Smothered oxtails are a comforting and flavorful dish often cooked low and slow to tenderize the meat and develop rich flavors. Here’s a basic recipe:
Ingredients:
- 3-4 pounds oxtails
- Salt and pepper to taste
- 3 tablespoons cooking oil (vegetable or olive oil)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cups beef broth or stock
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- Chopped fresh parsley for garnish (optional)
Instructions:
- Season the oxtails generously with salt and pepper.
- Heat the cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown the oxtails in batches on all sides until they are nicely seared. Remove the oxtails and set them aside.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for a few minutes until the vegetables start to soften.
- Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits.
- Stir in the tomato paste, bay leaves, dried thyme, paprika, and Worcestershire sauce.
- Return the browned oxtails to the pot, ensuring they are submerged in the liquid.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 3-4 hours or until the oxtails are tender and almost falling off the bone. Stir occasionally and check the liquid level; add more broth if needed to keep the oxtails covered.
- Once the oxtails are tender, taste and adjust the seasoning if necessary.
- Serve the smothered oxtails hot, spooning the flavorful sauce over them. Garnish with chopped fresh parsley if desired.
Smothered oxtails are often served with rice, mashed potatoes, or over creamy polenta to soak up the delicious sauce. This dish develops incredible flavors as it cooks slowly, resulting in tender and succulent meat. Adjust the seasonings and ingredients according to your taste preferences.
