Smothered Oxtails

Step-by-step instructions

Ready to bring this delectable dish to life? Here’s how to do it:

Begin by seasoning the oxtails with kosher salt and freshly cracked black pepper.
Dredge each oxtail in flour, ensuring to shake off any excess.
Heat vegetable oil in a large pot over medium-high heat until shimmering.
Place the oxtails in the pot, browning them on all sides for about 4-5 minutes per side.
Once browned, remove the oxtails from the pot and set them aside.
In the same pot, add in the Worcestershire sauce and stir to combine with the drippings.
Return the oxtails to the pot, then add enough water to completely cover them.
Bring the mixture to a boil, then reduce the heat and let it simmer gently.
Cover the pot, allowing the oxtails to cook for 3-4 hours until they become tender and flavorful.
Once done, serve hot and enjoy!

Best ways to enjoy it

While smothered oxtails stand magnificently on their own, they truly shine with a few delicious accompaniments. Pair your dish with fluffy mashed potatoes to soak up that savory sauce, or serve it over a bed of buttery polenta for a comforting twist. Roasted vegetables or a crisp green salad complement the richness of the oxtails beautifully. Don’t forget to have some crusty bread on hand—perfect for mopping up every last bit of that luscious sauce!

Storage and reheating tips

Leftovers are the best part of making smothered oxtails! To store them, allow the dish to cool completely, then transfer it to an airtight container. In the fridge, it will stay fresh for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. When you’re ready to enjoy again, thaw in the refrigerator overnight and then gently reheat on the stove or in the microwave until warmed through. Always ensure food is heated to at least 165°F to ensure safety.

Helpful cooking tips

Want to take your smothered oxtails to the next level? Here are a few tips:

Sear Well: Make sure to brown the oxtails in batches if needed; overcrowding the pot can cause steaming rather than browning.
Flavor Boosters: Feel free to add chopped onions, garlic, or even a splash of red wine to enhance the flavor profile.
Adjust Consistency: If you prefer a thicker sauce, you can remove the oxtails once tender, blend the leftover liquid, and reduce it slightly before returning the meat.

Recipe variations

While the classic recipe is sure to please, experimenting with flavors makes it even more exciting! Try adding a dash of soy sauce or a sprinkle of smoked paprika for a unique twist. For those looking to kick it up a notch, a few teaspoons of hot sauce or diced jalapeños can introduce some heat. If you wish to cater to dietary needs, use plant-based Worcestershire sauce and substitute beef oxtails with jackfruit or mushrooms for a vegetarian experience that’s just as comforting.

FAQ

What is the cooking time for smothered oxtails?

The cooking time for smothered oxtails typically ranges from 3-4 hours on a low simmer, which allows the meat to become incredibly tender.

Can I use a slow cooker for this recipe?

Absolutely! To adapt this recipe for a slow cooker, follow the browning steps on the stove first, then combine everything in the slow cooker and cook on low for 6-8 hours.

How do I know if the oxtails are done?

You’ll know the oxtails are done when they are tender and the meat easily pulls away from the bone. Check this by simply using a fork to poke into the meat.