Oven Baked Oxtails
Beef oxtails are coated in seasoned flour, browned in a skillet, and baked in the oven with a rich pan gravy.
Ingredients
- 3 lbs beef oxtails trimmed of excess fat, 1.4 kg
- 1/2 cup all-purpose flour 60 g
- 3 tbsp vegetable oil 45 ml
- 2 tbsp oxtail seasoning blend (divided) 14 g
- 1 cup water 240 ml
Instructions
- Preheat your oven to 325°F (165°C). Trim any large, hard pieces of fat from the oxtails.
- Place the flour in a large zip-top bag. Add the oxtails, seal the bag, and shake until the meat is evenly coated.
- Heat the vegetable oil in a large skillet over medium heat. Shake the excess flour off the meat and place the pieces in the hot oil.
- Brown the meat for 3 to 4 minutes per side until golden. Transfer the browned oxtails to a 9x13-inch baking dish.
- Leave the remaining oil in the skillet. Sprinkle any leftover flour from the bag into the pan and whisk continuously for 1 to 2 minutes.
- Pour the water into the skillet and whisk until the gravy thickens. Stir in 1 tablespoon (7 g) of the oxtail seasoning.
- Sprinkle the remaining 1 tablespoon (7 g) of seasoning evenly over the oxtails in the baking dish. Pour the thickened gravy over the meat.
- Cover the baking dish tightly with aluminum foil. Bake for 2 hours and 45 minutes.
- Remove from the oven. Check that the internal temperature of the beef has reached at least 145°F (63°C) and let it rest for 3 minutes before serving. Spoon the gravy over the meat.
Notes
Use a meat thermometer to ensure the beef reaches a safe internal temperature of 145°F (63°C) and allow a 3-minute rest.
If the gravy gets too thick while cooking on the stove, whisk in a few extra tablespoons of water.
Make sure the foil is sealed tightly around the edges of the baking dish so the steam stays trapped inside.