Oxtails N’ Gravy

Oxtails was a staple growing up in my household and cooking for my sons.  I use to make an oxtail dinner and it would be accompanied with cabbage or greens, great northern beans, cornbread and a banana pudding or peach cobbler.  I love me some oxtails and would like to share my oxtail recipe with you.  Oxtails are rich, meaty goodness – meat from the tail of an ox or steer.  It’s rich in gelatin. Particularly good when cooked in soups and stews. I Hope You Enjoy This Recipe!!!

Ox Tails N Gravy
5 lbs. of Oxtails
1 Tbsp Laywr’s Seasoning Salt
1 Tbsp. Black Pepper
1 pkg. Lipton Onion Soup Mix
4 Bay Leaves
1/2 teaspoon Garlic Powder
1/2 teaspoon Black Pepper
1 Tbsp. Pepperoncini
2 or 3 Hot Chili Peppers
Pinch of Red Pepper Flakes


 ​​Fill a large pot with water half full and then add oxtails. Season oxtails with all ingredients icluding Lawyr’s seasoning salt, black pepper, bay leaves, Lipton onion soup mix, pepperoncini, hot peppers, red pepper flakes. Cover the pot and cook the oxtails on medium heat for approximately 21/2 hours, stirring occasionally. Cook until slightly softened. When oxtails are slightly softened – it’s time to prepare gravy mixture to add to oxtails.

Gravy for Oxtails
1 Tbsp Flour
1/2 tsp Lawyr’s Seasoning Salt
1/2 tsp Black Pepper

In a coffee cup put in 1 heaping tbsp. of flour, 1/2 tsp seasoning salt and 1/2 tsp black pepper. Add hot water to flour mixture a little at a time while constantly stirring to get rid of lumps. When mixture is smooth and all lumps gone continue to add water to top while stirring. All lumps gone and mixture smooth, pour into the pot of oxtails and stir to mix up. Cover and simmer another 20 minutes the gravy will thicken immediately.

Serve while warm.

Sunday Meal Suggestion:  Oxtails, cabbage, great northern beans, rice and cornbread!!!

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