The flagship dish of Jackson's soul food tradition, slow-braised oxtails are the centrepiece of Bully's Restaurant's steam table and one of the most sought-after plates in the city.

Where to eat Oxtails in Jackson

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  • Bully's Restaurant

    Order Oxtails with greens, mac and cheese, and a slice of sweet potato cobbler

    Bully's is Jackson's James Beard-winning soul food institution, with steam-table oxtails, neckbones, catfish, and homemade cobblers from a morning start.

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Make it at home

Serves 44 hr 30 min

Ingredients

  • 1.5kg oxtail pieces
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 stalks celery, diced
  • 1 green pepper, diced
  • 400g tinned diced tomatoes
  • 500ml beef stock
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce
  • Cooked white rice to serve

Method

  1. Season oxtail pieces generously with salt, pepper, garlic powder, onion powder, and paprika; allow to sit at room temperature for 30 minutes
  2. Heat oil in a large heavy Dutch oven over high heat; brown oxtail pieces in batches for 3-4 minutes per side until deeply caramelised; remove and set aside
  3. Reduce heat to medium; add onion, celery, and green pepper to the same pot and cook for 8 minutes until softened and beginning to colour
  4. Add garlic and cook 1 minute; add tomatoes and cook 3 minutes, scraping up any browned bits from the bottom
  5. Return oxtail to pot; add beef stock, bay leaves, and Worcestershire sauce; liquid should come halfway up the oxtail
  6. Bring to a simmer, cover tightly, and cook on the lowest possible heat for 3 hours 30 minutes to 4 hours, turning oxtail every hour, until meat is falling from the bone and gravy is thick
  7. Remove bay leaves; taste and adjust seasoning; serve over white rice with all the gravy