This Southern smothered oxtail recipe makes fall-off-the-bone tender beef, simmered in a rich red wine gravy. Serve this soul food favorite to family during the holidays for a delicious, comforting meal.
Looking for more smothered recipes? Try my Neck Bones with Gravy, Smothered Turkey Wings, and Brown Gravy Chuck Roast next.
Southern-Style Oxtails
When the temperature drops, this oxtail recipe is one of my go-to winter dishes. There's something so comforting about stewing the oxtails with onions, peppers, and garlic in a cast iron pot. The smell alone is enough to make anyone feel cozy.
I’ll be honest; braised oxtails take some patience, but the succulent meat is always worth the wait! Because it takes some time and effort, I usually reserve it for holidays like Thanksgiving and Christmas. But you can serve this whenever you want something hearty and satisfying on the dinner table.
What are Oxtails?
Oxtails come from the tail of a cow or oxen and were once considered a throwaway cut. Now a delicacy, this rich, fatty meat is perfect for slow-cooked dishes like this southern recipe.
It's popular in Jamaican, Asian, and French cuisines, although it has become pricy due to its popularity. Whether from beef or veal, oxtails are known for their deep flavor and tenderness when cooked low and slow.
Ingredients
- Oxtails and Beans: Beef oxtails form the base of this rich, slow-cooked dish, while butter beans add a creamy texture to the gravy toward the end.
- Veggies: Baby carrots bring a subtle sweetness, while onions, garlic, and bell peppers infuse the dish with layers of savory flavor.
- Liquids: White vinegar helps clean the oxtails, while beef broth provides depth and moisture for both braising and making the gravy. Olive oil is used in the marinade, and vegetable oil is perfect for searing the oxtails and starting the gravy. Red wine can be added to the gravy for a deeper, richer taste, and water is used as needed to adjust the consistency.
- Spices & Seasonings: Seasoned salt, garlic powder, onion powder, black pepper, curry powder, and ground ginger enhance the flavor of the oxtails and gravy. Browning seasoning adds color and depth, while brown sugar balances the savory elements with a touch of sweetness.
- For the Gravy: Flour thickens the gravy, and tomato paste adds richness and a slight tang. Water is used to adjust the gravy’s consistency if needed.
How to Make Smothered Oxtails
See recipe card for oxtail ingredient quantities and full instructions.
How to Clean Oxtails
I always start by thoroughly washing the oxtails with a mix of white vinegar and water. It helps remove any excess debris, so I rub them down gently, rinse well, and set them aside. While they’re drying a bit, I blend together olive oil, cilantro, onion, and garlic in a blender until it’s nice and smooth. This usually takes about 1-2 minutes. If the mixture feels too thick, I add water one teaspoon at a time to loosen it up.
Marinade
Once the marinade is ready, I pour it over the oxtails in a large bowl, making sure to coat each piece evenly by rubbing the mixture all over with my hands.
After that, I cover the bowl with plastic wrap and let the flavors really sink in by refrigerating them for at least an hour, though it’s even better if you can let it sit for up to 24 hours.
Stewing the Oxtails
When it’s time to cook, I start by preheating the oven to 350°F. I take the oxtails out of the fridge and season them with a good mix of seasoned salt, onion powder, garlic powder, and black pepper, making sure they’re fully coated.
Next, I grab my trusty cast iron skillet and heat up a tablespoon of vegetable oil over medium-high heat. Once it’s nice and hot, I sear the oxtails on each side for about 3-5 minutes, just until a golden crust forms.
After that, I pour in the beef broth, toss in the baby carrots, and cover the skillet tightly with aluminum foil. Into the oven it goes for a slow braise, which usually takes about 4-5 hours.
I check every hour or so, adding water if needed to keep the oxtails covered. Once they’re fork-tender, it’s time to pull them out and start on the gravy.
Making the Gravy
In the same cast iron skillet, I heat up 2 tablespoons of vegetable oil over medium heat until it’s almost smoking. Then, I toss in the sliced bell peppers and onions, sautéing them until they’re soft, which takes about 5 minutes. Once they’re ready, I start adding flour, one tablespoon at a time, stirring it in until it absorbs all the oil.
Next, I whisk in the red wine and cook it for about a minute before slowly pouring in the beef broth. I use the broth from the stewed oxtails first and add more to make sure I have 4 full cups. As I whisk vigorously, the mixture starts to thicken—this is when it all comes together.
Now, I stir in the tomato paste and all the seasonings. If the gravy gets too thick, I just add a little water, about ¼ cup at a time, to loosen it up.
After rinsing the butter beans, I add them to the gravy, then nestle the oxtails back into the pan, making sure they’re coated well. I give everything a taste, adjust the seasonings if needed, and that’s it—it’s ready to serve!
Enjoy!
Pro Tips for the Best Oxtail Recipe
- Choose the right oxtails. Look for oxtails with a good amount of meat on the bone and visible fat. The fat will render during the long braise, adding extra flavor and helping to create that rich gravy.
- Take your time when searing the oxtails to get a deep, golden crust on all sides. This step locks in flavor and adds richness to the gravy, so don’t rush through it!
- Let the oxtails rest. After cooking, let the oxtails rest in the gravy for about 10-15 minutes before serving. This allows the flavors to meld and the meat to soak up even more of that delicious gravy.
- Use fresh herbs. While dried spices are great, adding a handful of fresh herbs like thyme or rosemary to the braising liquid can enhance the flavor even further. Simply toss them in while the oxtails are in the oven.
- Make ahead for better flavor. Oxtails taste even better the next day as the flavors deepen. If possible, make the dish a day ahead and reheat gently, allowing the gravy to thicken and the flavors to intensify.
