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Smothered Oxtails

Nothing surpasses the rich taste and soft flesh of Smothered Oxtails on a cold evening. Dive into comfort food nirvana!
Prep Time20 minutes
Active Time4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Smothered Oxtails
Yield: 6

Materials

  • - 3 lbs oxtails trimmed
  • - Salt and pepper to taste
  • - 1/4 cup all-purpose flour
  • - 3 tablespoons olive oil
  • - 1 large onion chopped
  • - 3 cloves garlic minced
  • - 1 cup beef broth
  • - 1 cup red wine
  • - 2 carrots chopped
  • - 2 stalks celery chopped
  • - 2 bay leaves
  • - 1 teaspoon dried thyme
  • - 1 tablespoon Worcestershire sauce

Instructions

  • Season the oxtails with salt and pepper, then gently cover them with flour.
  • In a large saucepan, heat the olive oil on medium-high. Cook the oxtails on all sides until browned. Remove and set aside.
  • In the same saucepan, sauté the onion and garlic until tender.
  • Return the oxtails to the pot. Combine the beef broth, red wine, carrots, celery, bay leaves, thyme, and Worcestershire sauce.
  • Bring to a boil, then turn the heat down to low. Cover and simmer for 3-4 hours, or until the meat is tender and falling off the bone.
  • Remove the bay leaves and serve the oxtails with their gravy.