Old School Oxtails with Gravy
- Ingredients
- 2 kilos of beef oxtail
- 1 head of garlic (minced)
- 2 onions (chopped)
- 2 tablespoon seasoning salt
- 2 teaspoons of fresh cracked black pepper
- 1 tablespoon granulated garlic
- 1 teaspoon each dried rosemary (thyme, and marjoram)
- 2 ltrs homemade chicken bone broth
- 4 tablespoons bacon drippings or oil
- 4 tablespoons all-purpose flour
- 5 cups broth from cooked oxtails
- 2 dashes Lea & Perrin’s
- salt and pepper to taste
- Directions
- Rub seasoning on oxtails and refrigerate overnight.
- Place oxtails, garlic and onions, in a large stock pot.
- cover oxtails with stock, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. (**HC tip **you could stop here refrigerate overnight and continue an hour before serving)
- Remove from heat, and reserve broth.
- Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and Lea & Perrin’s.
- Season to taste with salt, pepper
- Cook, stirring constantly, until gravy thickens. Remove from heat.
- Place oxtails in skillet, and stir to coat with gravy.
- Return to stove, and cook over medium-low heat for 35 minutes, stirring occasionally.
- Serve over steamed white rice, mashed potatoes, or creamy grits.
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