Smothered Oxtails Recipe

If you’re looking for a hearty and flavorful dish that’s perfect for a special dinner or comforting meal, smothered oxtails should be at the top of your list. This recipe creates a rich, savory, and tender oxtail dish that is full of flavor. Slow-cooked in a luscious gravy made from beef broth, red wine, and aromatic herbs, this dish delivers deep, mouth-watering flavors that will leave you wanting more.

Ingredients

• 3 lbs oxtails
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1/4 cup all-purpose flour (for thickening)
• Chopped fresh parsley for garnish (optional)

Instructions

1. Season the Oxtails:
   Generously season the oxtails with salt and pepper, ensuring each piece is well-coated.
2. Brown the Oxtails:
   In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the oxtails in batches and brown them on all sides. Once browned, remove the oxtails from the pot and set them aside.
3. Sauté Vegetables:
   In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.
4. Add Tomato Paste:
   Stir in the tomato paste and cook for an additional 2 minutes, letting the paste caramelize and intensify in flavor.
5. Simmer the Oxtails:
   Return the oxtails to the pot. Pour in the beef broth, red wine, and add the bay leaves, thyme, rosemary, and paprika. Stir everything together and bring it to a simmer.
6. Slow Cook the Oxtails:
   Cover the pot and reduce the heat to low. Let the oxtails simmer gently for 2.5 to 3 hours, until the meat becomes tender and almost falls off the bone.
7. Thicken the Sauce:
   In a small bowl, mix the flour with a little water to form a smooth paste. Stir this paste into the simmering liquid to thicken the sauce. Let it cook for an additional 10-15 minutes.
8. Taste and Adjust:
   Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.
9. Serve:
   Once the oxtails are tender and the sauce has thickened, serve the smothered oxtails hot. Garnish with chopped fresh parsley if desired.

Serving and Storage Tips

Serving Tips
Smothered oxtails are best served hot, and they pair wonderfully with a variety of side dishes. Here are some great serving suggestions:

• Mashed Potatoes: The creamy potatoes soak up the rich sauce, making them an ideal companion to oxtails.
• Rice: Serve over white rice or brown rice to complement the savory gravy.
• Cornbread: A warm slice of cornbread is perfect for dipping into the sauce.
• Vegetables: Steamed vegetables such as green beans or sautéed spinach are great for adding color and nutrients to the plate.

Storage Tips
To store smothered oxtails properly, follow these tips:

• Refrigeration: Allow the oxtails to cool down to room temperature before refrigerating. Store the oxtails in an airtight container for up to 3-4 days in the fridge.
• Freezing: If you have leftovers, smothered oxtails can be frozen for up to 3 months. Place the cooled oxtails in a freezer-safe container or ziplock bag. When ready to serve, thaw overnight in the refrigerator and reheat gently.
• Reheating: Reheat the oxtails on the stove over low heat or in the microwave until thoroughly heated. If the sauce has thickened, add a splash of beef broth or water to loosen it up.

Tip for Leftover Sauce
If you have extra sauce, it can be saved and used as a gravy for other dishes. Just store it in an airtight container in the fridge or freezer, and it’ll come in handy for future meals.

Variations

Smothered oxtails are a rich and comforting dish, and there are numerous ways to customize it to suit your tastes or dietary needs. Here are some variations to try:

1. Smothered Oxtails with Mushrooms
For added depth of flavor, sauté sliced mushrooms with the onions, garlic, carrots, and celery. Mushrooms will absorb the sauce, adding an earthy richness to the dish.

2. Spicy Smothered Oxtails
If you enjoy a bit of heat, add some chopped jalapeños or a dash of hot sauce to the recipe. You can also experiment with cayenne pepper or chili flakes to give the dish a kick.

3. Slow Cooker Smothered Oxtails
For a more hands-off approach, use a slow cooker to cook your oxtails. Brown the oxtails first, then add them to the slow cooker along with the broth, wine, and seasonings. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender and falls off the bone.

