People also ask


  • How do you cook oxtails?

  • Remove oxtails from pot. Drain any excess oil, leaving about 2 Tablespoons in the pot with the browned bits. Sprinkle 2 Tablespoons of flour in the oil. Add a small amount of beef broth. Stir and scrape the bottom of the pot to loosen the bits. Continue to stir and let the flour cook for one minute. Place the oxtails back in the pot.

  • What is oxtail?

  • Oxtails are the tail of the cow. They may not be a cut of beef you’d normally think to use, but if you skip oxtails, you’re really missing out鈥攖hey make wonderful soups and stews. Here are eight delicious oxtail recipes for soups, stews, and main courses. Choose from soul food oxtail, Spanish oxtail, and eastern European oxtail recipes.

  • What’s the secret to making great oxtail gravy?

  • My secret formula is to add lots of fresh seasoning along with some tomato ketchup, broad beans (or butter beans), carrots or spinners (skinny Jamaican-style dumplings), after the oxtail has cooked. Even though the beans, carrots and spinners are optional, they help to thicken your gravy. They also give your oxtail great flavour.

  • What seasoning do you use for your oxtails?

  • I use a combination of seasonings for these oxtails such as red pepper flakes, seasoning salt, ground black peppers, and Herb Provence (which is becoming one of my FAVORITE seasonings). If you鈥檙e unfamiliar with Herb De Provence its a combination of herbs such as rosemary, thyme, fennel, basil, and more. I simply love the stuff.