold water) and ~simmer{5%min}.

Spoon it over rice or cheese grits. Most of what is in the pot is gravy and the plate needs something under it.