Okay, stop what you’re doing because this Smothered Oxtails recipe is about to blow your mind. Picture tender, melt-in-your-mouth oxtails, smothered in a rich, savory gravy that’s packed with flavor. Trust me, this dish is the ultimate comfort food. When you take a bite, you’ll feel like you’ve been transported to your grandma’s kitchen, where time slows down, and the air is filled with delicious aromas.
This recipe is perfect for those cozy days when you want to indulge in something hearty, but also when you want to impress your family or guests with a dish that’s as comforting as it is delicious. The slow-cooked oxtails are infused with spices, garlic, and herbs, and that gravy… oh, that gravy is everything. You won’t want to miss it!
Why You’ll Love Smothered Oxtails
This dish isn’t just food; it’s a complete experience. It’s one of those recipes you’ll keep coming back to, not just because it’s easy to make, but because it fills your heart and your stomach. Here’s why you’re going to adore it:
- Versatile: Perfect for a Sunday dinner with the family, or as a show-stopping dish at a gathering. Whether it’s just you or a group of friends, these oxtails are guaranteed to steal the show.
- Budget-Friendly: This recipe uses simple, straightforward ingredients, so you don’t have to break the bank to make something amazing. It’s all about making the most of what you’ve got and turning it into something spectacular.
- Quick and Easy: Even though it’s a slow-cooked dish, the prep time is minimal. Toss everything into the pot, and let the flavors come together as the oxtails cook to perfection.
- Customizable: You can adjust the seasonings to suit your taste. Add a little extra heat if you love spice, or dial it back for a more mellow flavor profile.
- Crowd-Pleasing: Kids, adults, anyone—this dish is a winner across the board. When it’s served, everyone will be going back for seconds, and maybe even thirds!

Ingredients
Here’s the magic that turns simple ingredients into a sensational dish. Let’s break it down:
- Oxtails: The star of the show. These cuties become tender and flavorful as they slow-cook, soaking up all the spices and seasonings.
- Onions and Garlic: Aromatic, savory, and essential for building that deep flavor base. You can never have too much onion or garlic!
- Beef Broth: This creates the rich, savory liquid that helps cook the oxtails and forms the base of the smothered gravy.
- Spices: A blend of thyme, bay leaves, and paprika to bring everything to life.
- Tomato Paste: Adds a little tang and depth, perfect for balancing the savory gravy.
- Bell Pepper: For a touch of sweetness and color that makes the dish even more inviting.
- Oil and Flour: Used to make a roux, which thickens the gravy to that perfect smothered consistency.
(Note: The full list of ingredients and measurements is available in the recipe card above.)
Instructions
Now, let’s dive into the steps to bring this dish to life:
Preheat Your Cooking Vessel
Start by heating a large pot or Dutch oven on medium-high heat. You want it nice and hot before you start browning the oxtails. This helps lock in all the flavors.
Brown the Oxtails
Season the oxtails with salt, pepper, and paprika, and brown them in the hot oil. This should take about 4–5 minutes per side. Don’t rush this step—the caramelized bits will add flavor to the gravy!
Sauté the Aromatics
Once the oxtails are browned, remove them from the pot. In the same pot, toss in your onions, garlic, and bell peppers. Let them cook until softened and fragrant, about 5 minutes.
Build the Flavor Base
Add tomato paste, thyme, and bay leaves to the pot. Stir everything around to combine, letting the tomato paste cook out a bit to deepen in flavor.
Add the Broth
Pour in your beef broth, scraping up all the delicious brown bits from the bottom of the pot. This is where the magic happens! Bring everything to a simmer.
Simmer the Oxtails
Return the browned oxtails to the pot. Cover and reduce the heat to low. Let everything simmer for 2-3 hours, or until the oxtails are tender and the flavors have melded together.
Thicken the Gravy
Once the oxtails are tender, remove them from the pot. In a separate pan, make a quick roux by cooking flour and oil together until golden brown. Whisk the roux into the gravy and simmer until it thickens to a rich, smothered consistency.
Serve and Enjoy
Place the oxtails back into the pot, making sure they’re covered in that gorgeous gravy. Let it all come together for a few more minutes, then serve warm over rice, mashed potatoes, or a hearty loaf of bread.
How to Serve Smothered Oxtails
- Rice: Serve with steamed white or brown rice to soak up all that savory gravy.
- Mashed Potatoes: Creamy mashed potatoes are the perfect pairing to complement the richness of the oxtails.
- Bread: A crusty loaf or cornbread is fantastic for sopping up that flavorful sauce.
