Country Oxtails

Total Time:
2 hr 55 min
Prep:
10 min
Cook:
2 hr 45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions

Preheat oven to 300 to 350 degrees F.

Sprinkle the oxtails liberally with House Seasoning on both sides.

Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce, tomato sauce, and the reserved oxtails. Stir to combine all ingredients together.

Cover tightly, place in oven, and bake for 2 to 3 hours.

Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.

Serve oxtails with the vegetables over hot buttered rice.

Mix ingredients together and store in an airtight container for up to 6 months.


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4.7 77
Not like my grandmother used to make but just as good. The flavors are wonderful together. I usually don't add the potatoes no starch on starch with the rice but it is a huge hit at my house. item not reviewed by moderator and published
Had a fantastic meal, served over barley rather than the suggested rice adding a subtle earthy flavor. Cooked in the oven for about 2hrs 15min I would suggest aiming for the full 3 hrs, another bottle of wine should do the trick ;) I paired with Merlot however next time I'll add some heat and try a Malbec or Chianti. Also, as a note on the "House Seasoning" you only need about a 1/4cup. Once on the stove I threw in the veggies using fingerling potatoes added about a cup n' a half of stock and boiled for 20min covered. By the end there was about a 1/2" of sweet gravy goodness left in the bottom of the Dutch Oven. Highly recommend! item not reviewed by moderator and published
So great! Seared the oxtails and garlic in a pan, then threw it all into a crockpot for 4 hours, adding in the final veggies with 2 hours to go. And I used Montreal Steak Seasoning instead of the house seasoning. Super tasty. item not reviewed by moderator and published
WOW just made this for dinner tonight and best believe we are making this again!!! it was so easy!!!! item not reviewed by moderator and published
Wow! This is my first time cooking ox tails, but after making this recipe it won't be my last. I substituted Penzey's beef base and cream sherry because I didn't have stock or wine. Thanks Paula for another winner. You're the best. item not reviewed by moderator and published
Absolutely the best oxtail recipe! Seasoning was perfect. Easy to follow instructions. Family enjoyed it, and it has made the Greatest Kitchen Hits List. I wouldn't change a thing about the recipe. item not reviewed by moderator and published
Don't do the seasoning mixture. Turned out way too salty and I didn't even use a third of it. Ruined the dish. Very disappointed. Just regularly season the tails as you would any meat. item not reviewed by moderator and published
This was the ULTIMATE oxtail recipe. I will definitely be using over and over again. Although the hot sauce was not mentioned in the ingredients, I took it as: "to taste" so I added 3 shakes. It turned out perfectly. Next time I will do 4-5 because I love heat in my food. Thanks Paula I'm a Die Hard Fan!!! item not reviewed by moderator and published
Very easy to do. As one of the previous reviewers said, this will be great for short ribs. I am an old cook but had never experimented with oxtails before. Did not find enough meat on the large joints, and the small ones were only added weight!! I may like less tomato sauce and more beef stock. item not reviewed by moderator and published
Yummy ... whole family enjoyed this dinner. I dumped all the ingredients except the potatoes into a large pot on a back burner on low temperature and it simmered the afternoon away. I substituted a can of crushed tomatoes and a can of V-8 juice because I did not have any tomato sauce lying around. About an hour before everyone arrived at home from work and cross country runs I added about 8 potatoes sliced in half lengthwise so they could soak up the flavors as they cooked. Dinner was tender and ready for everyone and I did virtually no cooking all afternoon. I got a chance to read a book around other housework and listen to the rain fall outside. Thank you for a relaxing day ended with a great one pot meal Paula! ( I decided we did not need pasta since there was delicious potatoes and it kept it to only one pot needing to be washed. item not reviewed by moderator and published
Saw the recipe on fb, went and purchased ingredients and fixed it the next day, it was awesome so easy but yet taste like something I spent hours on, this is a keeper, ty Paula and by the way have purchased yours cakes at Wal-mart, excellent bought 3 for church and had great come back on them but just told them Paula made them. For a update, I fixed this recipe with short ribs, awesome and so good can't get enough, next will be with a roast, ty u Paula. item not reviewed by moderator and published
