These Southern-style Smothered Oxtails are cooked in a flavorful homemade onion and garlic gravy until they are fall-off-the-bone tender!
TO MAKE SMOTHERED OXTAILS, YOU WILL NEED
Smothered Oxtails:
- 3 – 4 lbs of oxtails, 1” thick
- ½ – 1 cup of flour
- Salt and pepper
- 1 tbsp garlic powder
- 2 tsp paprika
- 2 medium onions, cut in half
- 1 – 2 bulbs of garlic, peeled
- 3 – 4 cups or broth (I used beef)
- 4 – 5 good shakes of Worcestershire
Gravy:
- 2 tbsp fat
- ¼ cup flour
- 1 tbsp Italian
- 2 tsp sage
- 1 tsp garlic powder
- 1 tsp onion powder
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE SMOTHERED OXTAILS?
- Smothered Oxtails:
Step 1: You can make them in the stove or the oven, if you’re doing the stove then turn the oven to 300F.
Step 2: Add flour and seasoning (salt, pepper, garlic powder, paprika). Coat oxtails in flour, shake excess flour and set aside
Step 3: Heat 1 tbsp oil, in large pot (if using oven use oven safe pot w/ lid).
Sear oxtails until brown on all sides, work in batches if you have too. Remove all oxtails, add onions and garlic. Stir and let cook for 5 minutes.
Step 4: Deglaze the pot with like ½ – 1 cup of broth. Then add all oxtails back to pot, and bay leafs. Add rest of broth.
Step 5: Bring to a boil, then turn to medium/ medium low and let cook, stirring occasionally for 2 – 3hrs until meat is pulled away from the bone.
If doing this in the oven put the pot on the oven and let roast for 3 – 4 hours. Lid on.
Step 6: When oxtails are done, remove oxtails and drain oxtail drippings through a fine mesh strainer, and into a bowl. Discard the solids. Keep the liquid, don’t add the liquids back.
- Gravy:
Step 1: In a pot/skillet, add 2 tbsp fat over medium/ medium low heat. Then add the flour and the seasoning.
Step 2: Whisk the flour with the seasoning and cook until browned about 5 – 10 minutes… deglaze the pan with broth/ water I used like 2 cups and let reduce until thick.
Step 3: Before it too thick, you can add the oxtails to the gravy. And let it thicken/ heat up the oxtails.
Step 4: Serve and enjoy your freshly made Smothered Oxtails.
RECIPE NOTES AND HELPFUL TIPS:
Look for fresh oxtails with a good amount of meat and fat. The meat should be well-marbled for the best flavor.
Allow the oxtails to simmer slowly. This slow-cooking method helps tenderize the meat and allows the flavors to meld.
Serve the smothered oxtails over rice, mashed potatoes, or grits. Garnish with fresh herbs like parsley or green onions.
NUTRITIONAL INFORMATION:
Yield: 4 | Estimate the nutritional information for each serving:
Calories: 569kcal | Total Fat: 30g | Cholesterol: 249mg | Sodium: 1109mg | Total Carbohydrates: 2g | Sugar: 1g | Protein: 70g | Calcium: 84mg | Iron: 10mg | Potassium: 51mg | Fiber: 1g | Vitamin A: 237IU | Vitamin C: 2mg
FREQUENTLY ASKED QUESTIONS (FAQs):
1. Can I use a slow cooker for Smothered Oxtails?
Yes, you can adapt the recipe for a slow cooker. Brown the oxtails before placing them in the slow cooker and adjust the cooking time accordingly.
2. What sides pair well with Smothered Oxtails?
Collard greens, cornbread, or a side of black-eyed peas are classic Southern choices. Rice or mashed potatoes also complement the dish.
3. Can I freeze Smothered Oxtails?
Yes, you can freeze leftover Smothered Oxtails. Allow them to cool before transferring to a freezer-safe container. Reheat on the stovetop for best results.
4. How do I adjust the spice level?
Control the spice by adjusting the amount of black pepper, red pepper flakes, or hot sauce according to your taste preferences.
5. Can I make it in advance?
Smothered Oxtails often taste even better the next day. You can make it in advance and reheat for a convenient and flavorful meal.
Let’s Make This Southern Smothered Oxtails!
And there you have it – this easy, yummy Southern Smothered Oxtails is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
The Best Southern Smothered Oxtails
Print ThisIngredients
- >>>Smothered Oxtails:
- 3 - 4 lbs of oxtails, 1” thick
- ½ - 1 cup of flour
- Salt and pepper
- 1 tbsp garlic powder
- 2 tsp paprika
- 2 medium onions, cut in half
- 1 - 2 bulbs of garlic, peeled
- 3 - 4 cups or broth (I used beef)
- 4 - 5 good shakes of Worcestershire
- >>>Gravy:
- 2 tbsp fat
- ¼ cup flour
- 1 tbsp Italian
- 2 tsp sage
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Smothered Oxtails:
Step 1: You can make them in the stove or the oven, if you’re doing the stove then turn the oven to 300F.
Step 2: Add flour and seasoning (salt, pepper, garlic powder, paprika). Coat oxtails in flour, shake excess flour and set aside
Step 3: Heat 1 tbsp oil, in large pot (if using oven use oven safe pot w/ lid).
Sear oxtails until brown on all sides, work in batches if you have too. Remove all oxtails, add onions and garlic. Stir and let cook for 5 minutes.
Step 4: Deglaze the pot with like ½ – 1 cup of broth. Then add all oxtails back to pot, and bay leafs. Add rest of broth.
Step 5: Bring to a boil, then turn to medium/ medium low and let cook, stirring occasionally for 2 – 3hrs until meat is pulled away from the bone.
If doing this in the oven put the pot on the oven and let roast for 3 – 4 hours. Lid on.
Step 6: When oxtails are done, remove oxtails and drain oxtail drippings through a fine mesh strainer, and into a bowl. Discard the solids. Keep the liquid, don’t add the liquids back.
- Gravy:
Step 1: In a pot/skillet, add 2 tbsp fat over medium/ medium low heat. Then add the flour and the seasoning.
Step 2: Whisk the flour with the seasoning and cook until browned about 5 – 10 minutes… deglaze the pan with broth/ water I used like 2 cups and let reduce until thick.
Step 3: Before it too thick, you can add the oxtails to the gravy. And let it thicken/ heat up the oxtails.
Step 4: Serve and enjoy your freshly made Smothered Oxtails.
