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oxtail on a plate with white rice, gravy, and vegetables
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Southern Soul Food Oxtail Recipe (Tender and Juicy)

This Oxtail Recipe is made by cooking the oxtail low and slow until they are tender, juicy, and fall off the bone. The meat is seasoned with Jamaican spices and rubs or Southern Style with Creole Seasoning and drizzled in homemade gravy.
Course dinner, lunch
Cuisine Jamaican, Southern
Keyword braised oxtail, fall off the bone oxtails, oxtail recipe, tender oxtail recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 4 servings
Calories 564kcal
Author Brandi Crawford

Equipment

Ingredients

  • 1 teaspoon olive oil
  • 2-3 pounds raw oxtails
  • 2-3 cups broth Any broth: beef chicken vegetable, etc. See notes.
  • 2-3 garlic cloves Minced
  • 1/2 cup chopped onions I used white onions.
  • 1/2 cup chopped green peppers

Option 1 Southern Seasoning

  • 1 tablespoon Creole Seasoning
  • 1 teaspoon smoked paprika Regular paprika will work.
  • salt and pepper to taste
  • 1 teaspoon liquid smoke Optional for flavor.

Option 2 Jamaican Seasoning

Instructions

  • Season the oxtail with the spices.
  • Place a Dutch oven or large pot on medium-high heat and add the olive oil.
  • Add the oxtail and sear each side for a few minutes until seared.
  • Add the onions, peppers, and garlic and saute until softened and fragrant.
  • Pour the broth into the pot and deglaze the bottom of the pot by scooping up any brown bits at the bottom of the pot. Leave the brown bits in the broth for flavor.
  • Adjust the heat on the stove to low and place the lid on the pot.
  • Allow the oxtail to simmer and cook for 3 to 3 1/2 hours until the oxtail is tender.

Notes

I like to use enough broth to cover the oxtails. The amount you need for this will vary based on the size of your pot and the height of your oxtail. I cover the oxtail fully with broth because that will help them cook faster/more tender.
You can add any vegetables you like to this recipe.

Nutrition

Serving: 12oz | Calories: 564kcal | Carbohydrates: 10g | Protein: 62g | Fat: 28g