How to cook southern style oxtails, so I have some beautiful ox tails here. roughly about 3-4 lbs they’re pretty hefty. So the first thing we need to do is to clean our oxtails, this is a very very important step and it’s also going to help start to tenderize them.

Now the way you choose to clean your oxtails is completely up to you. It’s really a matter of preference, or maybe how you grew up, or how you’ve seen someone else doing it.

For me it’s pretty simplistic, I just use apple cider vinegar. I don’t use white vinegar I use apple cider vinegar, and I use limes and the reason why I’m using limes is because the acidity from the lime is gonna help get all of that nasty grit off of the fat, and it’s also gonna start to tenderize the meat as well.

I repeat the process roughly about three times just until that water starts to run clear. The other thing you want to do is trim off as much of the fat as possible, you do not want those super oily oxtails. now you want to leave a little bit of the fat on, but trust me if it’s an excessive amount and get rid of, it’ll save you a headache later on.


  • 1 lb bag of baby potatoes
  • 3-4 lbs oxtails
  • 1 tbsp Worcestershire sauce
  • 1 tsp olive oil
  • 1 tsp dried basil
  • 1 can beef broth or 2 cups
  • 1 cup unsweetened grape juice
  • 6 cloves large ones, cut in 1/2 garlic
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 (8 oz) can tomato sauce
  • 1/2 sweet onion cut into 6 wedges
  • 4 medium cut into 2-inch lengths carrots


1 ) Preheat oven to 300 to 350 °F.
Sprinkle the oxtails liberally with your favorite seasoning on both sides.
Oil the bottom of a heavy oven-proof Dutch oven with olive oil. Once heated, put the oxtails and sear on all sides. Remove and reserve.

2 ) Scrape the brown pieces from the bottom of the pan.
Add the beef broth, red wine, garlic cloves, and Worcestershire sauce. Stir.
Add oregano, basil, bay leaves, tomato sauce, hot sauce, and the reserved oxtails. Stir to combine all ingredients.

3 ) Cover tightly, place in the oven, and bake for 3 to 4 hours. Remove from the oven and bring it to a simmer on the stovetop. Add the sweet onion wedges, red potatoes, carrots, and garlic to the pot.

4 ) Cover and boil until the potatoes are almost tender, about 10-15 minutes.
I only used the Dutch oven to brown and mix the liquid ingredients and then put everything in theµ roasting pan instead of using the Dutch oven. It needs to cook a bit longer this way, but both ways are great.