- 1 tablespoon pepper
- 1 tablespoon salt
- 1 cup flour
- 4 pounds ox tails
- 1/4 cup olive oil
Prep: 10 mins | Cook: 3 hours 30 mins
- For an updated less “fatty” version, trim excess fat from the outside of the larger oxtails. If you want this the way grandma made it, don’t trim any fat.
- Combine the pepper, salt and 1/2 cup of the flour in a 1 gallon Ziploc bag (or a bowl). Place the oxtails in the bag, seal it and then shake it until the oxtails appear to be sufficiently coated in the mixture (if using a bowl, dip each of the oxtails in your mixture one by one).
- Pour the olive oil into an electric skillet and turn the skillet on to 300 degrees F.
- Once the pan has heated up, carefully place the oxtails into the skillet and brown them. Carefully pour in enough water to cover the oxtails completely, and bring to a boil. Cover and reduce heat to 225 degrees and let it simmer for about 2 hours or until the meat is tender.
- Bring to a boil (turn skillet up to 300 degrees) and add 2 cups COLD water and the remaining 1/2 cup of flour
- Simmer until the sauce thickens into a nice hearty “country style” gravy, about 1 hour.
If you wish to reduce the fat content, follow these steps once meat is tender. Once the meat is tender, turn off the skillet and let it cool for about 30 minutes. Remove the oxtails, place them on a plate and set aside, pour the remaining sauce into a medium sized bowl and place it in the refrigerator for 30 minutes or until the fat collects on the top of the sauce and hardens Remove the fat from the top of the mixture and discard the fat. Place the oxtails and the remaining sauce back into the skillet, then continue as directed.