Description

Prepare to fall in love with this Smothered Oxtails recipe! It’s rich, savory, and absolutely mouthwatering—perfect for a comforting family dinner or when you want to impress guests with a classic Southern-inspired dish. Slow-cooked to tender perfection, the oxtails are coated in a flavorful gravy that pairs beautifully with rice, mashed potatoes, or cornbread. This hearty, soul-warming recipe is one you’ll want to keep forever—it’s that good!

Ingredients

• For the Oxtails:
• 2 1/2 pounds beef oxtails
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked or ground black pepper
• 2 tablespoons Worcestershire sauce
• For the Gravy:
• 1 1/4 cups all-purpose flour
• 3/4 cup vegetable oil
• Optional Add-Ins:
• 1 teaspoon garlic powder (for extra flavor)
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 cup chopped onions
• 1/4 cup chopped celery
• 1/4 cup chopped carrots

Preparation Method

Start by preparing the oxtails. Rinse them under cold water and pat them dry with paper towels. In a large bowl, season the oxtails evenly with kosher salt, black pepper, and Worcestershire sauce. Let them marinate for at least 30 minutes to allow the flavors to penetrate the meat.

While the oxtails are marinating, prepare the flour for dredging. In a shallow dish, place the all-purpose flour. If desired, season the flour with garlic powder, onion powder, or smoked paprika for added flavor.

Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the vegetable oil and allow it to heat until shimmering. Dredge each oxtail piece in the seasoned flour, shaking off any excess. Carefully place the oxtails in the hot oil, working in batches to avoid overcrowding the pan. Sear each piece on all sides until golden brown. This step locks in the flavor and creates a rich base for the gravy.

Once the oxtails are seared, remove them from the skillet and set aside. Reduce the heat to medium and carefully add the remaining flour to the oil in the skillet. Stir continuously with a wooden spoon or whisk to create a roux. Cook the roux until it reaches a golden brown color, about 5–7 minutes. Be patient and stir constantly to avoid burning.

If you’re using vegetables, add the chopped onions, celery, and carrots to the roux. Sauté for 2–3 minutes until the vegetables begin to soften. Gradually add warm water or beef stock to the roux, stirring constantly to create a smooth and thick gravy. Season with additional salt and pepper to taste.

Return the seared oxtails to the skillet, ensuring they’re submerged in the gravy. Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 2 1/2 to 3 hours, or until the oxtails are fork-tender and the gravy is rich and flavorful. Stir occasionally to prevent sticking and ensure even cooking.

Tips and Conclusion

For an even deeper flavor, try adding a splash of red wine or a bay leaf to the gravy while it simmers. Serve your smothered oxtails over a bed of white rice, creamy mashed potatoes, or alongside warm cornbread. To store leftovers, place them in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the oven to preserve their tenderness.

This Smothered Oxtails recipe is a true comfort food classic that’s bursting with rich, savory flavors. The tender oxtails and velvety gravy make every bite unforgettable. Share this recipe with your loved ones and enjoy the compliments that are sure to follow! Looking for more soulful recipes? Explore our collection for even more inspiration. Don’t forget to bookmark this recipe—you’ll be making it again and again!