Oxtails with Gravy Recipe

Oxtails: The star of the dish, providing rich, gelatinous meat that becomes tender when slow-cooked.

Onion: Adds sweetness and depth to the gravy.

Garlic: Enhances the flavor with its aromatic and pungent qualities.

Olive oil: Used for browning the oxtails and sautéing the vegetables.

Beef broth: Forms the base of the gravy, adding a robust beefy flavor.

Tomato paste: Adds richness and a slight tang to the gravy.

Thyme: Provides a subtle earthy and minty flavor.

Flour: Helps to thicken the gravy.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the seasoning.

When browning the oxtails, ensure they are patted dry with a paper towel before seasoning with salt and pepper. This helps achieve a better sear and enhances the flavor. Additionally, when adding the flour to the onions and garlic, make sure to cook it for the full 2 minutes to eliminate any raw flour taste and to develop a richer gravy.

• oxtails - Substitute with beef short ribs: Beef short ribs have a similar texture and richness, making them a good alternative for the slow-cooked, tender meat in the recipe.

• onion - Substitute with shallots: Shallots provide a similar flavor profile but are slightly sweeter and more delicate, which can enhance the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may lack the same depth of flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement.

• beef broth - Substitute with chicken broth: Chicken broth can be used in place of beef broth, though it will result in a slightly lighter flavor.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar tomato flavor, though the texture will be less concentrated.

• thyme - Substitute with oregano: Oregano has a robust flavor that can complement the dish similarly to thyme.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, though it should be mixed with cold water before adding to avoid clumping.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with additional umami flavor.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• Allow the oxtails with gravy to cool completely before storing. This prevents condensation, which can lead to soggy textures and spoilage.
• Transfer the cooled oxtails and gravy into an airtight container. Use a container that is appropriately sized to minimize air space, which helps in preserving the flavors.
• Label the container with the date of preparation. This helps in keeping track of freshness and ensures you consume it within a safe period.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The cold temperature will keep the oxtails and gravy fresh and flavorful.
• For longer storage, place the airtight container in the freezer. The oxtails with gravy can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the frozen oxtails and gravy in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• Reheat the dish in a saucepan over medium heat, stirring occasionally to ensure even heating. Add a splash of beef broth if the gravy appears too thick.
• Alternatively, you can reheat in the microwave. Use a microwave-safe dish, cover it loosely, and heat on medium power in 1-2 minute intervals, stirring in between, until heated through.
• If the gravy separates or becomes too thick during reheating, whisk in a small amount of beef broth or water to achieve the desired consistency.
• Always check the temperature before serving. The oxtails and gravy should be steaming hot to ensure they are safe to eat.

• Stovetop Method

  1. Place the leftover oxtails and gravy in a saucepan.
  2. Add a splash of beef broth or water to prevent drying out.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. Adjust seasoning with salt and pepper if needed.

• Oven Method

  1. Preheat your oven to 325°F (165°C).
  2. Transfer the oxtails and gravy to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 20-30 minutes or until heated through, stirring halfway.

• Microwave Method

  1. Place the oxtails and gravy in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until thoroughly warmed.

• Slow Cooker Method

  1. Transfer the oxtails and gravy to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the oxtails are hot and tender.

• Sous Vide Method

  1. Place the oxtails and gravy in a vacuum-sealed bag.
  2. Preheat your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1 hour.
  4. Remove from the bag and serve immediately.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning and slow-cooking the oxtails.

• Tongs: Useful for turning and removing the oxtails from the pot.

• Cutting board: A sturdy surface for chopping the onion and mincing the garlic.

• Chef's knife: Essential for chopping the onion and mincing the garlic finely.

• Wooden spoon: Ideal for stirring the ingredients and scraping up any browned bits from the bottom of the pot.

• Measuring spoons: Necessary for accurately measuring the olive oil, tomato paste, thyme, and flour.

• Measuring cup: Useful for measuring the beef broth.

• Ladle: Handy for serving the oxtails and gravy once cooked.

• Mixing bowl: To hold the oxtails temporarily after browning them.

• Paper towels: For patting the oxtails dry before seasoning them with salt and pepper.

Pre-cut vegetables: Chop the onion and garlic in advance and store them in the fridge to save time during cooking.

Use a pressure cooker: Instead of simmering for 3 hours, use a pressure cooker to reduce cooking time to about 1 hour.

Pre-season meat: Season the oxtails the night before and let them marinate in the fridge for deeper flavor and quicker prep.

Make a roux in advance: Prepare the flour and olive oil mixture ahead of time and store it, so you can quickly add it when needed.