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Southern Style Oxtails

Slow-braised and silky, these Southern-style oxtails fall right off the bone into a pool of rich, peppery gravy. It’s the kind of recipe that makes its own sauce — low and slow, until your kitchen smells like Sunday dinner.
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Ingredients Method

Ingredients
  

  • 4 lb beef oxtails
  • 4 cups broth
  • 3 Tbsp flour
  • 3 Tbsp black pepper
  • 2 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 yellow onion chopped
  • 4 bay leaves
  • 1 tsp browning
  • 4 garlic cloves minced
  • 2 celery stalks diced
  • 1 jalapeño minced

Method
 

  1. Season oxtails with flour, pepper, garlic powder, and paprika.
  2. Sear in a hot Dutch oven until browned on all sides. Remove and set aside.
  3. Add onion, celery, jalapeño, and garlic; sauté until softened.
  4. Stir in browning and broth, then return oxtails to pot. Add bay leaves.
  5. Cover and simmer 2.5–3 hours, or until meat is fork tender.
  6. Taste and adjust seasoning before serving.