Smothered Oxtails Recipe

If you’re craving a hearty, flavorful, and melt-in-your-mouth meal, then Smothered Oxtails is the recipe you’ve been waiting for. Imagine tender oxtails slow-cooked to perfection in a rich, savory gravy with just the right balance of spices. The meat falls off the bone, and each bite is packed with bold, comforting flavors that’ll have you coming back for more. Trust me, this dish is a game-changer. It’s the kind of meal that makes you feel like you’re being wrapped in a warm hug, with flavors that will linger long after your last bite. Whether it’s for a Sunday dinner or a special occasion, these smothered oxtails are guaranteed to impress!

Why You’ll Love Smothered Oxtails

Tender, Fall-Off-The-Bone Goodness

The oxtails are slow-cooked to perfection, and the meat just melts in your mouth. You won’t need a knife—just a fork to pull off that tender, juicy goodness.

Rich and Flavorful Gravy

The homemade gravy is where all the magic happens. It’s thick, savory, and loaded with flavor from onions, garlic, and herbs, with just the right amount of seasoning to make each bite irresistible.

Perfectly Balanced Spice

With a few simple spices, this dish brings just the right amount of heat and warmth, making it satisfying but not overwhelming.

Easy to Make

While smothered oxtails may sound fancy, this recipe is surprisingly simple. A little time on the stovetop and in the oven, and you’ll have a comforting meal that’s ready to impress.

Great for Any Occasion

Whether you’re serving a weeknight dinner or hosting a big family gathering, this dish always steals the show. It pairs beautifully with mashed potatoes, rice, or cornbread.

Ingredients

For the Oxtails:

• Oxtails: The star of the dish! They’re rich in flavor, and their high-fat content makes them ideal for slow cooking.
• Flour: Used for dredging the oxtails before browning them. This gives them a delicious crust and helps thicken the gravy.
• Olive Oil: For browning the oxtails and adding richness to the dish.

For the Gravy:

• Onions: Add sweetness and depth to the gravy. Sautéed onions provide the perfect base for the sauce.
• Garlic: Fresh garlic gives the gravy a savory kick.
• Beef Broth: The foundation of the gravy, giving it a rich, hearty flavor.
• Tomato Paste: Adds a touch of sweetness and acidity to balance out the richness of the gravy.
• Bay Leaves: Imparts a subtle earthy flavor that complements the meat.
• Thyme: A fragrant herb that adds a warm, slightly citrusy note to the gravy.
• Paprika: Adds color and a mild smoky flavor to the gravy.
• Salt and Black Pepper: For seasoning and bringing out all the flavors in the dish.
• Worcestershire Sauce: A splash of this adds a nice umami boost to the gravy.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Brown the Oxtails:

1. Prepare the Oxtails: Pat the oxtails dry with paper towels. Season generously with salt, pepper, and a pinch of paprika. Then, dredge each oxtail in flour, shaking off any excess flour.
2. Brown the Oxtails: Heat olive oil in a large, heavy-bottomed pot (like a Dutch oven) over medium-high heat. Once hot, add the oxtails in batches, browning them on all sides. This should take about 3-4 minutes per side. Remove the oxtails and set them aside on a plate.

Prepare the Gravy:

3. Sauté the Onions and Garlic: In the same pot, add more olive oil if needed. Toss in the chopped onions and sauté for about 5 minutes until they become soft and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Add Tomato Paste and Broth: Stir in the tomato paste and cook for 2 minutes, letting it darken and caramelize slightly. Then, pour in the beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the Worcestershire sauce, thyme, and bay leaves. Taste and adjust seasoning with salt and pepper.

Cook the Oxtails:

5. Return the Oxtails to the Pot: Carefully place the browned oxtails back into the pot, making sure they’re mostly submerged in the gravy. Bring the mixture to a gentle simmer.
6. Slow-Cook the Oxtails: Cover the pot and reduce the heat to low. Let the oxtails simmer for about 2.5 to 3 hours, or until the meat is tender and easily pulls off the bone. Stir occasionally, adding more broth or water if the gravy gets too thick. If you’re short on time, you can also cook the oxtails in the oven at 300°F (150°C) for the same amount of time.