Additional Tips
- Prep Ahead: You can brown the oxtails the night before, then store them in the fridge until you’re ready to cook. It’ll save you some time on the day you plan to serve them.
- Spice It Up: If you like a bit of heat, toss in some chili flakes or cayenne pepper to the broth.
- Make It a Meal: Serve with your favorite veggies like collard greens or roasted carrots for a well-rounded dinner.
- Store Leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors only get better the next day!
FAQ Section
Q1: Can I make this ahead of time?
A1: Absolutely! This recipe actually gets better with time, so feel free to make it a day ahead and let the flavors meld overnight.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days. Reheat gently to keep the oxtails tender.
Q3: Can I freeze this dish?
A3: Yes! Let the dish cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat when ready.
Q4: What can I serve with this dish?
A4: Rice, mashed potatoes, or crusty bread make excellent sides to mop up all that gravy. You could also serve a side of sautéed greens for a balanced meal.
Q5: How do I reheat the oxtails?
A5: Reheat in a pot over low heat, adding a little water or broth to keep the gravy nice and smooth.
Q6: Can I make this dish in a slow cooker?
A6: Yes! Brown the oxtails first, then add all the ingredients to a slow cooker. Cook on low for 6-8 hours until the oxtails are tender.
Q7: Can I use a different cut of beef?
A7: You can substitute with beef short ribs or stew meat, but oxtails are the traditional choice for that fall-off-the-bone tenderness!
Q8: Is there a way to make this recipe spicier?
A8: Add a little extra cayenne pepper or chili powder to kick up the heat.
Q9: What’s the best way to make this dish more flavorful?
A9: The slow cooking process really brings out the flavor, but you can also marinate the oxtails overnight to infuse more depth into the meat.
Q10: How do I know when the oxtails are done?
A10: When the meat is falling off the bone and the gravy is thick and flavorful, you know it’s time to eat!
Conclusion
And there you have it—your new favorite comfort food! Smothered Oxtails are so tender, flavorful, and satisfying, you’ll be dreaming about them long after the last bite. Whether you’re serving them for a special occasion or just craving some seriously delicious comfort food, this recipe is sure to hit the spot. Go ahead, give it a try—you won’t regret it!
PrintSmothered Oxtails Recipe
Tender, fall-off-the-bone oxtails cooked in a rich and flavorful gravy with smoked paprika, a hint of heat from cayenne pepper, and fresh thyme. Perfect served over mashed potatoes, rice, or cornbread.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Braised
- Cuisine: Southern
- Diet: Gluten Free
Ingredients
- For the Oxtails:
- 2 1/2 pounds beef oxtails
- 1 1/4 cups all-purpose flour
- 2 tbsp Worcestershire sauce
- 2 tsp kosher salt
- 1 tsp freshly cracked or ground black pepper
- 3/4 cup vegetable oil
- 1 large onion, sliced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for heat)
- 3 cups beef broth (or more as needed)
- 1 tbsp beef bouillon (optional, for extra richness)
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 2 bay leaves
- 1 tbsp butter (for extra richness)
Instructions
- Prepare the Oxtails:
- Rinse and pat dry the oxtails. Season with Worcestershire sauce, salt, and black pepper. Let marinate for at least 30 minutes (overnight for deeper flavor).
- Dredge and Brown:
- Dredge oxtails in flour. Heat vegetable oil in a Dutch oven over medium-high heat. Brown oxtails on all sides (3-4 minutes per side), then set aside.
- Sauté the Aromatics:
- In the same pot, sauté onions and bell peppers for 3 minutes until softened. Add garlic, cooking for an additional 30 seconds until fragrant.
- Build the Flavor:
- Stir in tomato paste, smoked paprika, and cayenne pepper (if using). Let cook for a minute to deepen the flavor.
- Simmer Low and Slow:
- Pour in beef broth, scraping the pot to release all browned bits. Add beef bouillon, thyme, and bay leaves. Return oxtails to the pot, ensuring they are mostly submerged. Bring to a simmer, then reduce heat to low. Cover and cook for 2.5–3 hours, or until oxtails are tender.
- Thicken and Serve:
- Remove bay leaves and thyme. Stir in butter for extra richness. If gravy is too thin, mix cornstarch with water and add to thicken. Continue cooking for a few more minutes.
Notes
- You can adjust the thickness of the gravy by adding more or less cornstarch slurry.
- Serve over mashed potatoes, rice, or cornbread for a hearty meal.
Nutrition
- Serving Size: 1 portion
- Calories: 540 kcal
- Sugar: 5g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg