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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Oxtails in Brown Gravy
soul-food
beef
braised
main
cast-iron
Oxtails browned hard, then given three hours in the pan until the collagen turns to silk and the gravy goes glossy on its own.
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RECIPE
Oxtails in Brown Gravy
Oxtails browned hard, then given three hours in the pan until the collagen turns to silk and the gravy goes glossy on its own.
Prep20 mins
Cook200 mins
Total220 mins
Servings6
soul-food
beef
braised
main
cast-iron
Ingredients
- 4 lb oxtails
- 1/2 cup all-purpose flour
- 1/4 cup neutral oil
- 2 onions, sliced
- 6 garlic cloves, crushed
- 2 tbsp tomato paste
- 4 cups beef stock
- 2 tbsp Worcestershire
- 2 tsp seasoned salt
- 1 tsp allspice berries
Preparation
1
Season the oxtails aggressively and dredge in flour.
2
Brown them in the oil over medium-high in two batches, 10 minutes each, until crusted on all sides. This browning is most of the finished flavor.
3
Add the onions and garlic and cook 10 minutes in the rendered fat.
4
Stir in the tomato paste and fry 2 minutes until it darkens to brick.
5
Return the oxtails, add the stock, Worcestershire and allspice, and bring to a bare simmer.
6
Cover and cook 3 hours on the lowest possible heat, or in a 300F oven. Oxtail is done when the meat retracts from the bone and wobbles.
7
Skim the fat, then reduce the gravy uncovered 15 minutes if it is thin. It should coat, not pool.
Servings and Nutrition
Number of Servings in Oxtails in Brown Gravy6
Nutrition for 1 serving (2 pieces with gravy)
720Calories (kcal)
52Protein (g)
16Carbs (g)
48Fat (g)
Protein 52.0g30%
Carbs 16.0g9%
Fat 48.0g61%