Smothered oxtails are a dish made from oxtail, which is a cut of meat from the tail of a cow, that is cooked low and slow in a flavorful sauce until it becomes tender and falls off the bone.
The oxtails are typically browned, then braised in a rich gravy made with ingredients such as onions, garlic, tomatoes, herbs, and spices.
The dish is often served over rice or with vegetables, and it is known for its rich, savory flavors and hearty texture.
How to Make Smothered Oxtails
A family reunion was my favorite time to create this dish. I wanted to make a special lunch for my family from across the nation.
Smothered oxtails were delicious. As the oxtails simmered, the rich perfume filled the air, building anticipation with each hour. Reactions were priceless when the food was served.
The silky sauce and delicate flesh slid off the bone with a little prod. I was proud to have given my family such a wonderful gastronomic experience.
I’ll show you how to make the best-smothered oxtails and answer some relevant questions. Let’s start making this ultimate comfort food!
Smothered Oxtails Ingredients
- 2 to 3 pounds of oxtails, trimmed and cut into pieces
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 cups beef broth
- 1 cup red wine
- 1 can (14 ounces) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Step by Step Instructions to Make Smothered Oxtails
Step 2: Coat the Oxtails with Flour
In a large bowl, season the oxtail pieces with salt and pepper. Then, dredge them in flour, shaking off any excess. The flour will help to thicken the gravy as the oxtails cook.
Step 3: 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, being careful not to overcrowd the pot, and brown them on all sides until they are deeply caramelized.
This step adds depth and richness to the dish by developing a Maillard reaction, which creates complex flavors.
Step 4: Sauté the Aromatics
Once the oxtails are browned, remove them from the pot and set them aside. In the same pot, add the diced onion, minced garlic, celery, and carrots.
Sauté the vegetables until they are softened and lightly browned, about 5 minutes. This will create a flavor base for the gravy.
Step 5: Deglaze the Pot
Deglazing is a crucial step in making smothered oxtails, as it helps to release the browned bits (fond) from the bottom of the pot, adding depth and flavor to the gravy.
To deglaze the pot, pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer for a few minutes, allowing it to reduce slightly and intensify in flavor.
Step 6: Add the Braising Liquid and Seasonings
Next, add the beef broth, diced tomatoes (with their juice), bay leaves, dried thyme, and smoked paprika to the pot. Stir well to combine all the flavors.
The braising liquid will help to tenderize the oxtails as they simmer in the pot and create a rich and savory gravy.
Step 7: Simmer and Cook
Once the braising liquid and seasonings are added, return the browned oxtails to the pot, nestling them into the liquid.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot with a lid. Let the oxtails simmer gently for 2 to 3 hours, or until the meat is fork-tender and easily falls off the bone.
The slow cooking process will result in a melt-in-your-mouth texture and deeply infused flavors.
Step 8: Thicken the Gravy
Once the oxtails are cooked to perfection, it’s time to thicken the gravy. Remove the lid from the pot and increase the heat to medium.
In a small bowl, whisk together 1/4 cup of flour with 1/2 cup of water until smooth, creating a slurry.
Slowly pour the slurry into the pot while whisking constantly, until the gravy thickens to your desired consistency.
Let the gravy simmer for a few more minutes to cook out the raw flour taste.
Step 9: Serve and Garnish
Once the gravy has thickened, it’s time to serve up the smothered oxtails. Remove the bay leaves from the pot and discard them.
Spoon the oxtails and the rich gravy over a bed of fluffy rice, creamy mashed potatoes, or your favorite side dish.
Garnish with freshly chopped parsley for a burst of freshness and color. The aroma of the dish will be irresistible, and the flavors will dance on your taste buds.
Smothered Oxtails FAQ
Do you have to brown oxtails before you cook them?
No, you don’t have to brown oxtails before you cook them.
How long should you soak oxtails?
soak for 3-4 hours.
Do I need to soak oxtails before cooking?
No, oxtails can be cooked without soaking.
