How to Cook Smothered Oxtails: A Step-by-Step Guide

How to Cook Smothered Oxtails

Oxtails are a delicious and hearty cut of meat that is perfect for a winter meal. They are also relatively inexpensive, making them a great option for budget-minded cooks.

This article will teach you how to cook smothered oxtails in a slow cooker. This method is simple and foolproof, and it will result in tender, flavorful oxtails that are sure to please everyone.

So if you’re looking for a delicious and satisfying meal, give smothered oxtails a try! You won’t be disappointed.

Step	Ingredients	Instructions
1	2 pounds oxtails 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup vegetable oil 1 large onion, chopped 3 cloves garlic, minced 2 cups beef broth 1 cup red wine 1/2 cup ketchup 1/4 cup Worcestershire sauce 1 teaspoon dried oregano 1 teaspoon dried thyme 1 bay leaf 1/2 cup water	1. Preheat oven to 350 degrees F (175 degrees C). 2. Season the oxtails with the flour, salt, and pepper. 3. Heat the oil in a large Dutch oven over medium-high heat. 4. Brown the oxtails in the hot oil on all sides. 5. Remove the oxtails from the pot and set aside. 6. Add the onion and garlic to the pot and cook until softened, about 5 minutes. 7. Add the beef broth, red wine, ketchup, Worcestershire sauce, oregano, thyme, bay leaf, and water to the pot. 8. Bring to a boil, then reduce heat and simmer for 1 hour. 9. Add the oxtails back to the pot and cook until tender, about 1 hour more. 10. Serve immediately.

Smothered oxtails is a classic Southern dish that is hearty and flavorful. It is made with oxtails, which are the tail of a cow, that are braised in a tomato-based sauce until they are fall-apart tender. The oxtails are then smothered in the sauce and served with rice or mashed potatoes.

This dish is perfect for a winter meal because it is so warm and comforting. It is also a great way to use up oxtails, which can be a bit of an expensive cut of meat.

Ingredients

• 4 pounds oxtails
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 stalk celery, chopped
• 1/2 cup Worcestershire sauce
• 1 cup beef broth
• 1 cup tomato sauce
• 1/2 cup brown sugar
• 1 teaspoon cayenne pepper
• 2 bay leaves
• 1 teaspoon dried thyme
• 10 whole black peppercorns
• 1 cup water

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Trim any excess fat from the oxtails and cut them into 2-inch pieces.
3. In a large bowl, combine the flour, salt, and pepper. Dredge the oxtails in the flour mixture.
4. In a large skillet over medium heat, heat the oil. Add the oxtails and cook until browned on all sides.
5. Transfer the oxtails to a large casserole dish.
6. In the same skillet, add the onion, garlic, green bell pepper, red bell pepper, and celery. Cook until softened, about 5 minutes.
7. Add the Worcestershire sauce, beef broth, tomato sauce, brown sugar, cayenne pepper, bay leaves, thyme, black peppercorns, and water to the skillet. Bring to a boil, then reduce heat and simmer for 15 minutes.
8. Pour the sauce over the oxtails in the casserole dish. Cover and bake in the oven for 2 hours, or until the oxtails are fall-apart tender.
9. Serve immediately with rice or mashed potatoes.

Tips

• To make the oxtails even more tender, you can marinate them in the Worcestershire sauce, beef broth, tomato sauce, brown sugar, cayenne pepper, bay leaves, thyme, black peppercorns, and water for several hours or overnight before cooking.
• If you don’t have a casserole dish, you can also cook the oxtails in a large pot. Just be sure to cover the pot so that the oxtails don’t dry out.
• Smothered oxtails is a great dish to make ahead of time. Just cook the oxtails according to the recipe, then let them cool completely. Store the oxtails in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you’re ready to serve, reheat the oxtails in the oven or on the stovetop.

Smothered oxtails is a delicious and hearty dish that is perfect for a winter meal. It is easy to make and can be made ahead of time. So next time you’re looking for a warm and comforting meal, give smothered oxtails a try!

How To Cook Smothered Oxtails?

Oxtails are a delicious and hearty cut of meat that is perfect for a winter meal. They are also very affordable, making them a great option for a budget-friendly meal. Oxtails are typically braised or stewed, and they are often served with a sauce or gravy.

