Description
These Smothered Oxtails are fall-off-the-bone tender and packed with rich, savory flavors. Slow-cooked in a flavorful gravy with onions, garlic, and a blend of seasonings, this dish is a hearty comfort food that’s perfect for a family dinner or special occasion. Pair with mashed potatoes or rice to soak up all that delicious sauce!
Ingredients
Scale
- 4–5 lbs Oxtails, cut into sections
- 2 tbsp Vegetable Oil
- 1 Large Onion, chopped
- 4–5 Garlic Cloves, minced
- 1 Green Bell Pepper, chopped
- 2 tbsp Tomato Paste
- 1 tbsp All-Purpose Flour
- 4 cups Beef Broth (or enough to cover the oxtails)
- 1/4 cup Soy Sauce
- 2 tbsp Worcestershire Sauce
- 2 tsp Brown Sugar
- 1 tsp Thyme
- 2 Bay Leaves
- 1/2 tsp Ground Black Pepper
- 1 tsp Salt (or to taste)
- 1 tsp Smoked Paprika (optional, for extra depth of flavor)
- 2 tbsp Fresh Parsley, chopped (optional, for garnish)
Instructions
- Prepare the Oxtails:
- Rinse the oxtails under cold water and pat them dry with paper towels.
- Season generously with salt, black pepper, and smoked paprika (if using).
- Sear the Oxtails:
- Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the oxtails in batches (don’t overcrowd the pot) and sear on all sides until golden brown, about 3-4 minutes per side.
- Remove the seared oxtails and set them aside on a plate.
- Cook the Vegetables:
- In the same pot, add the chopped onion, green bell pepper, and minced garlic.
- Sauté until the vegetables are soft and the onions are translucent, about 5-6 minutes.
- Make the Gravy:
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color.
- Sprinkle the flour over the vegetables and cook for another 2 minutes, stirring constantly, to make a roux.
- Deglaze and Add Liquid:
- Slowly add the beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Stir in the soy sauce, Worcestershire sauce, brown sugar, thyme, and bay leaves.
- Simmer the Oxtails:
- Return the seared oxtails to the pot, making sure they are submerged in the gravy.
- Bring the mixture to a simmer, then cover and reduce the heat to low.
- Let the oxtails cook slowly for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
- Finish the Dish:
- Once the oxtails are tender, check the seasoning and adjust with more salt and pepper if needed.
- Remove the bay leaves before serving.
- Serve and Enjoy:
- Serve the smothered oxtails with mashed potatoes, rice, or over buttered noodles to soak up the rich gravy.
- Garnish with freshly chopped parsley, if desired.
Notes
- If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce, then simmer for an additional 5 minutes until thickened.
- You can also cook this dish in a slow cooker. Brown the oxtails and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
- For added flavor, some people like to add a splash of vinegar to cut through the richness of the gravy, but it’s optional.
- Prep Time: 20 minutes
- Cook Time: 2.5 - 3 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern, American
Nutrition
- Serving Size: 1/6th of the dish
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg