Ingredients:

  • 3 lbs beef oxtails
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 3 tbsp all purpose flour
  • 4 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 bay leaves

Instructions:

  1. Season the meat. Rub the 3 lbs beef oxtails with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
  2. Sear the oxtails. Heat 2 tbsp vegetable oil in a large pot over medium high heat. Brown the meat until a dark, crusty surface forms on all sides (about 10 minutes).
  3. Sauté the aromatics. Remove meat and add onion, bell pepper, and celery to the pot. Cook 5 minutes until softened and the edges start to brown.
  4. Add the garlic. Stir in the 4 minced cloves and 1 tsp thyme. Cook 1 minute until the fragrance fills the kitchen.
  5. Create the roux. Sprinkle 3 tbsp flour over the veggies. Stir constantly for 2 minutes until the flour turns a light peanut butter color.
  6. Deglaze the pot. Slowly pour in 1 cup of the beef bone broth. Scrape the bottom until all the brown bits (fond) dissolve into the liquid.
  7. Build the braise. Add the remaining broth, Worcestershire, soy sauce, and bay leaves. Return the oxtails to the pot.
  8. Simmer low. Bring to a boil, then immediately drop to the lowest heat setting. Cover tightly and cook 3 hours 30 mins until meat is tender and pulling away.
  9. Skim the fat. If the gravy looks oily, use a wide spoon to skim the clear fat from the surface.
  10. Final thicken. If you want a thicker gravy, simmer uncovered for the last 15 minutes. Taste and adjust salt only at the very end.