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Smothered Oxtails Recipe

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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.

Ingredients

Scale
  1. For the Oxtails:
    1. 2 1/2 pounds beef oxtails
    2. 1 1/4 cups all-purpose flour
    3. 2 tbsp Worcestershire sauce
    4. 2 tsp kosher salt
    5. 1 tsp freshly cracked or ground black pepper
    6. 3/4 cup vegetable oil
    7. 1 large onion, sliced
    8. 1 green bell pepper, chopped
    9. 3 cloves garlic, minced
    10. 2 tbsp tomato paste
    11. 1 tsp smoked paprika
    12. 1/2 tsp cayenne pepper (optional for heat)
    13. 3 cups beef broth (or more as needed)
    14. 1 tbsp beef bouillon (optional, for extra richness)
    15. 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
    16. 2 bay leaves
    17. 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

Find it online: https://grandmarecipesflash.com/smothered-oxtails-recipe/