Smothered Oxtails Recipe
Ingredients:
For the Oxtails:
2 ½ - 3 lbs oxtails, trimmed of excess fat
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for heat)
½ cup all-purpose flour (for dredging)
3 tablespoons vegetable oil (or bacon grease)
For the Gravy:
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
2 stalks celery, diced
4 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth (or water with bouillon cubes)
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried parsley
2 bay leaves
1 tablespoon cornstarch (mixed with 2 tablespoons cold water, optional for thickening)
Instructions:
1. Prepare and Brown the Oxtails:
Season the oxtails with salt, pepper, garlic powder, onion powder, paprika, and cayenne.
Dredge the oxtails lightly in flour, shaking off any excess.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Brown the oxtails on all sides, about 3-4 minutes per side. Remove and set aside.
2. Cook the Aromatics:
In the same skillet, add the onions, bell pepper, and celery. Sauté for 4-5 minutes until softened.
Add the garlic and cook for 1 minute, stirring frequently.
3. Build the Gravy:
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Gradually add the beef broth, stirring to combine.
Add Worcestershire sauce, thyme, parsley, and bay leaves.
4. Simmer the Oxtails:
Return the browned oxtails to the skillet or transfer everything to a slow cooker if preferred.
Cover and simmer on low heat for 3-4 hours, or until the oxtails are fork-tender. Stir occasionally to prevent sticking.
For a slow cooker: Cook on low for 7-8 hours or on high for 4-5 hours.
5. Thicken the Gravy (Optional):
If the gravy is too thin, stir in the cornstarch slurry and simmer for another 5-10 minutes until thickened.
6. Serve:
Serve the smothered oxtails over rice, mashed potatoes, or with cornbread to soak up the delicious gravy.