Description
This Smothered Oxtails Recipe is a hearty, slow-cooked dish featuring tender oxtails simmered in a rich, flavorful gravy made from sautéed vegetables, beef broth, and a blend of savory seasonings. Perfect for a comforting family meal, the oxtails are first seared to develop deep flavor before being gently cooked until falling-off-the-bone tender.
Ingredients
Scale
Meat
- 4-5 lbs Oxtails, cut into sections
Vegetables & Aromatics
- 1 Large Onion, chopped
- 4-5 Garlic Cloves, minced
- 1 Green Bell Pepper, chopped
- 2 tbsp Fresh Parsley, chopped (optional, for garnish)
Liquids & Sauces
- 4 cups Beef Broth (or enough to cover the oxtails)
- 1/4 cup Soy Sauce
- 2 tbsp Worcestershire Sauce
- 2 tbsp Vegetable Oil
Dry Ingredients & Seasonings
- 2 tbsp Tomato Paste
- 1 tbsp All-Purpose Flour
- 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)
Instructions
- Prepare the Oxtails: Generously season the cut oxtail sections with salt, ground black pepper, and smoked paprika if using, ensuring the seasoning is evenly distributed.
- Sear the Oxtails: Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the oxtails in batches without overcrowding the pot. Sear each side for about 3-4 minutes until golden brown. Remove the seared oxtails and set aside on a plate.
- Cook the Vegetables: In the same pot with the remaining oil and fond, add the chopped onion, garlic, and green bell pepper. Sauté over medium heat until the onions become translucent and the vegetables soften, about 5-6 minutes.
- Make the Gravy: Sprinkle all-purpose flour over the cooked vegetables and stir constantly for 2 minutes to cook the flour and form a roux, which will thicken the sauce.
- Deglaze and Add Liquid: Stir in tomato paste, then add soy sauce, Worcestershire sauce, brown sugar, thyme, and bay leaves. Pour in the beef broth slowly while stirring to deglaze the pot and combine all ingredients.
- Simmer the Oxtails: Return the seared oxtails to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer. Cover the pot, reduce the heat to low, and let cook gently for 2.5 to 3 hours until the meat is tender and falls off the bone easily.
- Finish the Dish: Remove the bay leaves from the pot. Adjust seasoning with salt and pepper to taste.
- Serve and Enjoy: Plate the smothered oxtails with some of the rich gravy spooned over the top. Garnish with freshly chopped parsley if desired for a fresh, vibrant finish.
Notes
- For best flavor, sear oxtails in batches without overcrowding to ensure a nice brown crust.
- Use a heavy-bottomed pot or Dutch oven to maintain a consistent low simmer during cooking.
- Adjust salt seasoning at the end since soy sauce and Worcestershire sauce add saltiness.
- If a thicker gravy is preferred, uncover the pot during the last 20-30 minutes to reduce.
- Leftovers taste even better the next day as the flavors meld together.
- This dish pairs wonderfully with rice, mashed potatoes, or creamy polenta.
