Oxtails with Gravy Recipe

Oxtails: The star of the dish, providing rich, beefy flavor and tender meat when slow-cooked.

Onion: Adds sweetness and depth to the gravy.

Garlic: Enhances the savory profile with its aromatic qualities.

Vegetable oil: Used for browning the oxtails and sautéing the onions and garlic.

Beef broth: Forms the base of the gravy, adding richness and depth.

Thyme: Provides a subtle herbal note that complements the beef.

Flour: Helps to thicken the gravy.

Salt: Essential for seasoning the dish.

Pepper: Adds a touch of heat and enhances the overall flavor.

When browning the oxtails, make sure not to overcrowd the dutch oven. Browning in batches ensures that each piece gets a nice, even sear, which contributes to the depth of flavor in the final gravy.

• oxtails - Substitute with beef short ribs: Beef short ribs have a similar texture and richness, making them a good alternative for slow-cooked dishes.

• onion - Substitute with shallots: Shallots provide a slightly sweeter and more delicate flavor, which can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity and texture.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and adds a subtle flavor that works well in most recipes.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will have a lighter flavor.

• thyme - Substitute with oregano: Oregano has a similar earthy flavor and can be used as a substitute in most savory dishes.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, though it may result in a slightly different texture.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, enhancing the overall taste of the dish.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• Allow the oxtails and gravy to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
• Transfer the cooled oxtails and gravy into airtight containers. For best results, use containers that are specifically designed for freezing to avoid freezer burn.
• If you prefer, you can separate the oxtails from the gravy before storing. This allows you to reheat them separately and maintain the best texture for both.
• Label each container with the date and contents. This helps you keep track of how long the oxtails and gravy have been stored and ensures you use them within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the oxtails within 3-4 days. Ensure the temperature is consistently below 40°F (4°C) to keep the food safe.
• For longer storage, place the containers in the freezer. Oxtails with gravy can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the oxtails and gravy in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the oxtails and gravy in a saucepan over medium heat, stirring occasionally. If the gravy has thickened too much, add a splash of beef broth or water to reach the desired consistency.
• Alternatively, you can reheat in the microwave. Place the oxtails and gravy in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power, stirring occasionally, until heated through.
• Always ensure the oxtails and gravy are heated to an internal temperature of 165°F (74°C) before serving to ensure food safety.

• Preheat your oven to 325°F. Place the oxtails with gravy in an oven-safe dish, cover with aluminum foil, and heat for about 30-40 minutes until warmed through. Stir occasionally to ensure even heating.

• For a quicker method, use a microwave. Transfer the oxtails and gravy to a microwave-safe container. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 2-minute intervals, stirring in between, until hot.

• If you prefer stovetop reheating, place the oxtails and gravy in a saucepan. Heat over medium-low, stirring occasionally, until thoroughly warmed. Add a splash of beef broth if the gravy thickens too much.

• For a slow cooker method, transfer the oxtails and gravy to the slow cooker. Set it on low and heat for 2-3 hours, stirring occasionally, until hot and ready to serve.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning and slow-cooking the oxtails.

• Chopping board: A sturdy surface for safely chopping the onion and mincing the garlic.

• Chef's knife: A sharp knife for efficiently chopping the onion and mincing the garlic.

• Measuring spoons: Essential for accurately measuring the thyme, salt, and pepper.

• Measuring cups: Necessary for measuring the beef broth.

• Wooden spoon: Ideal for stirring the onions, garlic, and flour mixture without scratching the pot.

• Tongs: Useful for turning and removing the oxtails from the pot.

• Ladle: Handy for serving the oxtails and gravy.

• Small bowl: Convenient for setting aside the browned oxtails temporarily.

• Whisk: Helps in stirring the flour and beef broth to avoid lumps.

• Timer: Important for keeping track of the 3-hour simmering time.

Prepare ingredients in advance: Chop the onion and mince the garlic the night before to save time.

Use a pressure cooker: Reduce cooking time by using a pressure cooker instead of simmering for 3 hours.

Pre-measure spices: Measure out the thyme, salt, and pepper ahead of time to streamline the cooking process.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Quick broth: Use store-bought beef broth to save time on making your own.