Oh My God!!! Cooked this for my family yesterday and it was Great!! Thanks Paula for such a good recipe!! item not reviewed by moderator and published
Made this for the second time today. I personally think the hot sauce is unnecessary, there is already plenty of flavors in the recipe. Instead of tomato sauce, I used 3 fresh whole tomatoes, peeled and pureed, added a teaspoon of tomato paste. It came out perfectly. item not reviewed by moderator and published
It's a nice recipe but did anybody see hot sauce in the list of ingredients? I didn't but yet it was mentioned to be added so we have no idea how much. Anybody? TY P.S.- A nice suggestion not mentioned anywhere is to use a pressure cooker instead, saving you about 3 hours. Made it dozens of times using this method and it falls off the bone in a quarter of the time. Bon Apetito! item not reviewed by moderator and published
This was FANTASTIC! I only had 2 lbs of oxtail so I cut up a pound and a half of chuck roast into tail sized pieces. Also skipped the potatoes - potatoes on rice seemed like overkill. This is go-to recipe for oxtail from now on! item not reviewed by moderator and published
I LOVE this recipe & even tried it with beef short ribs & love it MORE! item not reviewed by moderator and published
This was absolutely delicious. I used to eat this all the time while I was growing up. My family really enjoyed this when I cooked it for them. Thanks Paula for this great recipe. item not reviewed by moderator and published
I love this recipe. Ever since traveling to Spain oxtail has become a favorite meal. I tried a different recipe and it disappointed. Paula Deen's recipe brought me back to Toledo Spain and Andalucia where I had the most delicious oxtail. The only alteration I made was to add the carrots, onions and small red potatoes an hour before removing from the oven, rather than cooking on the stove top for 15 minutes. The sauce is so rich and packed with flavor. I used a full bodied tempranillo wine for extra punch. My bf is from Columbia SA and we've traveled through Spain a number of times...never failing to consume as much oxtail as we could along the way. He loves this recipe as well. It's the real deal! item not reviewed by moderator and published
LOVE IT, LOVE IT. Very tasty not greasy and flavorful. My husband was use to the traditional stove top way, but after I used this recipe he loved it!! item not reviewed by moderator and published
I was a bit scared, I never tasted or made ox tails. However, I trusted Paula and it was a great recipe that my family enjoyed. Don't try reducing the baking time and adding the vegs early. The tails needed all that time in the oven to become tender! Thank you Paula! item not reviewed by moderator and published
I've never had or made oxtails before... I'm glade I choose Mrs. Paula Deen's recipe. This was one of the best meals I've had so far. I didn't completely follow the recipe. I put the potatoes, onion, and carrots in the over when the oxtails had one more hour left and i cooked my oxtails on 300 degrees for 4 hours. The following two was the only things I did different from the recipe. However I would leave the basil out or put less then what the recipe calls for. Great job Mrs. Paula! item not reviewed by moderator and published
I made this several times and even people who never had oxtails loved them. I added some heat via habanero. I also used beer for some of the broth. Paula keep up the good work item not reviewed by moderator and published
I made this a couple times. I am from the Islands and this rivals any stew oxtail Ive had there. The first time I made it with the wine and it was heavenly. Then a good year or so had passed before I made it the second time. This time I didnt have the wine and took a chance and made it without it. It still tasted absolutely delicious! I dont know maybe my taste buds 'forgot' how it tasted with the wine but I am inclined to say the wine is optional. What I did do though was double the tomato sauce instead and added an extra can beef broth (I actually use maggi beef buillion powder with water but thats besides the point lol. I know that wasnt the last time I will make this so next time I may have to plan better to have the wine but if I dont have it I wont make a big deal of it. Thanks Paula! Enjoy! item not reviewed by moderator and published
The recipe was awesome and my oxtails were so tender and very tasty, I was reluctant to use the wine in it but it gave it some much flavor in the pan drippings, who would have known, this was the first time I cooked oxtails and this will be my recipe of choice from now on, thanks Paula item not reviewed by moderator and published