- Layering seasonings. Don't hesitate to taste the gravy as it simmers and adjust the seasonings. Browning seasoning adds great depth, but if you prefer a bit more sweetness or spice, you can easily adjust the balance to suit your taste.
Storage
Once the oxtails have completely cooled, store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave or over the stovetop for larger portions, until warmed through.
What Goes Good with Oxtails
This smothered oxtails recipe pairs perfectly with white rice, because the starchy grains soak up all that rich gravy. For a heartier option, serve them over creamy mashed potatoes or even grits for an elevated twist.
Classic sides like cabbage or cornbread add a comforting balance, while mac and cheese is a must for an especially indulgent meal.
FAQ
Do I have to use a cast iron skillet?
While a cast iron skillet is ideal for searing and braising, any heavy-bottomed pan or Dutch oven will work as long as it can handle the long cooking time.
What tenderizes oxtail?
The key to tenderizing oxtails in this recipe is the slow braising process. Cooking them low and slow in beef broth allows the rich fat and connective tissue to break down, resulting in that signature fall-off-the-bone texture. The marinade, with its blend of oil, garlic, and herbs, also helps to infuse flavor and tenderize the meat before cooking.
What if my gravy is too thick?
If the gravy becomes too thick, add water ¼ cup at a time until you reach your desired consistency. Keep stirring to ensure the gravy stays smooth.
Which wine pairs best with oxtails?
A dry, full-bodied wine will enhance the flavor of the oxtails. A deep red wine, such as Cabernet Sauvignon or Merlot is the perfect full-bodied wine to complement the dish.
Related
Looking for other beef recipes like this? Try these:
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📖 Recipe
Ingredients
- 2 lbs Oxtails about 6-8 oxtails
- 1 cup White Vinegar to wash oxtails
- 1 tablespoons Vegetable oil
- 5 cups Beef broth
- 1 cup Baby carrots cut into bite size pieces
- 1 tablespoon Seasoned salt
- ½ tablespoon Onion powder
- ½ tablespoon Garlic powder
- 1 teaspoon Black pepper
- 1 can Butter beans
Marinade for Oxtails
- 4 tablespoons Olive oil
- ½ cup Cilantro
- ½ small Onion
- 3 cloves Garlic
- Water as needed to loosen mixture
Gravy
- 2 tablespoons Vegetable oil
- 1 whole Green bell pepper thinly sliced
- 1 whole Red bell pepper thinly sliced
- ½ medium Onion thinly sliced
- 2-3 tablespoons Flour enough to absorb oil
- 1 cup Red wine see notes
- 4 cups Beef broth use liquid from oxtails first
- 1 tablespoon Browning seasoning see recommended products
- 2 tablespoon Brown sugar
- 1 tablespoon Tomato paste
- 2 tablespoon Seasoned salt
- 1 tablespoon Garlic powder
- ½ tablespoon Onion powder
- ½ tablespoon Curry powder
- 2 teaspoon Black pepper
- ½ teaspoon Ground ginger
- Add water as needed if gravy is too thick
Instructions
- Thoroughly wash the oxtails using white vinegar and water. Rub the excess debris off of them. Rinse well and set aside.
- Add the olive oil, cilantro, onion, and garlic cloves to a blender. Blend on high for 1-2 minutes until everything is blended together. Add water one teaspoon at a time to loosen-up the mixture if needed.
- In a large bowl, pour the marinade mixture over the oxtails, and rub it all around the meat using hands or utensils. Ensure they are coated evenly. Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least one hour, up to 24 hours.
- Stewing the Oxtails
- Preheat oven to 350 degrees. Remove the oxtails from the refrigerator. Add the seasoned salt, onion powder, garlic powder, and black pepper to them. Mix well until they are fully coated with the seasonings.
- Preheat a deep cast iron skillet or stock pot over medium-high heat. Add one tablespoon vegetable oil to the pan.
- Place the oxtails in the oil and sear on each side for 3-5 minutes, or until a golden crust is achieved all around.
- Pour the beef broth over the oxtails. Add the baby carrots and cover the skillet or pot with aluminum foil and transfer it to the oven.
- Let the oxtails braise in the oven for 4-5 hours. Check every hour to ensure the liquid is still covering the oxtails; if not, add water until it is just covering them.
- Check to make sure they are fork tender, and remove the skillet or pot from the oven. Prepare the gravy
- Gravy
- In a large cast iron skillet or stock pot, bring 2 tablespoons of vegetable to the smoking point over medium heat. Add the sliced bell pepper and onions and saute until they are semi-soft, about 5 minutes.
- Slowly begin to add the flour, one tablespoon at a time, directly into the pepper mixture. Continue adding the flour until the oil is absorbed by the flour.
- Next, whisk in the red wine and cook for one minute. Now begin to slowly pour in the beef broth. Use any remaining broth from the stewed oxtails, and add more if needed to get to the 4 full cups.
- Continue whisking vigorously to help break up the bits of flour. The mixture should start to thicken now.
- Stir in the tomato paste, and all of the seasonings at this time. If gravy starts to get too thick (to where it is sticking to the spoon or bottom of the pan), add water ¼ cup at a time to help loosen it up.
- Rinse the butter beans and add them to the gravy. Next nestle the oxtails back into the pan with the gravy as well.
- Adjust the seasonings as needed at this time. Enjoy!
Ellis Mathews says
I'm a good ol Southern boy from Florida and I tried this recipe it came out fantastic looking forward to more recipes for good old southern cooking I live in Arizona now so I hardly get anything like this out this way
Tamara J. says
That is awesome! So glad you enjoyed them.