A classic pot roast style braise using oxtails for deeper flavor and a rich gravy, seasoned with Uncle Dibbz Texas Steak Rub and finished with King Creole Blend for a clean, bold, no salt backbone.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes to 4 hours
• Total Time: 3 hours 50 minutes to 4 hours 20 minutes
• Servings: 4 to 6
• Method: Stove to oven braise
• Oven Temp: 325°F

Ingredients

Meat

• 4 lbs oxtails
• Neutral oil (avocado or vegetable), enough to lightly coat the pot
• Uncle Dibbz Texas Steak Rub, for seasoning the oxtails

Vegetables

• 2 large yellow onions, sliced
• 3 large carrots, cut into chunks
• 3 celery stalks, chopped
• 1.5 lbs Yukon gold or russet potatoes, cut into large chunks
• 6 garlic cloves, smashed

Braising Base

• 2 tablespoons tomato paste
• 3 cups low sodium beef stock
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• Uncle Dibbz King Creole Blend, to season the braise

Instructions

1) Season the Oxtails

1. Pat the oxtails dry with paper towels.
2. Season generously on all sides with Uncle Dibbz Texas Steak Rub.
3. Let sit at room temperature for 20 minutes while you prep your vegetables.

2) Brown the Oxtails

1. Preheat the oven to 325°F.
2. Heat a large Dutch oven over medium high heat. Add enough oil to lightly coat the bottom.
3. Brown the oxtails in batches for 2 to 3 minutes per side until deeply browned.
4. Remove oxtails to a plate and keep the pot on the heat.

3) Build the Pot Roast Base

1. Reduce heat to medium. Add onions, carrots, and celery.
2. Cook for 6 to 8 minutes, stirring and scraping up the browned bits on the bottom.
3. Add garlic and tomato paste. Cook for 1 to 2 minutes until the paste darkens slightly.

4) Deglaze and Braise

1. Sprinkle in Uncle Dibbz King Creole Blend and stir it through the vegetables and tomato paste.
2. Add Worcestershire sauce and beef stock. Stir well to fully deglaze the pot.
3. Add bay leaves, then nestle the oxtails back into the pot.
4. The liquid should come about three quarters of the way up the meat. Bring to a gentle simmer.

5) Oven Braise

1. Cover with a lid and transfer to the oven.
2. Braise for 2 hours 30 minutes, turning the oxtails once halfway through.

6) Add Potatoes

1. Carefully remove the pot from the oven and add the potatoes.
2. Gently submerge the potatoes in the braising liquid.
3. Return to the oven uncovered or with the lid slightly cracked.
4. Braise for 45 to 60 minutes, until the oxtails are fall apart tender and potatoes are fork tender.

7) Finish the Gravy

1. Remove bay leaves. Skim excess fat if desired.
2. Optional but recommended: Remove the oxtails and vegetables and simmer the braising liquid on the stove for 10 to 15 minutes to reduce.
3. Pull the oxtail meat from the bones and return it to the pot.
4. Taste and adjust seasoning with a touch more King Creole Blend if needed.

Serving

Serve in bowls as is, or over mashed potatoes or rice. Spoon extra gravy over everything.

Notes

• Deep browning matters: Take your time on the sear. That’s what builds the flavor in the gravy.
• Keep veggies chunky: Big cuts hold up better during a long braise.
• Make it ahead: Like pot roast, it’s even better the next day.