How to Store and Reheat Smothered Oxtails
Storing and reheating smothered oxtails properly is essential to maintain their flavor and texture.
Storing:
Allow the smothered oxtails to cool to room temperature before storing them. It’s important to not leave them at room temperature for more than 2 hours to prevent food safety concerns.
Transfer the leftovers to an airtight container or wrap them tightly with plastic wrap or aluminum foil.
Store the smothered oxtails in the refrigerator for up to 2-3 days.
Reheating:
- To reheat smothered oxtails, take them out of the refrigerator and allow them to come to room temperature for about 15-30 minutes.
- Place the oxtails and gravy in a saucepan or Dutch oven over low heat. Add a splash of water or beef broth to prevent the gravy from becoming too thick.
- Heat the oxtails and gravy slowly, stirring occasionally, until heated through. Be careful not to overheat or boil the gravy, as it may separate or lose its flavor.
- Once heated through, you can transfer the smothered oxtails to a serving dish and garnish with fresh parsley or other herbs, if desired, before serving.
Alternatively, you can also reheat smothered oxtails in the microwave. Here’s how:
Place the smothered oxtails and gravy in a microwave-safe dish.
Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
Microwave on medium or medium-high heat in short intervals, stirring occasionally, until heated through.
Let the oxtails rest for a minute or two before serving.
How to Serve Smothered Oxtails
Smothered oxtails are best served atop a bed of mashed potatoes or polenta, in my opinion.
This smooth and creamy texture goes wonderfully with the soft, melt-in-your-mouth beef and the thick, delicious sauce.
The oxtail gravy enhances the already delicious potatoes or polenta to a divine level.
In terms of presentation, I like to serve the oxtails and gravy atop a heaping mound of mashed potatoes or polenta.
A dash of freshly chopped parsley adds a bright note of flavor and color. The oxtails are snuggled in a flavorful gravy, and both the smell and appearance of the dish are extremely enticing.
When my guests take their first mouthful, I get the biggest kick out of seeing the joy on their faces.
The meat is so juicy and soft that it practically melts on their lips, while the flavorful gravy coats their tongues and stimulates their taste receptors.
Serving this dish to my loved ones gives me great pleasure because I know they will cherish every bite.
Smothered Oxtails Recipe
Ingredients
- 2 to 3 pounds of oxtails trimmed and cut into pieces
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large onion diced
- 2 cloves of garlic minced
- 2 celery stalks diced
- 2 carrots peeled and diced
- 2 cups beef broth
- 1 cup red wine
- 1 can 14 ounces diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Season the oxtail pieces with salt and pepper in a large bowl. Dredge them in flour, shaking off any excess.
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Brown the oxtails in batches on all sides until deeply caramelized. Remove them from the pot and set them aside.
- In the same pot, add the diced onion, minced garlic, celery, and carrots. Sauté the vegetables until softened and lightly browned, about 5 minutes.
- Deglaze the pot by pouring in the red wine and using a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer for a few minutes to reduce slightly.
- Add the beef broth, diced tomatoes (with their juice), bay leaves, dried thyme, and smoked paprika to the pot. Stir well to combine.
- Return the browned oxtails to the pot, nestling them into the liquid. Bring the mixture to a simmer, then reduce the heat to low and cover the pot with a lid. Let the oxtails simmer gently for 2 to 3 hours, or until the meat is fork-tender and easily falls off the bone.
- Once the oxtails are cooked, remove the lid from the pot and increase the heat to medium. In a small bowl, whisk together 1/4 cup of flour with 1/2 cup of water until smooth to create a slurry. Slowly pour the slurry into the pot while whisking constantly, until the gravy thickens to your desired consistency.
- Let the gravy simmer for a few more minutes to cook out the raw flour taste.
- Remove the bay leaves from the pot and discard them. Serve the smothered oxtails over a bed of rice, mashed potatoes, or your favorite side dish. Garnish with freshly chopped parsley for a burst of freshness and color.
