Smothered Oxtails | Fall-Apart Tender with Rich Brown Gravy

Okay folks, you know it's that time of the year, right? We need all of them good hearty home country style soul food meals, right? So today I'm going to show you guys how to make oxtails and gravy. And in here I'm going to show you guys a couple of little tips cuz you know you got them all different sizes. Now with that being said, let's get it. Now this is what we going to do, folks. We going to go over these ingredients, right? So obviously we got oxtails. Now I'm going to go in here and show you. You know, they come all different sizes. You know what I mean? So listen, if you can go ahead and get the visual in your brain, look, the bigger part of these are back on the back of the cow as this is the tail, right? So it goes doop doop doop doop doop all the way to the end like this. Now you guys going to have some of these. What I do is I'll just wait till I get them inside after I get everything, you know, uh, seared and get a nice color and trimmed up. And then what I'm going to do is I'm going to show you how we where we put these at. Right. So, with that being said, look, we got bell pepper, onion, garlic, cloves, then we got our array, you know, of seasonings and herbs, right? So, listen, don't forget the full ingredient list is on my website. That's smoking grillwithab.com. And that's witab.com. [music] Now, I'm going to go ahead and explain this part cuz a lot of people think making oxtails is like a little bit on the hard side. This is like super easy. And check this out. We not even going to be doing these on the stove. I'm going to be putting them in the oven, right? But before I go ahead and preheat, we just want to get our timing right. So, this is what we going to do. I'm going to take all of my ingredients that you guys are seen right here at the very beginning. And what we going to do is we going to make our this is going to be our rub or, you know, we'll call it a seasoning. Now, what I did was I removed this one right here, this flour, cuz we got to have it separated, right? This flour is going to be what we add to it to thicken up our gravy, right? So, even though we got flour, we going to go ahead and drop this in just like that. Now, we'll take all of our herbs, spices, powders, everything else. We just drop this in here. Now, once we have that in there, this right here is a little bit of a level up for you guys. Check this out. This is my bacon sea salt. You see that right there? We're going to go ahead and add a little bit to this. You know, just a couple of generous pinches to it. Now, let me grab my whisk. Now, I'm going to go ahead and just mix this together. Now, one of the good things is when you're dealing with flour, you know what I mean? You can see all of the different colors that your herbs and, you know, your spices and everything is. So, you can see when you have it everything, you know, mixed properly. Okay. So, just to give you guys some information, right? So, I said this was bacon sea salt. To be honest with you, that's like a little It is bacon sea salt. You guys can see the color. Look at these two right here. Right. We just made this to like a really like all person. We really made this like a allpurpose or let's just call this like a seasoned salt, [music] right? But the base of it is is this right here. I keep this. So when you guys see me filming, you guys always know that I keep that branch and vine bacon sea salt, which is truly a vegan, you know, product. I that's where I get it from. So when you see these colors like that, you know that's what I'm doing. I don't want to gate keep from nobody. I want you guys to have exactly what I have. Then once you do it and you taste it, you'll start adding it to different things that you do and then you'll be on your way. You'll be talking to me and then I'll be doing the same thing that y'all be doing, you know, out here. Right. So we got it. You can see my flour. Oh yeah, we looking good. Now let me go ahead and take my lid off. What I'm going to do is let me turn my fire cuz we want to start warming up some of this oil, right? And I always use branch and vine, right? This is branch and vine garlic infused olive oil. So, we got a medium flame underneath the bottom. Go ahead and, you know, coat this bottom down here. Listen, [music] these are oxtails, folks. They are going to render down, right? So, as we bringing this up at the [music] medium, you know, heat, right? Now, I'll bring the oxtails into play. Right? So, now let's put this down right here. I want you guys to look. You can see, look at the fat on here. We want to go ahead and trim just a little bit of this fat off of here. Just like what you guys are seeing, right? This what we [music] want to do. Take some of this off. Believe me, oxtails are going to create their own, you know, fat. You know what I mean? We don't want to just like trim it like we doing a brisket or nothing like that. It's not no competition. But you guys can see how it's like loading up. You see this here? Yes, sir. All right. So, if you guys come in and look, look at this right here. Now, you can get a visual. [music] If I didn't do no trimming, this will end up in my Dutch oven and we going to have a lot of grease, right? So, I'm just going to take that and just put that right there. Now, I'm going to get another one. I'mma look at it. Listen, I'm not doing a competition trim. I'm just getting rid of some of the fat that