Sizzling Smothered Oxtails Recipe: Hearty Comfort on a Plate

Hearty and rich smothered oxtails dance with deep, robust flavors that comfort your soul on chilly evenings.

Southern kitchens have perfected this slow-cooked delicacy through generations of careful preparation.

Tender meat falls effortlessly from bones after hours of patient simmering.

Robust spices and careful braising create a magical transformation of humble ingredients.

Culinary traditions shine through every spoonful of this classic dish.

Complex layers of taste emerge from simple, carefully selected components.

Jump into this delectable journey and savor each remarkable bite.

Why Smothered Oxtails Are Soul Food at Its Best

• Savor Intense Flavor Depth: Slow-cooking transforms tough oxtails into melt-in-your-mouth tender meat packed with rich, complex taste sensations that dance across your palate.
• Master Culinary Technique: This recipe teaches professional-level braising skills, allowing home cooks to create restaurant-quality dishes with simple ingredients and patient cooking methods.
• Comfort Food Champion: Hearty, soul-warming meal that delivers incredible satisfaction through deep, robust flavors and luxurious meat texture perfect for gathering loved ones around the table.
• Nutritious Protein Powerhouse: Oxtails provide exceptional protein content with collagen-rich meat that supports joint health and delivers incredible nutritional benefits in every delicious bite.

Ingredients for Tender Smothered Oxtails

• Oxtails: A rich, flavorful cut of beef that becomes incredibly tender when slow-cooked, perfect for creating a luxurious and hearty dish.

• Worcestershire Sauce, Salt, Black Pepper: These ingredients work together to enhance the deep, savory flavor of the oxtails and add a complex taste profile.

• All-Purpose Flour: Provides a light, crispy exterior to the oxtails and helps thicken the sauce during cooking.

• Onions, Bell Peppers, Garlic: These vegetables create a flavorful base that adds depth and sweetness to the dish.

• Tomato Paste, Smoked Paprika, Cayenne Pepper: These ingredients contribute a rich, smoky, and slightly spicy dimension to the overall flavor of the dish.

• Beef Broth, Beef Bouillon, Thyme, Bay Leaves: These components provide moisture, richness, and aromatic herbal notes to the braising liquid.

• Vegetable Oil, Butter, Cornstarch, Water: These ingredients help with cooking, add richness, and thicken the sauce to create a perfect consistency.

How to Cook Smothered Oxtails Slowly and Right

Step 1: Marinate Oxtails

Rinse oxtails thoroughly and pat dry with paper towels. Drizzle Worcestershire sauce over the meat, then sprinkle with salt and black pepper.

Allow the oxtails to absorb the flavors by letting them sit for a minimum of 30 minutes, or refrigerate overnight for a more intense taste.

Step 2: Coat and Crisp Oxtails

Dust the marinated oxtails generously with flour, ensuring an even coating.

Heat vegetable oil in a large Dutch oven over medium-high heat. Carefully place the oxtails in the hot oil, browning each side for 3-4 minutes until a golden crust forms.

Transfer the browned oxtails to a separate plate.

Step 3: Sauté Aromatic Vegetables

• Chopped onions
• Diced bell peppers

Sauté the vegetables for 3 minutes until they become soft and translucent.

Introduce minced garlic and cook for an additional 30 seconds, releasing its fragrant aroma.

Step 4: Develop Rich Flavor Base

Incorporate tomato paste into the vegetable mixture.

Sprinkle in smoked paprika and cayenne pepper for a depth of flavor. Allow the ingredients to meld together by cooking for one minute, intensifying the taste profile.

Step 5: Create Slow-Cooked Sauce

• Beef bouillon
• Fresh thyme sprigs
• Bay leaves

Return the browned oxtails to the pot, ensuring they are mostly covered by the liquid.

Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let the oxtails cook slowly for 2.5-3 hours until the meat becomes incredibly tender and starts to fall off the bone.

Step 6: Finish and Serve

Remove the bay leaves and thyme sprigs from the pot.

Stir in a pat of butter to create a luxurious, silky texture. If the sauce seems too thin, create a quick slurry by mixing cornstarch with water, then stir into the sauce to thicken.

Cook for an additional few minutes until the gravy reaches the desired consistency. Serve hot over rice or your favorite side dish.

Pro Tips for Perfect Smothered Oxtails Every Time

• Choose fresh, well-marbled oxtails from a trusted butcher to ensure tender, flavorful results.
• Let oxtails soak in Worcestershire sauce overnight to enhance depth and tenderness.
• Use medium-high heat when searing to create a rich, golden-brown crust without burning.
• Keep oxtails mostly submerged during slow cooking to prevent drying and maintain moisture.
• Start with small amounts of cayenne and smoked paprika, tasting and adding gradually to control heat intensity.

Variations on Classic Smothered Oxtails Recipe

• Spicy Caribbean Style: Swap smoked paprika for allspice and add scotch bonnet peppers for authentic Jamaican heat. Include coconut milk to create a rich, creamy Caribbean-inspired sauce.
• Herb-Infused Mediterranean: Replace thyme with rosemary and oregano. Incorporate white wine instead of beef broth. Add kalamata olives and sun-dried tomatoes for a Mediterranean flavor profile.
• Smoky Korean Fusion: Mix gochujang paste with tomato paste for complex heat. Include soy sauce and ginger for depth. Garnish with green onions and toasted sesame seeds for Korean-inspired presentation.

