Smothered Oxtails Recipe – A Hearty, Comforting Classic

Smothered oxtails are a soul-warming dish known for their deep, rich flavors and fall-off-the-bone tenderness. This dish is slow-cooked in a savory brown gravy until the meat is incredibly soft and infused with spices. Popular in Southern and Caribbean cuisine, smothered oxtails are the ultimate comfort food, best served with rice, mashed potatoes, or cornbread.

If you’re looking for a hearty, flavorful meal that will have everyone coming back for seconds, this smothered oxtail recipe is perfect for you!

Ingredients

For the Oxtails:

• 3–4 lbs oxtails, trimmed of excess fat
• 2 tbsp olive oil or vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup carrots, sliced
• 2 celery stalks, chopped
• 1 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp thyme (fresh or dried)
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional, for heat)
• 1/2 tsp salt (or to taste)
• 1 cup beef broth (or more as needed)
• 1 cup water
• 1/2 cup red wine (optional, for deeper flavor)
• 2 bay leaves
• 2 tbsp all-purpose flour (for thickening)

Preparation

Step 1: Season and Brown the Oxtails

1. Pat the oxtails dry with a paper towel.
2. In a large bowl, season them with smoked paprika, onion powder, garlic powder, thyme, black pepper, cayenne pepper, and salt.
3. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
4. Sear the oxtails in batches, browning them on all sides (about 3-4 minutes per side). This helps lock in flavor.
5. Remove the oxtails and set them aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the diced onion, bell pepper, celery, and carrots.
2. Cook for about 3-4 minutes until they soften.
3. Add the garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Gravy

1. Stir in the tomato paste and cook for 1-2 minutes.
2. Add Worcestershire sauce and soy sauce for umami depth.
3. Sprinkle in the flour and mix well, letting it cook for about 1 minute to remove the raw flour taste.

Step 4: Slow Cook the Oxtails

1. Slowly pour in the beef broth, water, and red wine (if using), stirring to combine.
2. Add bay leaves, then return the oxtails to the pot, submerging them in the liquid.
3. Cover and let simmer on low heat for 3–4 hours, stirring occasionally. The meat should be fork-tender and falling off the bone.

Step 5: Thicken the Gravy & Final Adjustments

1. If the gravy is too thin, remove a few tablespoons of liquid and mix with a bit of flour, then stir it back in.
2. Taste and adjust seasoning as needed.
3. Remove bay leaves before serving.

Variations

• Jamaican Style: Add Scotch bonnet peppers and allspice for an island twist.
• Creole Inspired: Use Cajun seasoning and add diced tomatoes.
• Instant Pot Version: Cook on high pressure for 45-50 minutes, then allow natural release.
• Oven-Braised Method: After browning the oxtails, bake in a covered dish at 325°F (163°C) for 3 hours.

Cooking Notes

• For deeper flavor, marinate the oxtails in the seasonings overnight.
• If using a slow cooker, sear the oxtails first, then transfer everything to the cooker and cook on low for 8 hours.
• Skim the fat: Oxtails release a lot of fat. Skim off excess fat from the surface before serving.

Serving Suggestions

Smothered oxtails pair beautifully with:

• White Rice or Rice & Peas – To soak up the delicious gravy.
• Mashed Potatoes – Creamy and perfect with the rich sauce.
• Cornbread – A Southern classic that balances the dish.
• Collard Greens or Green Beans – A great veggie side.

Tips for Perfect Smothered Oxtails

✅ Use fresh, high-quality oxtails for the best taste and tenderness.
✅ Don’t rush the cooking process—low and slow is key to melt-in-your-mouth texture.
✅ Deglaze the pot with wine or broth after searing to capture all the browned bits for extra flavor.
✅ Let the dish rest for 10 minutes before serving to allow the flavors to fully develop.

Prep & Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 3–4 hours
• Total Time: 3 hours 30 minutes – 4 hours 30 minutes

Nutritional Information (Per Serving – Approximate)

• Calories: 450-600 kcal
• Protein: 35g
• Sodium: 800mg
• Fat: 35g
• Carbohydrates: 12g

FAQs

1. What are oxtails?

Oxtails are the tail of a cow, known for their rich flavor and gelatinous texture when slow-cooked.

2. Can I make this dish ahead of time?

Yes! Smothered oxtails taste even better the next day as the flavors meld.

3. What’s the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

4. How do I reheat smothered oxtails?

Reheat on the stovetop over low heat, adding a bit of broth if needed.

5. Can I use a different cut of meat?

Beef short ribs or beef shank can work as substitutes, but oxtails have the best flavor.

Conclusion

Smothered oxtails are a comforting, rich, and flavorful dish perfect for any occasion. The slow-cooked, tender meat combined with a deeply savory gravy makes this recipe a must-try. Whether you enjoy it with rice, mashed potatoes, or cornbread, this dish will leave you satisfied and craving more.

Give this recipe a try, and let us know how it turns out! Happy cooking! 🍽️

Smothered Oxtails Recipe – A Hearty, Comforting Classic

---

• Author: Diana Carrozza

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

For the Oxtails:

• 3–4 lbs oxtails, trimmed of excess fat
• 2 tbsp olive oil or vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup carrots, sliced
• 2 celery stalks, chopped
• 1 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp thyme (fresh or dried)
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional, for heat)
• 1/2 tsp salt (or to taste)
• 1 cup beef broth (or more as needed)
• 1 cup water
• 1/2 cup red wine (optional, for deeper flavor)
• 2 bay leaves
• 2 tbsp all-purpose flour (for thickening)

---

Instructions

Step 1: Season and Brown the Oxtails

1. Pat the oxtails dry with a paper towel.
2. In a large bowl, season them with smoked paprika, onion powder, garlic powder, thyme, black pepper, cayenne pepper, and salt.
3. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
4. Sear the oxtails in batches, browning them on all sides (about 3-4 minutes per side). This helps lock in flavor.
5. Remove the oxtails and set them aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the diced onion, bell pepper, celery, and carrots.
2. Cook for about 3-4 minutes until they soften.
3. Add the garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Gravy

1. Stir in the tomato paste and cook for 1-2 minutes.
2. Add Worcestershire sauce and soy sauce for umami depth.
3. Sprinkle in the flour and mix well, letting it cook for about 1 minute to remove the raw flour taste.

Step 4: Slow Cook the Oxtails

1. Slowly pour in the beef broth, water, and red wine (if using), stirring to combine.
2. Add bay leaves, then return the oxtails to the pot, submerging them in the liquid.
3. Cover and let simmer on low heat for 3–4 hours, stirring occasionally. The meat should be fork-tender and falling off the bone.

Step 5: Thicken the Gravy & Final Adjustments

1. If the gravy is too thin, remove a few tablespoons of liquid and mix with a bit of flour, then stir it back in.
2. Taste and adjust seasoning as needed.
3. Remove bay leaves before serving.

Notes

• For deeper flavor, marinate the oxtails in the seasonings overnight.
• If using a slow cooker, sear the oxtails first, then transfer everything to the cooker and cook on low for 8 hours.
• Skim the fat: Oxtails release a lot of fat. Skim off excess fat from the surface before serving.