Introduction
Smothered oxtails are the epitome of comfort food, blending tender, slow-cooked meat with a rich, flavorful gravy. This dish, with its deep roots in Southern and soul food traditions, transforms a humble cut of meat into a sumptuous, hearty meal. Whether served over rice, mashed potatoes, or creamy grits, smothered oxtails promise warmth and satisfaction with every bite. In this recipe, we’ll guide you through the steps to create a perfectly seasoned, melt-in-your-mouth dish that’s sure to become a family favorite.
Ingredients
For the Oxtails:
3–4 pounds of oxtails
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
For the Gravy:
1 large onion, thinly sliced
2 stalks celery, diced
1 large carrot, diced
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef broth (or water with bouillon)
1/2 cup red wine (optional)
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Directions
Prepare the Oxtails:
Rinse and pat the oxtails dry. Season with salt, pepper, garlic powder, onion powder, and smoked paprika.
Lightly coat the oxtails in flour, shaking off any excess.
Brown the Meat:
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
Sear the oxtails on all sides until golden brown, about 3–4 minutes per side. Remove and set aside.
Sauté the Vegetables:
In the same skillet, add the onions, celery, and carrots. Sauté until softened, about 5 minutes.
Stir in the garlic and tomato paste, cooking for another 2 minutes.
Build the Gravy:
Deglaze the pan with red wine (if using), scraping up any browned bits from the bottom. Let the wine reduce for 2 minutes.
Add the beef broth, Worcestershire sauce, bay leaf, and thyme. Stir to combine.
Simmer the Oxtails:
Return the browned oxtails to the pot, ensuring they are submerged in the gravy.
Reduce the heat to low, cover, and simmer for 2.5–3 hours, or until the oxtails are fork-tender. Stir occasionally and add more broth if needed.
Thicken the Gravy (Optional):
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