Description
This Smothered Oxtails recipe features tender, flavorful oxtails slow-cooked in a rich and savory sauce made with beef broth, tomato paste, and a blend of seasonings. The oxtails are seared for a caramelized crust, then simmered with aromatic vegetables and herbs until fall-off-the-bone tender, making for a hearty and comforting Southern-style meal perfect for family gatherings.
Ingredients
Scale
Meat
- 4-5 lbs Oxtails, cut into sections
Vegetables
- 1 Large Onion, chopped
- 4-5 Garlic Cloves, minced
- 1 Green Bell Pepper, chopped
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
Seasonings & Others
- 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)
- 2 tbsp Fresh Parsley, chopped (optional, for garnish)
Instructions
- Season the Oxtails: Generously season the oxtails with salt, ground black pepper, and smoked paprika if using. This adds layers of flavor to the meat before cooking.
- Heat the Oil: In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering and hot.
- Sear the Oxtails: Add the oxtails in batches, making sure not to overcrowd the pot, and sear them on all sides for about 3-4 minutes per side until they develop a rich golden-brown crust. Remove the seared oxtails and set them aside on a plate.
- Sauté the Vegetables: In the same pot, add the chopped onions, minced garlic, and chopped green bell pepper. Sauté for 5-6 minutes or until the vegetables are soft and the onions turn translucent.
- Create the Roux: Sprinkle the flour over the sautéed vegetables and stir well. Cook for another 2 minutes while stirring constantly to form a roux, which will help thicken the sauce.
- Add Tomato Paste and Liquids: Stir in the tomato paste, then gradually pour in the beef broth, scraping the bottom of the pot to deglaze and incorporate all browned bits.
- Season the Sauce: Add soy sauce, Worcestershire sauce, brown sugar, thyme, and bay leaves to the pot. Stir everything together to combine.
- Return Meat to Pot: Place the seared oxtails back into the pot, ensuring they are mostly submerged in the liquid.
- Simmer and Cook Low and Slow: Bring the mixture to a gentle simmer, then cover with a lid 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 bones.
- Finish and Garnish: Once the oxtails are tender, remove the bay leaves and adjust seasoning if needed. Garnish with freshly chopped parsley for a pop of color and freshness before serving.
Notes
- For deeper flavor, the oxtails can be marinated overnight with the seasoning before searing.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning.
- If the sauce is too thin after cooking, remove the oxtails and simmer the sauce uncovered until it thickens to your preference.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
- Leftovers taste even better the next day as flavors meld and intensify.
- Optional smoked paprika adds a subtle smokiness; omit if you prefer a more traditional flavor.