This was absolutely delicious. I made it tonight and it was so tastey and tender. I didn't deviate from the recipe one bit and was very happy and pleased with the outcome. I will definitely make this again! I think I will have to add my ox tail to it next time though! item not reviewed by moderator and published
This was WONDERFUL! I inherited some oxtails from a co-worker who moved out of state and gave away things in her freezer. Word of caution for anyone not used to cooking with oxtails -don't tell your family. My husband REFUSED to eat anything that came from a tail. Didn't tell the kids and they ate it all! A few changes. I used the crock pot and Montreal Steak Seasoning instead of the house seasoning. Seared the seasoned meat, added the broth, wine, tomato sauce, seasonings to the pan then all into the crock pot. Cook 1 hr on high, 4 hrs on low, added the carrots, onion & potatoes, then another 3 hrs on low. Also completely forgot the hot sauce and didn't miss it. I added frozen peas at the end to just add some color & more veggies. I did de-bone the oxtails then added the beef back to the pot. That's how I sneaked it passed the kids. Served this over noodles instead of rice. Do over for sure!! item not reviewed by moderator and published
I am in the process of making these for my beloved,and am sure they will be great. I am a little suprised that people are so criticul, they need to lighten up when I saw those items I just went with it.Where is your sense of adventure.Anyway I am sure we will love the dish even though I guessed a little it makes it all the more mine. item not reviewed by moderator and published
OMG...this was more amazing than anticipated! I didn't have a vidalia onion so I just used a large yellow onion. Secondly, I decided to lower oven temp to 300 degrees and cook for 3 hours. At the beginning of the third hour, I removed from the oven and put the onions, potatoes, and carrots into the dutch oven to eliminate the additional cooking time on the stove top as indicated in the recipe. This was an awesome recipe and we would have saved for leftovers but oh well....we couldn't help ourselves and ate it all for dinner. SIMPLE, AWESOME, recipe! item not reviewed by moderator and published
my grandmother used to cook ox tail ...i never liked the idea of eating a tail as a kid but the sure taste good now, oh my the meat is so tender mmmmm ...i'm going to eat this like theres no tomorrow item not reviewed by moderator and published
This was tasty! I used my slowcooker. First I seared the oxtail on each side in a pan and then transferred them and the rest of the beginning ingredients to the slow cooker. I added about 3 tablespoons of hot sauce and added the 6 cloves of garlic to the starting ingredients. I simmered on high for about an hour, then turned it on low and went to bed. When I woke up the oxtail were falling off the bone! I threw in the potatoes with baby carrots and the onions and cooked on high again for about 35 minutes and we had the yummiest oxtail stew to warm up with - love it! item not reviewed by moderator and published
Question: the recipe only lists garlic once in the ingredients, but 2 different parts of the directions say to add garlic. how much for each? also the directions say hot sauce, but it is not listed in the ingredients. How much? the temp says between 300 and 350, so why not just say 325? item not reviewed by moderator and published
This recipe is so super duper AMAZING! Followed it as is and used Barefoot's Sweet Red as the wine. I may have went a little too liberal with the seasoning so it turned out a little salty (but the rice mellowed it out a little but this is most definitely a keeper to do over and over again. item not reviewed by moderator and published
Miss Paula, this was the bomb, darlin'. I finally found some really big, meaty oxtails and said this is it...I gotta make 'em. Now I know from oxtails as I am the product of a NC raised mother and a father who was from South America. Both cuisines make oxtail, and I come from a long line of gooood cooks. My daughter called my son to tell him what I was doing, and he said...Um, ok; I'll be home for dinner (he lives about 20 miles away..daughter was home on spring break). My 88 y/o mother called and said you better save me some; as did a friend of ours. Long and short of it was, I had to tell my kids not to be such pigs or there wouldnt be any left for anyone else. We did have a few moments of wondering about certain things such as can size of broth and temperature, but we got it done using a little common sense. I am going to make them again this week, and might just double the recipe. I think I need to. item not reviewed by moderator and published