What Goes Well with Smothered Oxtails

• Pair with Rich Red Wine: Select a full-bodied Cabernet Sauvignon or Syrah to complement the deep, robust flavors of the oxtails, cutting through the richness with bold tannins and enhancing the meat's intense taste.
• Serve with Creamy Polenta: Create a smooth, buttery polenta base that soaks up the luxurious gravy, providing a perfect canvas for the tender, fall-apart oxtail meat and balancing the dish's hearty profile.
• Match with Bright Vegetable Slaw: Prepare a crisp, tangy coleslaw with fresh cabbage, carrots, and a zesty vinaigrette to cut through the heavy meat, adding a refreshing contrast and lightening the overall meal experience.

Best Storage Tips for Smothered Oxtails

• Store leftover oxtails in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the meat remains moist and covered with gravy.
• Carefully transfer cooled oxtails to freezer-safe containers, leaving some space for expansion. Seal tightly and freeze for up to 3 months. Label with the date to track freshness.
• Place oxtails in a microwave-safe dish, add a splash of beef broth to prevent drying. Cover with a damp paper towel, heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.

FAQs

• How do I know when the oxtails are fully cooked?

The oxtails are done when the meat is extremely tender and easily falls off the bone, which typically takes about 2.5-3 hours of slow cooking.

• Can I make this recipe in a slow cooker?

Yes, you can transfer the browned oxtails and other ingredients to a slow cooker and cook on low for 6-8 hours until the meat is tender and falling apart.

• What if I don't have Worcestershire sauce?

You can substitute with soy sauce or a mixture of soy sauce and vinegar to achieve a similar depth of flavor for marinating the oxtails.

Smothered Oxtails Recipe

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4.7 from 39 reviews

• Total Time: 3 hours 45 minutes
• Yield: 6 1x

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Description

Hearty Southern Smothered Oxtails bring rich, slow-cooked comfort straight from grandma’s kitchen. Tender meat falls off the bone, blending deep flavors that invite you to savor each luxurious, soul-warming bite.

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Ingredients

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Meat and Main Ingredients:

• 2 1/2 pounds beef oxtails
• 1 large onion, sliced
• 1 green bell pepper, chopped
• 3 cloves garlic, minced

Seasoning and Spices:

• 1 1/4 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked or ground black pepper
• 2 teaspoons Worcestershire sauce
• 2 teaspoons tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon beef bouillon

Cooking Liquids and Fats:

• 3/4 cup vegetable oil
• 3 cups beef broth
• 1 tablespoon butter

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Instructions

1. Cleanse the oxtails thoroughly and gently dry with paper towels. Infuse with Worcestershire sauce, salt, and black pepper. Allow flavors to penetrate for a minimum of 30 minutes, or ideally overnight for enhanced taste complexity.
2. Coat oxtails generously in flour, creating a light, even layer. Heat vegetable oil in a Dutch oven at medium-high temperature. Sear oxtails methodically, turning to achieve a golden-brown crust on all surfaces (approximately 3-4 minutes per side). Transfer browned meat to a separate plate.
3. Utilize the same pot to caramelize onions and bell peppers, cooking for 3 minutes until they become translucent and soft. Introduce minced garlic, stirring briefly to release its aromatic essence.
4. Incorporate tomato paste, smoked paprika, and cayenne pepper. Allow the spices to toast and intensify for one minute, creating a robust flavor foundation.
5. Pour beef broth into the pot, carefully scraping accumulated browned bits from the bottom. Add beef bouillon, fresh thyme, and bay leaves. Reintroduce oxtails, ensuring they are mostly submerged in the liquid. Bring to a gentle simmer, then reduce heat to low. Cover and braise for 2.5-3 hours until meat becomes fork-tender and nearly falling off the bone.
6. Eliminate bay leaves and thyme sprigs. Enrich the sauce by stirring in butter, creating a luxurious sheen. Should the gravy appear thin, create a cornstarch slurry and incorporate to achieve desired consistency. Simmer an additional few minutes to meld flavors and thicken the sauce.

Notes

• Choose high-quality, well-marbled oxtails for maximum tenderness and rich flavor.
• Marinate oxtails overnight to enhance depth and intensity of seasoning.
• Dredging in flour creates a beautiful golden crust and helps thicken the sauce naturally.
• Use low and slow cooking method to break down tough connective tissues, resulting in melt-in-your-mouth meat.
• Adjust spice levels by controlling cayenne pepper quantity for personalized heat preference.
• Fresh herbs can replace dried thyme for a brighter, more vibrant taste profile.
• Skim excess fat from surface during cooking for a cleaner, lighter sauce.
• Serve over rice, mashed potatoes, or creamy polenta to soak up delicious gravy.

• Prep Time: 45 minutes
• Cook Time: 3 hours
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Southern American

Nutrition

• Serving Size: 6
• Calories: 517 kcal
• Sugar: 2 g
• Sodium: 710 mg
• Fat: 38 g
• Saturated Fat: 12 g
• Unsaturated Fat: 23 g
• Trans Fat: 1 g
• Carbohydrates: 13 g
• Fiber: 2 g
• Protein: 33 g
• Cholesterol: 125 mg