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Oxtails in Cognac Gravy

Chuck's Flavor Train brings you the recipe for Oxtails in Cognac Gravy. This is sure to make your mouth water and delight your taste buds!


  • 2- 3 pounds beef oxtails

  • this thing of ours” Garlic pepper rub (or rub of choice)

  • 1 onion, diced

  • 3 tbsp olive oil

  • 10 cloves garlic, minced

  • 1 celery stalk, diced

  • 1 tbsp Calabrian chilis

  • 2 tbsp flour

  • 1.5 cups cognac

  • 4 cups beef stock

  • 1 bunch thyme

  • 2 sprigs rosemary

  • Salt to taste

  • Parsley for garnish (optional)

  • 1 tbsp fish sauce (optional)

  • 1 tbsp soy sauce (optional)


  1. Season oxtails with garlic pepper rub or seasoning of your choice. Place on smoker at 250 and cook for 2 hours.

  2. While oxtails smoke, heat Dutch oven on stove to medium. Add in olive oil and then 1 diced onion, 10 cloves minced garlic, 1 stalk diced celery and 1 tbsp Calabrian chilis. Sauté 3-5 minutes. Add in 2 tbsp flour. Cook 2-3 minutes. Stir in 1.5 cups cognac. Let cook for 2 minutes and then add in 4 cups beef stock. Bring to a simmer/low boil. For added umami, add in 1 tbsp soy sauce and 1 tbsp fish sauce.

  3. Remove oxtails from the smoker and add them to braising liquid, along with 1 bunch of fresh thyme, 2 sprigs of rosemary and a pinch of salt. Place back on smoker or into oven at 275. Cook 2-3 hours or until oxtails are fall off the bone tender.

  4. Remove tender oxtails from braising liquid. Also remove rosemary, and thyme stems. Use stick blender to emulsify. Return tails to liquid and simmer 5-10 minutes before serving. Goes great over grits, polenta, mashed potatoes or even egg noodles.



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