I decided to try this with really high-quality beef short ribs instead of oxtails and the result was absoutely delicious!!! No, you don't need the rice with the potatoes...but I bet this sauce is great over egg noodles! item not reviewed by moderator and published
My only complaint about this recipe is that I think the potatoes are overkill with the rice. Also, some of the ingredient specifications are not clear. What size can of broth? It says to add garlic twice, but how much each time? And I guess the hot sauce is to taste. The oxtails were quite tender and very tasty. The potatoes took longer than the 15 minutes called for in the recipe. I would diffently try this recipe again. item not reviewed by moderator and published
This was the first dish my husband made for the new year and it was a home run! We had to leave the potatoes and carrots to simmer for a little longer and next time I would add some kick to the dish with cayenne or paprika. item not reviewed by moderator and published
THE BEST EVER...I'm a Belizean woman and we know how to season meat. I've had oxtails from restaurants and wanted to try to make some myself. I know Paula Deen knows her stuff, so I thought I'd try her's first. Perfect I did add 1-more can of broth and I baked @320 for 2-1/2 hours. If you leave the onions or potatoes out it will be too salty, I forgot them once, haha. Enjoy. item not reviewed by moderator and published
I love oxtails, and this is not a bad recipe. The lower rating is for how poorly the recipe is written. "Can" of beef broth? How many ounces is that "can"? There is no hot sauce listed in the ingredient list, so I'm assuming it is just for personal taste? Also the recipe references the 6 garlic cloves for the start of the recipe, but there is a reference to adding garlic again when the oxtails are put back into the pot. Are the original 6 cloves to be divided? Or is additional garlic to be added? This needs to be proofread, doncha think? item not reviewed by moderator and published
This recipe is a HIT!!! I made it last year for Christmas and am making it again this Christmas! Before this recipe, I've never made oxtails before..the prep time is short but the flavor is big. Love it! Love it! Love it! My family and I thank you for sharing your good down home southern recipes! This one is truly one of my family's favorites! Paula, you're the best! item not reviewed by moderator and published
Mrs.Paula you are the bomb!!! I love you and your recipes. The oxtails is a nice warm melt in your mouth delight. THANK YOU. The only thing i substitute was the vidalia onions I didn' t have any so i carmelized some yellow onions just to give it that little sweet flavor. This is my second recipe that i am use from the food network I am a fan already. I will be use my recipes especially from Mrs.Paula. DELICIOUS!!!!!!!!!!!! item not reviewed by moderator and published
wonderful!!!!!!:-) :-) item not reviewed by moderator and published
good recipe item not reviewed by moderator and published
This recipe turned out beautifully. Oxtails can be greasy. The secret is to let them sit overnight in the fridge. All the grease rises to the top and the fat can be used for another dish since it is so tasty. Not only does the grease rise to the top but, letting oxtails sit increases the richness in flavor. item not reviewed by moderator and published
I love this recipe. I can remember that my MIL used to make oxtails in her pressure cooker. I am terrified of the pressure cooker, so now I am able to make them that are even better then her's were. item not reviewed by moderator and published
Its my first time to eat oxtails, and I remembered Paula doing a show that had them in it. I look it up, found it, and made it. I give Paula all the credit for such good food. item not reviewed by moderator and published
Made it tonight. I too had never had or cooked oxtails before. Followed it pretty close except made half the seasoning, (why)? Had the Costco amount of oxtails, so went for 350 @ 2 hrs & 20 mins. Big hit all the way around. Will do it again. item not reviewed by moderator and published
i did several dashes of hot sauce (4 or 5). 300 degrees for 2 hrs 45 min & then simmered. made a roux to thicken the sauce & serve over egg noodles. added all garlic before baking, vs. reserving some for simmering at the end. omitted potatoes. will make again, but next time will cut carrots & onions into smaller pieces. maybe i'll add some celery as well. regardless of the recipe lacking specifics, it was delicious. item not reviewed by moderator and published
