Grandma’s Oxtails

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Grandma's oxtails recipe is a cherished family dish that brings warmth and comfort to the table. This traditional recipe has been passed down through generations, capturing the essence of love and tradition. Slow-cooked to perfection, the tender oxtails are infused with rich flavors and aromatic spices, creating a truly unforgettable meal. With its melt-in-your-mouth texture and hearty taste, this recipe is perfect for special occasions or cozy family dinners.

Keywords: Grandma's oxtails, recipe, family, tradition, comfort.

Grandma's oxtails recipe details

Grandma’s oxtails recipe, recipe Rating: 4.6
Number of votes:109

This is my grandma’s recipe handed down to me by my mother. This is not a soup like most oxtail recipes. Serve sauce over mashed potatoes with the oxtails and any style corn on the side.
Ready in: 3 hours 40 mins

Ingredients

Serves: 4

• 1 tablespoon pepper
• 1 tablespoon salt
• 1 cup flour
• 4 pounds ox tails
• 1/4 cup olive oil
• water

Preparation method

Prep: 10 mins | Cook: 3 hours 30 mins

1. For an updated less “fatty” version, trim excess fat from the outside of the larger oxtails. If you want this the way grandma made it, don’t trim any fat.
2. Combine the pepper, salt and 1/2 cup of the flour in a 1 gallon Ziploc bag (or a bowl). Place the oxtails in the bag, seal it and then shake it until the oxtails appear to be sufficiently coated in the mixture (if using a bowl, dip each of the oxtails in your mixture one by one).
3. Pour the olive oil into an electric skillet and turn the skillet on to 300 degrees F.
4. Once the pan has heated up, carefully place the oxtails into the skillet and brown them. Carefully pour in enough water to cover the oxtails completely, and bring to a boil. Cover and reduce heat to 225 degrees and let it simmer for about 2 hours or until the meat is tender.
5. Bring to a boil (turn skillet up to 300 degrees) and add 2 cups COLD water and the remaining 1/2 cup of flour
6. Simmer until the sauce thickens into a nice hearty “country style” gravy, about 1 hour.Cook’s note:

If you wish to reduce the fat content, follow these steps once meat is tender. Once the meat is tender, turn off the skillet and let it cool for about 30 minutes. Remove the oxtails, place them on a plate and set aside, pour the remaining sauce into a medium sized bowl and place it in the refrigerator for 30 minutes or until the fat collects on the top of the sauce and hardens Remove the fat from the top of the mixture and discard the fat. Place the oxtails and the remaining sauce back into the skillet, then continue as directed.