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Smothered Oxtails

Fall-off-the-bone tender oxtails slow-braised in rich wine gravy with aromatics and herbs for the ultimate comfort food dinner.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs oxtails
  • 2 tbsp vegetable oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1 cup red wine dry red wine like Cabernet or Merlot
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 1/4 cup all-purpose flour for thickening
  • Salt and black pepper to taste
  • Fresh parsley optional, for garnish

Equipment

  • Large Dutch oven or heavy pot with lid
  • tongs
  • wooden spoon
  • Small bowl for flour slurry

Method
 

  1. Pat oxtails dry with paper towels and season generously with salt and black pepper on all sides.
  2. Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear oxtails for 3 to 4 minutes per side until deeply golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Cook for 5 to 7 minutes, stirring occasionally, until vegetables soften. Add minced garlic and cook 1 minute until fragrant.
  4. Push vegetables to the side and add tomato paste to the center of the pot. Cook for 2 minutes, stirring constantly, until paste darkens and smells sweet.
  5. Return oxtails to the pot. Pour in red wine, scraping bottom to release browned bits. Let bubble for 2 minutes. Add beef broth, bay leaves, thyme, rosemary, and paprika. Bring to a simmer.
  6. Cover pot with lid and reduce heat to low. Simmer for 2.5 to 3 hours until meat is fork-tender and falling off the bone. Check occasionally to maintain gentle simmer.
  7. Whisk flour with 1/4 cup cool water until smooth. Slowly stir slurry into simmering liquid. Cook uncovered for 10 to 15 minutes, stirring occasionally, until gravy thickens to coating consistency.
  8. Remove bay leaves. Taste and adjust salt and pepper. Garnish with fresh parsley if desired and serve hot.

Notes

Storage: Store in airtight container in refrigerator for up to 4 days or freeze for up to 3 months. Tastes even better the next day. Reheating: Reheat gently on stovetop over low heat, adding splash of broth if needed. Substitutions: Use beef short ribs if oxtails unavailable. Replace red wine with extra beef broth plus 2 tbsp balsamic vinegar for non-alcoholic version. Slow Cooker: Sear meat and aromatics first, then cook on low 6-7 hours or high 3-4 hours. Add flour slurry last 30 minutes on high.