I am in the middle of making this dish right now -- using stew meat instead of oxtails as that's what I had in my house -- and there are 2 references to ingredients in the directions that aren't in the list at the top!!!! YIKES!!!!!! 1. hot sauce -- how much??? there are several comments in the reviews that talk about hot sauce and i have no idea what type and how much to add. 2. garlic is listed in the ingredients (6 cloves) but it's mentioned twice in the instructions (once in the beginning on the stove top) and then again after the oven / baking portion when you add the vegetables. what???? is there more garlic needed? how much?? I'm guessing this will all turn out okay in the end because the rest of the ingredients make up for anything missing with the hot sauce / extra garlic, but please, Food Network, try and be more thorough about editing and posting your recipes. Not everyone saw the show and many of us need as much help and detailed, clear instruction that we can get!! item not reviewed by moderator and published
UTILIZING AN UNUSUAL INGREDIENT WAS THE MOTIVATION FOR TRYING THIS RECIPE AND DOGGONE IT ...FOUND OXTAILS. I NOTICE THAT THEY DID NOT LOOK AS 'MEATY' AS PAULA'S. PROCEEDED AND - DUE TO THE FATTY QUALITY OF MY OXTAILS - ENDED UP WITH A DISH THAT LOOKED DARK AND RICH, BUT VERY, VERY, GREASY. I STRAINED THE GRAVY, PUT IT IN A SEPERATOR, BUT TO NO AVAIL. I THINK USING ANOTHER MEAT THAT IS MORE READILY ACCESSIBLE , LIKE A CHUCK, AND REPEATING THE SAME PROCESS WILL YIELD A MORE -PALATABLE DISH. item not reviewed by moderator and published
I'm not a huge Paula Deen fan, but this recipe is delicious!!! Rich and tasty with ingredients that are easy to find. A big hit with everyone at home. Thanks! item not reviewed by moderator and published
can we also use a crock pot for these recipe? item not reviewed by moderator and published
This is an excellent meal. Everyone enjoyed it and mentioned how good it was. I will also use this recipe for other beef roast and pork roast dishes. It makes a wonderful gravy. item not reviewed by moderator and published
We are hunagrians and big on stews, ofcourse!! that is why I decided to try this recipe. My dad loves oxtail but very hard to please and he LOVED it !!!! Also made it with chicken tights the other days , also delicious!!! Thanks Paula! item not reviewed by moderator and published
Love this recipe.. Can't go wrong. Taste is flavorful. Would make again item not reviewed by moderator and published
My family LOVES this recipe. It's tender and delicious. Thanks Paula!! item not reviewed by moderator and published
Awesome, great, spectacular! When I was sitting at the table with my family enjoying the wonderful oxtails, visions of my grandmother were in my mind. My grandmother made the BEST oxtails and now I can say I am in the same league with my grandmother! item not reviewed by moderator and published
I have never had oxtails before but am interested in trying new things. They turned out awesome! I only used one pack but know next time to get more. I did not have a heavy dutch oven so I used a caserole to put everything into after I browned up the meat and made the sauce in my pan. I have one daughter that is very picky and one that will eat anything. Even my picky one loved it! (I told her they were ribs though lol) This is a great tasting sauce and I think I might be using it for my pot roast. Love your recipes because they remind me of how my Grandma used to cook:) item not reviewed by moderator and published
I've been cooking oxtails for years but usually cook them in a pressure cooker. I saw this recipe a few weeks ago and decided to try it. The flavor is absolutely unbeatable. I left out the potatoes but that doesn't hurt anything. I am going to make it again today and enjoy! item not reviewed by moderator and published
Since I couldn't get oxtails at the supermarket I got some veal shanks that look great. I changed the red wine for white, the beef stock for chicken, and oregano for thyme. It was sensational as soon as I can oxtails, I'll let you know! item not reviewed by moderator and published
.My husband really liked this recipe. However, I do agree with the reviewer who said there were details lacking in the recipe. Witht the hot sauce, I simply put in however much I wanted. The stew was too dry when I took it out of the oven, so I had to add more beef stock. I think that the higher the temp. (350), the less time you need to leave it in. I had my temp. up to 350, so I should have left it in for 90 minutes to 2 hours. Next time I make this, I'll lower the temp. to 300. It was very tasty with the wine and other flavors mixed together. item not reviewed by moderator and published
This was one of the greatest meals that I ever had. It was so easy to prepare and oh so very delicious. My husband is Moroccan and he says that it reminds him of home. I think that everyone should try this recipe. item not reviewed by moderator and published
