Brunch: Oxtail Over Grits Recipe

Brunch is the perfect time to indulge in a delicious and hearty meal, and what could be better than a plate of oxtail and gravy served with a side of creamy grits? This classic Southern dish is packed with flavor and is sure to satisfy any foodie’s cravings.

To start, let’s talk about the oxtail. Oxtail is a flavorful cut of meat that is perfect for slow-cooking, which makes it tender and juicy. When combined with a rich and savory gravy, it creates a mouth-watering combination that is sure to please any meat lover.

To make this delicious brunch dish, start by slow-cooking the oxtail until it is tender and juicy. Combine it with a flavorful gravy made from sautéed onions, celery, and carrots, flour, beef broth, and red wine, then let it simmer on low heat for several hours until it is falling off the bone.

To accompany the oxtail and gravy, prepare a side of creamy grits by cooking ground cornmeal with water or milk until it becomes smooth and creamy. For added richness, add butter and cheese to the grits and stir until they are fully incorporated.

When it’s time to serve, spoon the oxtail and gravy over a generous portion of grits and garnish with fresh herbs such as parsley or thyme. The result is a dish that is sure to satisfy any foodie’s cravings and impress any brunch guest.

So if you’re looking for a delicious and comforting brunch dish, give oxtail and gravy over grits a try. This classic Southern favorite is the perfect way to start your day and is sure to become a new favorite in your recipe collection.

Full Recipe below

Ingredients for Oxtail:

• 2 lbs oxtail
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups beef broth
• 1 bay leaf

Ingredients for Grits:

• 1 cup grits
• 3 cups water
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1/2 cup shredded cheddar cheese

Instructions:

1. Heat vegetable oil in a large pot over medium-high heat. Add the oxtail and cook until browned on all sides, about 8 minutes.
2. Add the chopped onion and minced garlic to the pot and cook until softened, about 3 minutes.
3. Stir in tomato paste, paprika, dried thyme, salt, and black pepper. Cook for an additional 2 minutes.
4. Pour in beef broth and add bay leaf. Bring the mixture to a boil, then reduce heat to low and cover the pot. Simmer for 2-3 hours or until the oxtail is tender and falling off the bone.
5. While the oxtail is cooking, prepare the grits. In a medium saucepan, bring water, milk, salt, and black pepper to a boil. Slowly whisk in the grits, stirring constantly to avoid lumps. Reduce heat to low and cook the grits, stirring occasionally, for 20-25 minutes or until the mixture is thickened and creamy.
6. Once the grits are cooked, stir in butter and shredded cheddar cheese. Keep the grits warm until ready to serve.
7. When the oxtail is finished cooking, remove the bay leaf and discard. Using a fork or tongs, remove the oxtail from the pot and shred the meat, discarding any bones and fat.
8. To serve, spoon a generous helping of grits onto a plate and top with the shredded oxtail. Garnish with chopped fresh herbs, if desired.

This recipe makes 4-6 servings, and it would be great to pair it with a refreshing mimosa or a cup of coffee for a perfect brunch meal. Don’t forget to take some beautiful photos of your finished dish to share on Blackfoodie.com!