I can see. You know what I mean? Uh, not all the way. Just any of those big fat deposits that you run into. We just get rid of those. Okay. So, I can see that my olive oil is nice and hot, right? So, all I did was coat this. Remember, this is seasoned, you know, flour now, right? So, we'll just take this and I'mma set this right in here like that. And there we go. Now, let me just go ahead and do the rest of them. Again, once you got it coated, you want to just put that down. Just make sure it's flat. And all I'm doing is just running this around as if we making fried chicken, right? We just want to make sure it's coated on all side, you know, front and back, top and bottom, right? So, when it look like this, you're good. Now, I want you guys to take a look. You can see I started turning these over. I just thought I'd show you. We still look like that. Now I just turn them over. Right now we going to do the we going to brown the sides also. And to be honest with you, this next time I'm going to finish everything that I have inside of here. But right now, I just wanted to get it this way so you guys can see. You know why? Cuz after a while, we got to get on here and get on these sides. You want to brown it all the way. We starting to brown all of the sides. I'm looking at them, making sure I got them all. Then once you do have them, now this is a necessary step, folks. If you want your meat to look and to taste right, you got to put that sear on it. And that's all I'm doing. I'm using a medium heat. You know, I put some other ones in here. Now that we gonna start doing the sides on these, right? You see? See how that's not done? We just put them over here like that. Don't worry. We locking in all of the flavor this way. You see that right there? Now, you want to get yourself another bowl. You know what I mean? You want to put all your oxtails in there. Right. You guys could just see that when we put this gravy on this, it's going to be fire. Okay, so I already started letting some of this, you know, my grease and my oil, you know, cool off a little bit, right? This is what we going to do. We going to take this onion. Right now, you could have done this in the very, very beginning. What I'm doing now is I'm just going ahead and [music] prepping this and getting this together. Now, you guys could cut this into slivers, however you want to, but [music] I'm going to show you what I like. And this is it right here. I like to cut mine like into the little rings, right? We just cut them down just like this. You can cut them as thick or as thin as you would like. I try to keep them just so they hold up, you know, and keep the shape like we doing the onion ring. Right now, it look like I'm going to put a lot of onion in here, but believe me, it's going to render down, you know, in that nature. We'll get rid of that. Then, we just pop these in like this. Right now, we gonna cook these down a little bit, but right now I'm just getting them, you know, getting them together. You see this right here? Super easy. You know what I mean? You guys can just figure where I'm going. If you ever see me do my smother chicken and all of that, I mean, you cut them down how you want to, but this is just the shapes that I like, right? I like when they like this. [music] We going to go ahead and preheat our oven, right? So, I'm going to hit bake. We want to hit 325. Then, we just [music] hit start. You guys going to like this cuz now you don't have to worry about having it on the stove, worrying about is anything sticking on the bottom of it. Putting it in here right now, man. This will get the pot nice and hot without that burn on the bottom. You want to grab yourself a whisk here. That fork ain't going to do it, folks. I mean, it will, I guess, if you was in a pinch, but this is what you going to need, right? So, we got a little oil in there. Now, I'm getting ready to come with my flour. I'm going to put my flour in here. And what we going to do is just keep continuing to whisk a little bit at a time, folks. [music] This will help ensure that we don't have all those lumps, right? We just keep on going just like you [music] see. Now, what we doing now is cooking that flour taste out, making sure everything is incorporated, right? If you need to add yourself just a little bit more olive oil to it, you can. You can just watch and see what it does. It's about all we going to need. Now, we just keep whisking and cooking that flour taste out. I'm going to start adding a little bit of my beef broth to it. You'll see it start to loosen up, right? Look at this. This is why you want to continue to whisk. As you can see, we just want to keep continuing to whisk. Now, I'm going to add the rest of my seasoning to it. Then, you want to taste it, too. But I'mma wait. Now, I could have done two things differently. I could have put my garlic cloves in there, you know, and try to like get them going. Did you run a chance of yourself earning your garlic? So, I'mma add it here. No worries. This is going to cook for a few couple hours, right? So, if we just put this in here like this, you guys will see where we going, right? Look at that right there. And look, I didn't turn my fire off because we gonna put this in the oven, right? It's nice and hot. Now, [music] if you wonder why I didn't take these, you know, my bell peppers and put them all the way down, you know, to start getting them soft is because we going to cook these, like I stated