Go Back
Smothered oxtails are a quintessential comfort food, beloved by many for their rich flavor and tender texture. This dish, which consists of oxtails slow-cooked in a savory gravy, embodies the essence of home-cooked goodness. Each bite melts in your mouth, offering a symphony of flavors that warms the soul. The key to achieving the perfect smothered oxtails lies in the careful selection of ingredients and the cooking techniques used to bring out the best in this often-overlooked cut of meat.

Smothered Oxtails: Tender, Flavorful Comfort Food

Indulge in the comforting flavors of smothered oxtails, a dish that transforms tender meat into a rich, savory delight. Perfect for family gatherings or a cozy dinner, this recipe highlights the magic of slow cooking to achieve melt-in-your-mouth perfection. Discover how simple ingredients can create a meal that warms the soul and brings loved ones together. Try it tonight for a taste of true comfort food! #SmotheredOxtails #ComfortFood #SlowCooking #DeliciousRecipes #HomeCooking
Print Recipe Pin Recipe

Ingredients
  

3 to 4 pounds oxtails, trimmed

1 large onion, finely chopped

4 cloves garlic, minced

2 cups beef broth

1 cup red wine (optional)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 teaspoons paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

2 bay leaves

Salt and pepper, to taste

1/4 cup all-purpose flour

2 tablespoons vegetable oil or olive oil

Fresh parsley, for garnish

Instructions
 

Prepare Oxtails: Season the oxtails generously with salt and pepper, then coat them lightly with flour, shaking off any excess.

    Sear Oxtails: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtails in batches, searing on all sides until browned (about 5-7 minutes per side). Remove and set aside.

      Sauté Aromatics: In the same pot, add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

        Deglaze: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes until slightly reduced.

          Build Flavor: Stir in the tomato paste, Worcestershire sauce, paprika, thyme, oregano, and bay leaves. Mix well until combined.

            Add Broth: Return the seared oxtails to the pot and pour in the beef broth. The liquid should just cover the oxtails (add more broth if necessary). Bring to a gentle boil.

              Simmer: Reduce the heat to low, cover the pot, and let the oxtails simmer for about 3 hours, or until they are fork-tender. Stir occasionally and check the liquid level, adding more broth if necessary.

                Final Touches: Once the oxtails are tender, remove the bay leaves. For a thicker sauce, you can remove a cup of the liquid, mix it with a little cornstarch, and return it to the pot, cooking until thickened.

                  Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving. Enjoy over creamy mashed potatoes, rice, or polenta for the ultimate comfort meal!

                    Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 4-6