Oxtails with Gravy Recipe

Oxtails: The star of the dish, these are the tail of the cattle, known for their rich flavor and gelatinous texture when slow-cooked.

Onion: Adds sweetness and depth to the gravy.

Garlic: Provides a pungent, aromatic flavor that enhances the overall taste.

Beef broth: The base of the gravy, giving it a robust, savory flavor.

Red wine: Optional, but it adds a rich, complex flavor to the gravy.

Flour: Helps to thicken the gravy.

Olive oil: Used for browning the oxtails and sautéing the onions and garlic.

Salt: Enhances the flavors of the dish.

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

When browning the oxtails, ensure they are well-seared on all sides to develop a deep, rich flavor. This caramelization process, known as the Maillard reaction, enhances the overall taste of the gravy. Additionally, when adding the flour to the sautéed onions and garlic, make sure to cook it for a minute or two to eliminate any raw flour taste, creating a smoother, more flavorful sauce.

• oxtails - Substitute with beef short ribs: Beef short ribs have a similar texture and rich flavor, making them a good alternative for slow-cooked dishes.

• oxtails - Substitute with lamb shanks: Lamb shanks offer a similarly rich and gelatinous texture, which works well in gravy-based recipes.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can enhance the dish without overpowering it.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and add a different texture to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will lack the fresh aroma and texture.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor and a bit of sweetness.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will be lighter in flavor.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian option, though it will change the flavor profile slightly.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar can add a similar depth and acidity to the dish.

• red wine - Substitute with grape juice: Grape juice can mimic the sweetness and color of red wine, though it will be less acidic.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, though it will create a slightly different texture.

• flour - Substitute with arrowroot powder: Arrowroot powder is another thickening agent that works well in gravies and sauces.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with butter: Butter can add a rich flavor and works well for sautéing and browning.

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

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat along with the peppery flavor.

• pepper - Substitute with paprika: Paprika can add a mild peppery flavor and a bit of color to the dish.

• Allow the oxtails with gravy to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
• Transfer the cooled oxtails and gravy into an airtight container. Make sure to use a container that is appropriately sized to minimize air space, which can cause freezer burn.
• Label the container with the date and contents. This is crucial for keeping track of how long the oxtails have been stored.
• Place the container in the refrigerator if you plan to consume the dish within 3-4 days. The oxtails will continue to develop flavor as they sit, making for an even more delicious meal.
• For longer storage, place the 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 oxtails in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor of the dish.
• Reheat the oxtails with gravy in a pot over medium heat, stirring occasionally to ensure even heating. You can also reheat in the microwave, but be sure to stir halfway through to distribute the heat evenly.
• If the gravy has thickened too much during storage, add a splash of beef broth or red wine to reach the desired consistency. Stir well to combine.
• Adjust the seasoning with salt and pepper to taste after reheating, as flavors can sometimes mellow during storage.

• Stovetop Method: Place the oxtails and gravy in a saucepan. Add a splash of beef broth or water to maintain moisture. Heat over medium-low heat, stirring occasionally, until thoroughly warmed. This method helps retain the rich flavors and tender texture.

• Oven Method: Preheat your oven to 300°F (150°C). Transfer the oxtails and gravy to an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-30 minutes or until warmed through. This slow and gentle reheating ensures the oxtails remain succulent.

• Microwave Method: Place the oxtails and gravy in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until hot. This method is quick but be cautious to avoid overcooking.

• Slow Cooker Method: Transfer the oxtails and gravy to a slow cooker. Set to low heat and cook for 1-2 hours, or until thoroughly heated. This method is ideal for maintaining the dish's original tenderness and flavor.

• Sous Vide Method: Place the oxtails and gravy in a vacuum-sealed bag. Submerge in a water bath set to 140°F (60°C) and heat for about 1 hour. This precise method ensures even reheating without compromising texture.

• Large pot: Essential for browning the oxtails and simmering them with the other ingredients to create a rich gravy.

• Tongs: Useful for turning the oxtails to ensure they brown evenly on all sides.

• Cutting board: Needed for chopping the onion and mincing the garlic.

• Chef's knife: Ideal for chopping the onion and mincing the garlic efficiently.

• Wooden spoon: Perfect for stirring the onions, garlic, and flour, as well as for mixing in the beef broth and red wine.

• Measuring cups: Necessary for accurately measuring the beef broth and optional red wine.

• Measuring spoons: Useful for measuring the flour and olive oil.

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

• Plate: Used to set aside the browned oxtails temporarily.

• Stove: Required for heating the pot and cooking the oxtails and gravy.

Use a pressure cooker: Reduce cooking time by using a pressure cooker to tenderize oxtails in about an hour instead of 3 hours.

Prep ingredients ahead: Chop onions and mince garlic the night before to save time on the day of cooking.

Pre-mix the flour: Combine flour with a bit of beef broth beforehand to create a slurry, which will help avoid lumps when adding to the pot.

Batch cook: Double the recipe and freeze half for a quick meal later, saving time on future cooking.

Use pre-made broth: Opt for store-bought beef broth to skip the step of making it from scratch.