earlier, these going to be in there for about 2 to 3 hours, right? We want to get them nice and soft. And so, if you go ahead and start them on that rendering process, you know what's going to happen is they're going to kind of like disintegrate. I like to have my onions, and I'm going to say onions especially, you know, I like to be able to see them, [music] right? So, we'll just put these in here like this. Get this going. No worry. They going to be soft. And what it's going to do is it's going to put a whole lot of flavor in this also. But you see that right there. And don't forget, it's going in the oven. So, we don't have to worry about nothing, you know, sticking to the bottom of it or anything like that. This is what I want to do. I want to go ahead and get my little tester. What we want to do is test our gravy. That's right. I'm just going to go ahead and dust this just a little bit with my bee seasoning. This is perfect. Oxtail is scream a heavy meat. Come on, folks. [music] And when I say dust, I mean dust. It depends on what season you guys are using. For me, this is a low sodium product. So, I'm not adding a whole lot of, [music] you know, sodium to it. We just want to get a little bit of that flavor. And believe it or not, when I tasted that, I could taste the bell pepper and onion just off of that little bit of a hit, right? But we going to go ahead and let this cook for a couple hours. After I introduce these oxtails to it, they going to sweat down and put some oxtail inside of this. And now you guys know. All I got to do is go ahead and make my uh my gravy. I mean, make my rice and you know the rest. All right. So, you see that I put a little dusted with the top, you know, uh crack some fresh black pepper on there. Now, remember the bigger one of these, I like to put these down here at the bottom, right? And actually, the size of my crockot, you know what I mean? It's pretty big. So, a lot of going to go inside of here anyway, right? Cuz we don't have a whole lot. You know, they don't want to sell you when you go to the store, they're not going to put all of the big ones in one cuz then they couldn't get rid of the small ones, you know? So, that's how they do that, folks. Now, these are the bigger ones, right? And these I'm just going to put right here. And then these real real small ones I put up here. The heat and everything. They gonna work their way down anyway, and they'll render down, but we like to put these on top, folks. You know what I mean? Now, I'm going to check these again probably in a couple uh probably about an hour and a half. Right. So, we got that going. Now, let me go ahead and get myself a spoon cuz I like to put some gravy over all of them anyway. But you guys can just see where we going with it. All right. So, look, it already look magical. I don't know no other word to say even after the fact cuz once I get this down where they start falling off the bone and be like super super tender, you know what I mean? Uh then they become something else. But right now, I'm going to just use the word magical cuz you know, you guys would love to pour that over some uh rice now anyway, right? And don't forget, I did not go ahead and sauté my onions or my uh bell peppers down cuz I want them like this cuz they going to be in this for a minute, right? So, listen. I told you it's going to go between 2 and 1/2 to 3 hours, right? So, I'm going to set myself a timer for an hour and a half just to look at them to see where we going to give it a little bit of a stir. Now, I'm going stick it into the oven and then I'll see y'all in just a minute. Okay, so listen. It's been 2 and 1/2 about really about 2 hours and 45 minutes. Right now, we done took this out. Listen, I'm so excited. I had already started removing these. If you guys look, I don't want to mess with them cuz they super soft. I don't want them to fall apart. I had to delicately, you know, take them out of my, you know, Dutch oven to put them in here. We just going to leave them there for right now. Right. Let's go ahead and address this right here. Look at this. See how I got all that? Look at the fat that's on the side of there. That's not going to really mix in there like that. It's going to separate anyway. So, I'mma put something in front of you guys that some of y'all might have not ever have seen. This right here is called a fat separator. Right now, say I had anything that was uh need to be strained. That's why it has this right here. You can put it there and then all the goodness will come down there and any fat rises to the top. But I know that I got, you know, bell pepper and onion in there. So, what I'm going to do is I'm going to pour this in here and we just going to let this set, right? So, I want you guys to pay attention. Look down there. You see all that? We going to get all of this up. Right. Let's just get it. Let me get my spatula. And then I'm going to let it settle just for one second. Oh, yeah. Then we going to come back and make it nice and rich again. All right. So, look. If you guys look down there, look at how all of the fat, all of that has risen up to the top. You see that right there? And then down at the bottom. And that's all that, you know, the gravy as it's like settling. So, what we want to do is we want to get rid of some of this fat, right? So, how do we do that? We just put this unplug this. And if you notice, if I take it and I start doing this, look where all the fat is at at the