Smothered oxtails are slow-braised beef oxtails cooked until they’re fall-off-the-bone tender in a rich onion and garlic brown gravy. They’re delicious served over white rice, mashed potatoes, or creamy grits.
Ingredients
- 3–4 lb beef oxtails
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne (optional)
- ½ cup all-purpose flour (for dredging)
- 2–3 tbsp vegetable oil
- 1 large onion, sliced
- 1 green bell pepper, sliced (optional)
- 3 cloves garlic, minced
- 2 tbsp tomato paste (optional, for deeper flavor)
- 3 cups beef broth
- 1 tsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, to thicken)
Instructions
- Pat the oxtails dry. Season with salt, pepper, garlic powder, onion powder, paprika, and cayenne.
- Lightly coat the oxtails in flour, shaking off any excess.
- Heat the oil in a heavy Dutch oven over medium-high heat. Brown the oxtails on all sides, about 3–4 minutes per side. Remove and set aside.
- In the same pot, cook the onion and bell pepper until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste if using.
- Pour in a little beef broth to scrape up the browned bits from the bottom of the pot.
- Return the oxtails to the pot. Add the remaining broth, Worcestershire sauce, thyme, and bay leaves. The liquid should come about three-quarters of the way up the meat.
- Cover and simmer on low for 3–3½ hours, or bake at 325°F (163°C) for the same amount of time, until the meat is fork-tender.
- Remove the oxtails. Discard the bay leaves and thyme stems. If you want a thicker gravy, stir in the cornstarch slurry and simmer for 2–3 minutes.
- Return the oxtails to the gravy and spoon the sauce over them before serving.
Serving Suggestions
- Steamed white rice
- Creamy mashed potatoes
- Buttered grits
- Collard greens
- Candied yams
- Cornbread