In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the oxtails in batches, ensuring they’re browned on all sides. This process should take about 5-7 minutes per batch. Once browned, remove the oxtails and set them aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, garlic, and bell pepper (if using). Sauté for about 5 minutes, or until the vegetables are softened and aromatic.
Make the Gravy:
Sprinkle the flour over the vegetables in the pot and stir to form a roux. Cook for about 2-3 minutes, ensuring the flour doesn’t burn.
Gradually add the beef broth while stirring to combine. Scrape up any browned bits from the bottom of the pot to incorporate the flavors into the gravy.
Add the tomato paste, Worcestershire sauce, soy sauce (if using), thyme, bay leaves, and any additional salt and pepper to taste. Stir well.
Simmer the Oxtails:
Return the browned oxtails to the pot, ensuring they are submerged in the gravy. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the oxtails simmer for 2.5 to 3 hours, or until the meat is tender and falls off the bone. Stir occasionally, and check the consistency of the gravy. If it becomes too thick, add a bit more beef broth or water.
Finish and Serve:
Once the oxtails are tender and the gravy is rich and thick, remove the bay leaves. Taste the gravy and adjust seasoning as needed.
Serve the smothered oxtails with mashed potatoes, rice, or cornbread. Garnish with fresh parsley for an added touch of color.
Tips for Serving and Storing
Serving Tips:
For a complete meal, serve the smothered oxtails with a side of sautéed greens or a fresh salad. The richness of the gravy pairs well with the freshness of vegetables.
If you’re making this for a special occasion, pair it with a glass of red wine, such as Cabernet Sauvignon, which complements the hearty flavors of the dish.
Storing Leftovers:
Store leftover smothered oxtails in an airtight container in the refrigerator for up to 3 days. The flavors often improve after sitting overnight.
To reheat, gently warm the oxtails and gravy on the stovetop over low heat, adding a little water or broth if the gravy has thickened too much. You can also reheat it in the microwave, but be sure to stir halfway through.
Variants
Spicy Smothered Oxtails: Add sliced jalapeños, hot sauce, or crushed red pepper flakes to the gravy for a spicy kick. Adjust the amount of heat based on your preference.
Slow Cooker Smothered Oxtails: For a hands-off approach, brown the oxtails first and then transfer them to a slow cooker with the vegetables, broth, and seasonings. Cook on low for 7-8 hours or until the meat is tender. This method will allow the flavors to meld even more.
Smothered Oxtails with Vegetables: For a more substantial meal, add root vegetables like carrots, potatoes, or parsnips to the pot during the last hour of cooking. They will soak up the flavors of the gravy and add extra heartiness to the dish.
Smothered Oxtails with Red Wine: For a deeper, more complex flavor, add 1/2 cup of red wine (such as Merlot or Cabernet Sauvignon) to the gravy after sautéing the vegetables. Let it reduce before adding the broth.
FAQ
Can I use a pressure cooker for oxtails? Yes, you can use a pressure cooker or Instant Pot for a faster cooking time. After browning the oxtails, add the vegetables, broth, and seasonings to the pot. Seal and cook on high pressure for about 45-50 minutes, then let the pressure release naturally. The result will be tender oxtails with a flavorful gravy in less time.
What can I serve with smothered oxtails besides rice and mashed potatoes? Smothered oxtails also go wonderfully with cornbread, collard greens, or buttered biscuits. For a lighter option, you can serve them with roasted vegetables or a simple green salad.
Can I freeze smothered oxtails? Yes, smothered oxtails freeze well. After they’ve cooled, place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop.
How do I know when the oxtails are done? Oxtails are done when the meat is tender and easily falls off the bone. If the meat is still tough after the suggested cooking time, continue simmering and check every 30 minutes until it’s fully tender.
Conclusion
Smothered oxtails are the perfect dish to serve when you’re craving comfort food that’s packed with rich, savory flavors. Whether you cook them on the stovetop, in a slow cooker, or in a pressure cooker, the result is always a satisfying meal. With tender oxtails bathed in a flavorful gravy, this dish pairs beautifully with a variety of sides and will leave you feeling full and content. So, gather your ingredients, fire up the stove, and enjoy the deliciousness of smothered oxtails with your loved ones.
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