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:

  • 3–4 lbs oxtails, trimmed

  • Salt & black pepper, to taste

  • 2 tbsp flour (or almond flour for low-carb)

  • 2–3 tbsp oil (avocado or vegetable)

  • 1 onion, sliced

  • 1 green bell pepper, sliced

  • 3–4 cloves garlic, minced

  • 2 cups beef broth

  • 1 tbsp Worcestershire sauce

  • 1 tsp paprika

  • 1 tsp thyme

  • Optional: ½ tsp red pepper flakes (for heat)

  • Optional: 1 tbsp tomato paste (for deeper flavor)


👨‍🍳 Instructions:

1. Season & Sear

  • Pat oxtails dry. Season generously with salt and pepper.

  • Lightly dust with flour on all sides.

  • 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

  • In the same pot, sauté onions, bell peppers, and garlic until softened (5–7 min).

  • Stir in paprika, thyme, and tomato paste if using. Cook for another minute.

3. Smother & Simmer

  • Return oxtails to the pot. Add beef broth and Worcestershire sauce. Bring to a boil.

  • 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

  • Remove the lid in the last 30 minutes to thicken the gravy, or stir in a cornstarch slurry for extra thickness.

  • Serve hot over rice, mashed potatoes, or low-carb cauliflower mash. Garnish with fresh herbs if desired.


🍴 Tips:

  • For extra richness, cook it a day ahead — flavors get even better overnight!

  • Try adding a splash of red wine with the broth for a deeper flavor profile.

By Admin

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