top, right? So, I can take this and I can pour some of this out of there. You know what I mean? Cuz the main thing is it didn't render off a whole lot where it would already be pouring cuz it's thick, right? So, I just want to show you this action. Look again. Look at where all the fat is at. I'm going to get me something just to pour it over here. Now, if this was like super like pliable and like more like a real like regular liquid, then this would already be pouring out of here right now. But again, I just want to show you how we can skim some of that off without always having to take ourselves a paper towel, you know, and getting it off the top. So, look, I went ahead and put some fire back underneath the bottom here. I just got a medium flame. Now, again, don't forget this is like super thick, right? It's moving like it's thin, but it's not. Obviously, when I go like this, it doesn't want to, you know, pour out of there, right? So, I'm going to go ahead and just add that back to it this way. We'll leave that. We'll set this up to be washed. I'm going bring my whisk. And as it heats up down on the bottom, this is getting ready to loosen up. And look at that gravy there. I got a little bit more of that beeftock right here. Right now, I want to say this too. We doing beef. Say you don't have no more beef stock. You use everything. You know, you could put chicken in here. Right. A lot of people I don't know what they be got going on. You know, I've done that in the past even in some of my videos and they get to looking at me and saying, "Hey, that's chicken stock." Really? We just infusing it with some different type of flavor. But when you put it all in here together, it just marries. Now look at that right there. You see how that's working? Look at how thin that is. All right. So look, I'm not f to be like just like super greedy with it. You know what I mean? Look, I got a bowl full of uh rice, right? This is just long grain rice. And you know, I made Look, now look at the gravy. Come on in here and take a look what I'm talking about. Let me make sure I got that off. I see it steaming. Yeah, everything is off, right? I just hit that safety. But look at this right here. This what you want. I don't mind it being a little bit Look, you see them things falling? Look, remember that uh them bell peppers? See how we can still see some bell pepper? As far as the onion go, it ain't really nothing you can do unless you introduce your onions later into the game. But you know what? All of that has disintegrated to put that flavor in there. This is what we're going to do. I'm going to go ahead and cue that music so everybody can get their mind right. You know what I mean? So I want you guys to look right here. And here [music] we go. And just like that, folks, we got smothered octails. Hey, I'm not going to fake nothing or nothing like that. I'm going to pull this out. really don't need no knife when I'm gonna get this just so I can have something to hold that bone and pull that meat. But right now, you know what I got to do? I got to take pictures of it. Make it a star. You guys already know I did cuz that's why you here right now. So, with that being said, I'll see you in just a minute. Okay. So, listen. I'm tired of my mouth being watery. You know what I mean? Let's just go on here. Look, if you want to know how Look, you see this right here? You see how this just coming off? How it just peels off of there like that? Oh my goodness. And [music] then, you know, we got enough gravy. I'm going go in here and get it like this. Hopefully I can get it on the on the fork. Ooh. Let's get some of that rice and gravy. Right. You see that right there? That right there is what we call I hear some of y'all out there calling it tinderism with this right here is is the way to go. Listen, I don't want to over talk nothing no more. You know what I mean? You can still see that steam coming off. Yes, sir. Hey, these are bonafide. I'm going just say old man certified. Meaning you ain't got to have your grill in your mouth. You gonna eat these right here. Now, I know it's about them oxtails, but it's about that gravy and that rice, too, though. Cheers again, y'all. All right, y'all. I'mma stop one more. I don't know. Maybe I should have put two things of bell peppers in this one. The bell peppers kind of like set it off. The onion disintegrated, you know what I mean? Then just let all of it flavor out. It had no more to give and it's just a perfect blend. H. Have you guys ever had something when you eating it and make you instantly give you the itis as it's going down? You know what I'm saying? I just pull off of one side. So, with that being said, let me know down in the comment section below. How would you guys serve your oxtails? I guess pretty much everybody that makes it makes it all the the same. You know what I mean? Uh, we just got different seasoning. Look, the bee seasoning on this right here is real nice. Don't forget, it's for them heavier meats. So, when you get back there on the back end of that cow, we start calling him a hawk. Start thinking about that B, baby. So, with that being said, let me know down in the comment section below. You know what I mean? What you think about this video. Don't forget to like, subscribe, and tell everybody out there. There's a channel out here that simplifying these recipes and taking a mystery out of cooking. And oo we folks, it's time to eat. I'm out y'all. Peace. [music] [music]