Smothered Oxtails recipe — fall-off-the-bone tender, deeply flavorful, and perfect over rice, mashed cauliflower, or just eaten with a spoon straight from the pot.
🍽️ Smothered Oxtails
Slow-Cooked | Southern-Style | Rich & Hearty
🕒 Prep Time: 15 min
⏱️ Cook Time: 3 hours
🍴 Servings: 4–6
✅ Ingredients:
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3–4 lbs oxtails, trimmed
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Salt & black pepper, to taste
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2 tbsp flour (or almond flour for low-carb)
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2–3 tbsp oil (avocado or vegetable)
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1 onion, sliced
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1 green bell pepper, sliced
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3–4 cloves garlic, minced
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2 cups beef broth
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1 tbsp Worcestershire sauce
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1 tsp paprika
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1 tsp thyme
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Optional: ½ tsp red pepper flakes (for heat)
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Optional: 1 tbsp tomato paste (for deeper flavor)
👨🍳 Instructions:
1. Season & Sear
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Pat oxtails dry. Season generously with salt and pepper.
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Lightly dust with flour on all sides.
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In a heavy pot or Dutch oven, heat oil over medium-high heat and sear oxtails until browned on all sides. Remove and set aside.
2. Build the Flavor
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In the same pot, sauté onions, bell peppers, and garlic until softened (5–7 min).
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Stir in paprika, thyme, and tomato paste if using. Cook for another minute.
3. Smother & Simmer
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Return oxtails to the pot. Add beef broth and Worcestershire sauce. Bring to a boil.
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Reduce heat, cover, and simmer on low for 2½ to 3 hours, or until meat is tender and falling off the bone.
4. Finish & Serve
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Remove the lid in the last 30 minutes to thicken the gravy, or stir in a cornstarch slurry for extra thickness.
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Serve hot over rice, mashed potatoes, or low-carb cauliflower mash. Garnish with fresh herbs if desired.
🍴 Tips:
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For extra richness, cook it a day ahead — flavors get even better overnight!
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Try adding a splash of red wine with the broth for a deeper flavor profile.