Description

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

Season the Oxtails:
Generously season the oxtails with salt and pepper, ensuring each piece is well-coated.
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.
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.
Add Tomato Paste:
Stir in the tomato paste and cook for an additional 2 minutes, letting the paste caramelize and intensify in flavor.
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.
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.
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.
Taste and Adjust:
Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.
Serve:
Once the oxtails are tender and the sauce has thickened, serve the smothered oxtails hot. Garnish with chopped fresh parsley if desired.

Notes

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.