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This oxtail recipe is a soul food blast from the past, with a special touch from my mother. You can—and should—adjust the spices to your taste. Our family loves bold flavors and plenty of seasoning. You can also double the gravy if you like. We love this dish served with rice and cornbread—maybe you will too.
This week is Passover, a Jewish tradition when many reflect on tradition and heritage. I remember mentioning once that I had started cooking oxtails as a preteen, and friends from different backgrounds chimed in to say their grandparents made them too. The truth is, oxtails are a beloved comfort food across many races and cultures.
Oxtail dishes are popular in regions around the world, including South America, West Africa, China, Spain, Korea, and Indonesia—highlighting their versatility and universal appeal. In Jewish cuisine, especially in Russian and Eastern European traditions, oxtails have also played a role in hearty, celebratory meals. Though not traditionally considered kosher due to the sciatic nerve, they can be made kosher with special preparation by a qualified shochet.
In short, oxtails are a favorite among many communities—Jewish, African American, and others—because of their deep flavor, tender texture, and historical significance in home cooking around the world. To add a bit of more soul... serve with cornbread. You'll loveit
Oxtails with GravyPrep Time: 10 minsCook Time: 2 hrs 45 minsTotal Time: 2 hrs 55 minsServings: 6
Ingredients(Original recipe yields 6 servings)2 pounds beef oxtail1 onion, chopped1 clove garlic, minced1 tablespoon Greek seasoning1 tablespoon salt, or more to taste1 teaspoon ground black pepper, or more to taste1 teaspoon seasoning salt4 cups water, or as needed2 tablespoons bacon drippings or shortening2 tablespoons all-purpose flour2 dashes browning sauce1 pinch garlic powder, or to taste
Nutrition Facts (per serving):391 Calories20g Fat5g Carbs47g Protein
Directions1. In a large stockpot, combine oxtails, onion, garlic, Greek seasoning, 1 tablespoon salt, 1 teaspoon pepper, and seasoning salt. Add enough water to cover the oxtails and place over high heat. Bring to a boil.2. Cover and reduce heat to medium. Cook until oxtails are tender, 2½ to 3 hours. Remove from heat and reserve 2 cups of the broth.3. In a skillet, warm bacon drippings or shortening over medium heat. Stir in flour and cook for 3 minutes, stirring constantly.4. Gradually stir in the reserved broth and browning sauce. Season with salt, pepper, and garlic powder. Cook until the gravy thickens, stirring constantly.5. Add oxtails to the skillet and stir to coat with gravy. Cook over medium-low heat until warmed through, about 5 minutes.Note: The nutrition info reflects the salt added to the cooking liquid—most of which is discarded.