4. Smothered Oxtails with Vegetables
Add extra vegetables like parsnips, potatoes, or turnips to make the dish heartier. These vegetables will absorb the flavorful sauce, making them a delicious addition.

5. Caribbean-Inspired Smothered Oxtails
For a tropical twist, incorporate coconut milk into the sauce. Replace some of the beef broth with coconut milk and add a bit of allspice and ginger to bring in Caribbean flavors.

6. Red Wine Reduction
For a more intense flavor, reduce the wine before adding it to the pot. Let the wine simmer in a pan until it thickens, then add it to the dish. This will concentrate the wine’s flavors and add richness to the sauce.

7. Smothered Oxtails with Gravy
To create a thicker, richer gravy, use cornstarch instead of flour to thicken the sauce. You can make a slurry with cornstarch and cold water, then stir it into the simmering sauce to achieve a silky, velvety texture.

8. Smoky Smothered Oxtails
For a smoky flavor, add smoked paprika or even liquid smoke. This will give the oxtails a barbecue-like flavor that pairs wonderfully with the rich sauce.

9. Smothered Oxtails with Bacon
For a savory twist, cook a few slices of bacon until crispy, then crumble and stir it into the sauce. Bacon will add a nice smoky and salty depth to the dish.

10. Vegetarian Alternative
While oxtails are the star of this recipe, you can make a vegetarian version by substituting the oxtails with hearty root vegetables such as sweet potatoes or butternut squash. Use vegetable broth in place of beef broth for a plant-based version.

These variations allow you to put your own spin on a classic recipe while maintaining the dish’s comforting and savory qualities.

FAQs

1. Can I use beef short ribs instead of oxtails?
Yes, beef short ribs can be substituted for oxtails. They provide a similar tender texture and rich flavor, though oxtails have a unique gelatinous quality that contributes to the richness of the sauce.

2. Can I make this recipe ahead of time?
Absolutely! Smothered oxtails taste even better the next day as the flavors have time to meld. Simply store the cooked oxtails in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

3. Can I freeze smothered oxtails?
Yes, you can freeze smothered oxtails. Allow the dish to cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

4. Can I make this recipe in a slow cooker?
Yes, you can. Brown the oxtails first, then add them to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender and falling off the bone.

5. Can I use a pressure cooker for this recipe?
Yes, you can use a pressure cooker like an Instant Pot. After browning the oxtails, add the other ingredients and cook on high pressure for 45 minutes. Allow the pressure to naturally release before opening the lid.

6. What can I serve with smothered oxtails?
Smothered oxtails pair wonderfully with mashed potatoes, rice, cornbread, or crusty bread to soak up the flavorful sauce. You can also serve them with roasted vegetables or a fresh salad for a complete meal.

7. Can I use a different type of broth?
While beef broth enhances the flavor of oxtails, you can substitute chicken or vegetable broth if preferred. However, using beef broth adds a deeper, richer flavor to the dish.

8. How do I know when the oxtails are done cooking?
Oxtails are done when the meat is tender and easily falls off the bone. Depending on your cooking method, this may take 2.5 to 3 hours of simmering on low heat or 45 minutes in a pressure cooker.

9. Can I add more vegetables to this dish?
Yes, feel free to add more vegetables such as potatoes, parsnips, or mushrooms. They will soak up the savory sauce and make the dish even more hearty and flavorful.

10. What can I use to thicken the sauce if I don’t have flour?
If you don’t have flour, you can use cornstarch or arrowroot powder as an alternative to thicken the sauce. Make a slurry by mixing the cornstarch with a little cold water, then stir it into the simmering sauce.

Smothered oxtails are the epitome of comfort food, delivering a meal that’s both rich and satisfying. The slow-cooked tenderness of the oxtails combined with the savory gravy makes this dish a true crowd-pleaser. Whether you’re preparing it for a family dinner or a special occasion, this recipe will be sure to impress. Don’t forget to garnish with fresh parsley for that extra touch of flavor and color.

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