Final Touches:

7. Check the Gravy: Once the oxtails are tender, remove the bay leaves. If you want a thicker gravy, you can simmer it uncovered for an additional 10 minutes. Taste the gravy one last time and adjust seasoning if necessary.
8. Serve: Serve the smothered oxtails with mashed potatoes, rice, or cornbread, and pour that luscious gravy over the top. Garnish with fresh thyme or parsley if desired for a pop of color.

Nutrition Facts

Servings: 4
Calories per serving: 470
Fat per serving: 28g
Carbs per serving: 11g
Protein per serving: 38g

Preparation Time

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

How to Serve Smothered Oxtails

With Mashed Potatoes:

The creamy mashed potatoes are the perfect companion for soaking up that rich, savory gravy. It’s comfort food at its finest!

Over Rice:

Serve the smothered oxtails over a bed of fluffy white rice or even brown rice for a hearty, filling meal.

With Cornbread:

Cornbread is a must-have side dish for this recipe. Its slight sweetness balances the richness of the oxtails and adds that perfect Southern touch.

Pair with Vegetables:

Pair the oxtails with roasted vegetables like carrots, green beans, or collard greens for a well-rounded meal.

Additional Tips

Slow-Cooker Option:

If you prefer to use a slow cooker, you can brown the oxtails in a skillet and then transfer them to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours until tender.

Customize the Gravy:

Feel free to adjust the flavor of the gravy to your liking. Add a splash of red wine for an extra layer of depth, or stir in some hot sauce if you like a little heat.

Leftovers:

Store any leftover smothered oxtails in an airtight container in the fridge for up to 3 days. The flavors only get better after sitting for a day or two.

Freeze:

You can also freeze the oxtails and gravy for up to 3 months. Just let them cool completely before transferring to a freezer-safe container. When ready to eat, thaw and reheat on the stovetop.

FAQ Section

Q1: Can I use beef short ribs instead of oxtails?
A1: Yes! Beef short ribs would be a great substitute. They’ll give you a similar tender, flavorful result.

Q2: Can I make this dish in advance?
A2: Absolutely! This dish actually tastes even better the next day, as the flavors continue to meld together.

Q3: Can I use chicken broth instead of beef broth?
A3: While beef broth is preferred for a richer flavor, chicken broth will work as a substitute, though the taste will be a bit lighter.

Q4: How can I thicken the gravy?
A4: If the gravy is too thin, you can make a slurry by mixing equal parts cornstarch and cold water, then stirring it into the gravy. Let it simmer for a few minutes until thickened.

Q5: Can I cook the oxtails in the oven?
A5: Yes, you can cook them in the oven at 300°F (150°C) for about 2.5 to 3 hours. Make sure to cover the pot tightly with foil.

Q6: How do I store leftovers?
A6: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Q7: Can I add vegetables to the pot?
A7: Yes! You can add carrots, potatoes, or parsnips to the pot along with the oxtails for a more complete meal.

Q8: What should I serve with smothered oxtails?
A8: Mashed potatoes, rice, cornbread, or roasted vegetables make great sides for smothered oxtails.

Q9: How do I make the gravy more flavorful?
A9: You can add a splash of Worcestershire sauce, a pinch of smoked paprika, or even some red wine to enhance the flavor of the gravy.

Q10: Can I freeze smothered oxtails?
A10: Yes! Let the oxtails cool completely before freezing them. They can be stored in the freezer for up to 3 months.

Conclusion

These Smothered Oxtails are everything you want in a comforting, flavorful dish—tender, juicy meat and a rich, savory gravy that’ll have you coming back for seconds. Whether it’s for a special occasion or a cozy family dinner, this recipe is a guaranteed crowd-pleaser. The slow-cooking process ensures every bite is packed with deep, savory flavors. So go ahead, get in the kitchen, and treat yourself to this mouthwatering dish!

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