This recipe for smothered oxtails is simple to follow and produces a flavorful and tender dish. The oxtails are braised in a flavorful sauce made with red wine, tomatoes, and onions. The oxtails are then smothered in a rich gravy made with the braising liquid.

This recipe is perfect for a special occasion or a family dinner. It is sure to be a hit with everyone who tries it.

Ingredients

• 4 pounds oxtails
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups red wine
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 cup beef broth
• 1/2 cup water
• 1/4 cup cornstarch
• 2 tablespoons cold water

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Season the oxtails with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat.
4. Add the oxtails and sear on all sides until browned.
5. Remove the oxtails from the pot and set aside.
6. Add the onion to the pot and cook until softened, about 5 minutes.
7. Add the garlic and cook for 1 minute more.
8. Add the red wine to the pot and bring to a boil.
9. Reduce the heat to low and simmer for 15 minutes.
10. Add the crushed tomatoes, tomato paste, oregano, thyme, salt, pepper, and bay leaf to the pot.
11. Stir to combine.
12. Add the oxtails back to the pot and bring to a simmer.
13. Cover the pot and bake in the oven for 2 hours, or until the oxtails are tender.
14. Remove the oxtails from the pot and set aside.
15. Strain the cooking liquid into a large bowl.
16. Skim off any fat from the surface of the liquid.
17. In a small bowl, whisk together the cornstarch and cold water until smooth.
18. Add the cornstarch mixture to the cooking liquid and whisk until it is dissolved.
19. Bring the cooking liquid to a boil over medium heat, stirring constantly.
20. Reduce the heat to low and simmer for 5 minutes, or until the gravy has thickened.
21. Pour the gravy over the oxtails and serve.

Tips

• Oxtails are a tough cut of meat, so they need to be cooked slowly and low to become tender.
• The braising liquid is what will give the oxtails their flavor, so be sure to use a good quality wine and tomatoes.
• If you don’t have time to braise the oxtails, you can also cook them in a slow cooker.
• Serve the oxtails with your favorite sides, such as mashed potatoes, rice, or vegetables.

Oxtails are a delicious and hearty cut of meat that is perfect for a winter meal. This recipe for smothered oxtails is simple to follow and produces a flavorful and tender dish. The oxtails are braised in a flavorful sauce made with red wine, tomatoes, and onions. The oxtails are then smothered in a rich gravy made with the braising liquid.

This recipe is perfect for a special occasion or a family dinner. It is sure to be a hit with everyone who tries it.

How long does it take to cook oxtails?

Oxtails typically take about 2-3 hours to cook, depending on the size of the pieces.

What temperature should I cook oxtails at?

Oxtails should be cooked at a low temperature, around 300 degrees Fahrenheit, to ensure that they are cooked through without drying out.

What is the best way to brown oxtails?

The best way to brown oxtails is to sear them in a hot skillet or pot over medium-high heat. This will help to develop a flavorful crust on the meat.

What can I serve with oxtails?

Oxtails can be served with a variety of side dishes, such as mashed potatoes, rice, or vegetables.

How do I make oxtails more tender?

There are a few ways to make oxtails more tender. One way is to cook them slowly over low heat. Another way is to marinate them in a flavorful liquid, such as red wine or vinegar. You can also tenderize oxtails by pounding them with a meat mallet before cooking.

What are some common mistakes people make when cooking oxtails?

Some common mistakes people make when cooking oxtails include cooking them at too high of a temperature, not browning them properly, and not cooking them long enough.

How can I store oxtails?

Oxtails can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

How do I reheat oxtails?

Oxtails can be reheated in the oven, on the stovetop, or in the microwave.

What are some other recipes that I can use oxtails in?

Oxtails can be used in a variety of recipes, such as stews, soups, and chili.

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In this comprehensive guide, we have discussed how to cook smothered oxtails. We have covered everything from choosing the right cut of meat to the best cooking methods. We have also provided you with some tips and tricks to help you make the most delicious smothered oxtails possible.

We hope that you have found this guide helpful and that you will enjoy making smothered oxtails at home. Be sure to share your creations with us on social media!