Description
This Southern Smothered Oxtail recipe delivers tender, flavorful oxtail slow-cooked to perfection in a rich gravy made from a homemade sofrito, beef broth, and aromatic herbs. Marinated with a blend of spices and Worcestershire sauce, then browned and simmered with fresh vegetables, this dish exemplifies classic Southern comfort food ideal for hearty meals.
Ingredients
Scale
Oxtail and Marinade
- 3 lbs Beef Oxtail
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1/4 cup Worcestershire Sauce
- 1/2 medium Yellow Onion, diced
- 1/2 Bell Pepper, diced
Sofrito
- 1/2 medium Yellow Onion, roughly chopped
- 1/2 medium Bell Pepper, roughly chopped
- 4 Garlic Cloves
- 2 ribs Celery, roughly chopped
- 8 oz. San Marzano Tomatoes
- Salt and Pepper, to taste
Cooking Base and Vegetables
- 1/2 cup All-purpose Flour
- 1 tablespoon Olive Oil or Vegetable Oil
- 1 cup Apple Cider
- 4 cups Beef Broth
- 1/3 cup Worcestershire Sauce
- 3 sprigs Fresh Thyme
- 2 medium Carrots, chopped
- 2 medium Potatoes, chopped
- Bay Leaves (quantity not specified, implied 2-3 leaves)
Instructions
- Marinate the Oxtail: Clean the oxtails thoroughly using water and lime juice. In a small bowl, combine garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Place the oxtail in a large bowl and season generously with the spice mix. Add 1/4 cup Worcestershire sauce and diced onions and bell peppers. Rub all ingredients well and marinate for at least 30 minutes, preferably overnight.
- Prepare the Sofrito: Heat oil in a saucepan or skillet over medium heat. Sauté roughly chopped onions, bell peppers, celery, and garlic cloves for 1-2 minutes, seasoning lightly with salt and pepper. Remove from heat, transfer to a blender with the San Marzano tomatoes, and blend until smooth. Set the sofrito aside.
- Brown the Oxtail: In a large dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the marinated oxtail pieces, reserving leftover marinade, and brown on all sides until a deep golden color forms. Remove and place on paper towels to drain.
- Make the Roux and Deglaze: Add flour to the pot with remaining oil and stir to combine, cooking briefly until lightly golden. Add apple cider to deglaze, scraping up the browned bits from the bottom with a wooden spoon. Let the mixture thicken slightly.
- Add Liquids and Seasoning: Pour in beef broth and the prepared sofrito. Incorporate additional dry seasoning as needed, stirring to blend all components. Add bay leaves, fresh thyme sprigs, and the reserved marinade to the pot. Cook the mixture for 3-4 minutes to meld flavors.
- Simmer the Oxtail: Return the browned oxtail to the pot. Bring the stew to a boil, then cover and reduce heat to simmer gently for about 3 hours until the meat is tender and falling off the bone.
- Cook Vegetables: Add chopped carrots and potatoes to the pot. Continue cooking for an additional 20 to 30 minutes until vegetables are fork-tender.
- Finish the Gravy: Remove the oxtail pieces from the pot. Reduce the remaining liquid by simmering to achieve your preferred gravy consistency. Serve the oxtail with the rich gravy and vegetables.
Notes
- Marinating overnight enhances the deep flavors and tenderness of the oxtail.
- Using San Marzano tomatoes in the sofrito adds a rich, authentic tomato flavor.
- Adjust the thickness of the gravy by controlling the reduction time at the end.
- Bay leaves are aromatic and should be removed before serving.
- Serve with rice, mashed potatoes, or crusty bread to soak up the delicious gravy.
