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Smothered Oxtails

Seasoned recipe · Published October 30, 2026

Fall-off-the-bone oxtails braised low and slow in a rich onion gravy. Serve over rice or mashed potatoes.

Ingredients

• 4 lb oxtails, trimmed
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/4 cup all-purpose flour
• 3 tbsp vegetable oil
• 2 onions, sliced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef stock
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce

Method

1. Season oxtails with salt, pepper, garlic powder and paprika. Dredge lightly in flour, shaking off the excess.
2. Heat oil in a Dutch oven over medium-high heat. Brown oxtails in batches, about 4 minutes per side. Set aside.
3. In the same pot cook onions and bell pepper 6 minutes. Add garlic and tomato paste and cook 2 minutes.
4. Add stock, bay leaves, thyme and Worcestershire, scraping up the browned bits. Return oxtails to the pot.
5. Cover and simmer on low heat, or in a 325°F (160°C) oven, for 2.5 to 3 hours until the meat pulls from the bone.
6. Skim fat from the surface. If the gravy is thin, simmer uncovered 10 minutes. Taste and adjust salt.

Tips

• Make it a day ahead. The fat solidifies on top once chilled and is easy to lift off.

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