I tried this on July 28th the last day before I went back to work. let me tell you this was so good. my kid came back for second. as for the hot sauce. I like all my food hot. so I put the hot sauce in my bowl only. which was fine by me. hot sauce is just to enhance the flavor to your taste. I also added baby carrots. It still was good . we will make this again. Paula item not reviewed by moderator and published
Now Paula, I must say I am not much of a cook. But, I tried this recipe and was skeptical about the red wine. Needless to say my husband was shocked and he loved it.Thanks for teaching me how to cook oxtails the southern way! Delicious... item not reviewed by moderator and published
Totally love this recipe. It smelled heavenly while cooking and sinfully delicious while eating!!! item not reviewed by moderator and published
Easy to make and flavor is wonderful. This will be a often repeated dish for our family! item not reviewed by moderator and published
Best Oxtails I ever had. Hot Sauce according to taste. Don't foget to skim excess oil when done. item not reviewed by moderator and published
The instructions said to add "hot sauce," but there was no hot sauce (or amount) on the ingredient list! That being said, I managed. My husband LOVED it, and if he were writing the review, it would get 5 stars. I thought, however, that it was a bit rich for my taste. Delicious, yes, but WAY over the top. item not reviewed by moderator and published
I love oxtail soup, which my mom always made when I was a kid. I hadn't seen this episode but heard another Foodnetwork Chef mention oxtail stew so I decided to look up some recipes on the website. This is relatively simple to make, and was delicious. The recipe is easy to follow, loved that it's a one pot meal and barely had any leftover. This is truly a keeper. item not reviewed by moderator and published
I made this last night for a dinner party along with some other dishes and this was clearly the hit of the night. I used short ribs instead of oxtail, the meat was falling off the bone and melted in your mouth. This dish was inhaled by my guests in minutes. item not reviewed by moderator and published
Mmmmmmm! Mmmmmmm! Mmmmmm! Good! This was my very first time cooking oxtails. And I tell you this was a HUGE hit with my family. Especially with my husband who's Jamaican and grew up eating oxtails. I didn't have Red Wine so I used Red Wine Vinegar and it added a nice little bitter taste to em'. Thank you for sharing! This recipe was sooooo easy to prepare with all the ingredients I already had on hand. Nothing fancy...simply delicious. Thanks again Paula! I can't wait to have this again on a cold, winter night! item not reviewed by moderator and published
very tasty item not reviewed by moderator and published
paula does not give too many details. One pot of rice, between 300 and 350 degrees, between 2 and 3 hrs. well, which one is it, Paula? 2 or 3 hrs at what temp? but anyway. i had it at 350 for 1 hr and 325 for another 1.5 hrs. total of 2.5 hrs and it came out finger licking good. amazing, amazing, amazing. oxtails are so easy to make this way. item not reviewed by moderator and published
This was the first time I had and made oxtail. I totally fell in love with this recipe. The only changes that I made were that I used a Crockpot versus the oven, and I added one jalapeno to the recipe. The oxtail was very juicy, full of flavor, tender, and it had a little kick to it. I totally recommend this recipe. item not reviewed by moderator and published
Since I saw Paula prepared this dish, I have made it many times. I love oxtails but did not know how to cook it. This dish is so wonderful. When I cooked it in the oven, the house smelled so good. I absolutely love this dish. Thanks Paula. item not reviewed by moderator and published
SLC, Utah - Josephine Anderson item not reviewed by moderator and published
Jackie Metter item not reviewed by moderator and published
Very easy to prepare and the slow oven cooking makes the house smell wonderful all day. Perfect for a cold Sunday. Well worth the 3 hour wait, my family loved it. Recipe doesn't specify how much hot sauce, I was pretty generous and they were perfect - couldn't really taste any heat from the hot sauce, just all flavor. This will become one of our winter weekend favorites! item not reviewed by moderator and published
I'm afraid you made the same mistake that many people make when using a "House Seasoning" which is that you used ALL OF IT. That is why it was so salty. Her seasoning recipe is intended to be stored in a container so you can use it whenever one of her recipes calls for house seasoning. I understand the confusion but at the same time, you should know that no recipe of this few servings would use an entire cup of salt. item not reviewed by moderator and published
:))))....nicely said... item not reviewed by moderator and published

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