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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Incorporate tomato paste, smoked paprika, and cayenne pepper. Allow the spices to toast and intensify for one minute, creating a robust flavor foundation.
- 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.
- 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