Oxtails with Gravy

Recipe View 5 mins In a large, heavy-bottomed stockpot or Dutch oven, combine the oxtails, chopped onion, minced garlic, Greek seasoning, salt, pepper, and seasoned salt. (5 min)

Recipe View 5 mins Add enough water to completely cover the oxtails. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. (5 min)

Recipe View 3 hrs Cover the pot tightly and simmer gently for 2 1/2 to 3 hours, or until the oxtails are incredibly tender and easily pull away from the bone. (180 min)

Recipe View 5 mins Remove the oxtails from the pot and set aside. Reserve 2 cups of the cooking broth; set aside. (5 min)

Recipe View 3 mins In a skillet, melt the bacon fat or shortening over medium heat. Whisk in the flour and cook, stirring constantly, for 2-3 minutes, until a smooth, golden-brown roux forms. (3 min)

Recipe View 5 mins Gradually whisk in the reserved 2 cups of cooking broth, making sure to incorporate the roux completely and avoid any lumps. Stir in the browning sauce. (5 min)

Recipe View 5 mins Season the gravy with additional salt, pepper, and garlic powder to taste. Cook, stirring constantly, until the gravy thickens to your desired consistency. (5 min)

Recipe View 2 mins Return the cooked oxtails to the skillet with the gravy. Stir to coat the oxtails evenly. (2 min)

Recipe View 5 mins Reduce the heat to low and simmer gently, stirring occasionally, for about 5 minutes, or until the oxtails are heated through and the flavors have melded together beautifully. (5 min)