This Smothered Oxtails

Smothered oxtails are a comforting and flavorful dish that is perfect for a cozy meal at home. Oxtails are a cut of beef that comes from the tail of the cow and is known for its rich, beefy flavor and tender, fall-off-the-bone meat.

To make smothered oxtails, start by seasoning the oxtails with salt, pepper, and your favorite herbs and spices. Then, brown the oxtails in a large skillet or Dutch oven over medium-high heat until they are golden brown on all sides. This step helps to develop flavor and adds depth to the dish.

Next, remove the oxtails from the skillet and set them aside. In the same skillet, sauté onions, bell peppers, celery, and garlic until they are soft and fragrant.

Then, return the oxtails to the skillet and add beef broth, diced tomatoes, tomato paste, Worcestershire sauce, and any additional seasonings you like. Bring the mixture to a simmer, then cover and cook over low heat for 2-3 hours, or until the oxtails are tender and the sauce has thickened.

Serve the smothered oxtails over rice, mashed potatoes, or with crusty bread to soak up the delicious sauce. Garnish with fresh herbs, such as parsley or thyme, for an added burst of flavor. Smothered oxtails are a hearty and satisfying dish that is sure to warm you up on a chilly day.



2 1/2 pounds beef oxtails

1 1/4 cups all-purpose flour

2 tbsp Worcestershire sauce

2 tsp kosher salt

1 tsp freshly cracked or ground black pepper

3/4 cup vegetable oil

3 cups beef broth OR water

1 large yellow onion sliced

3 cloves of fresh garlic minced

* more salt & pepper for taste




Season the oxtails with 2 tsp kosher swab, and 1 tsp black pepper.


Mizzle the worcestershire sauce each over the oxtails, also toss the oxtails to make sure that they’re carpeted.

Next, sprinkle1/4 mug of flour each over the oxtails, and make sure that the oxtails are carpeted with the flour.

Coming pour the vegetable canvas into a large visage, and place the visage over medium heat.

Once the canvas is nice and hot, add the oxtails in, and brown them.


Once the oxtails are nice and brown remove them from the visage, and put them in the slow cooker.

Return back to the visage with the hot canvas.


Still, pour out the canvas, strain, If they’re burnt pieces in the visage.

Start adding the remaining flour into the visage, but only a little bit at a time.

Whisk continuously.

Once the flour is brown, and resembles” chunky peanut adulation”, sluggishly pour in the beef broth or water.


Whisk while you pour!
Make sure everything is lump free, also turn the heat from medium to high.


Once the gravy reaches a full pustule, reduce the heat to medium, and add in the sliced onions, and garlic.

Stir the gravy, and do a taste test.

Add as important swab & pepper that you suppose you may need.

Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.

Make sure that the oxtails are nicely covered with gravy, also set the slow cooker on high.

Let cook for 8 hours.

Once done serve with mashed potatoes, rice, or whatever you’d like.




Leave a Comment