Smothered Oxtails delicious!

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Smothered Oxtails are rich, tender, and fall-off-the-bone delicious. If you’re looking for a soul-satisfying Southern-style or Caribbean-style dish, this recipe delivers deep flavor and that slow-cooked goodness. Let’s get into it.

🍖 Smothered Oxtails Recipe (Southern Style)

🛒 Ingredients:

  • 3–4 lbs oxtails, trimmed

  • Salt and black pepper, to taste

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp smoked paprika

  • 2 tbsp flour (for dredging)

  • 3 tbsp vegetable oil or bacon drippings

  • 1 large onion, sliced

  • 1 green bell pepper, sliced

  • 2 cloves garlic, minced

  • 2 tbsp tomato paste

  • 4 cups beef broth (or water with bouillon)

  • 2 tsp Worcestershire sauce

  • 1 bay leaf

  • 1 tsp thyme (fresh or dried)

  • Optional: hot sauce or red pepper flakes for heat

🍳 Instructions:

  1. Season & Dredge:

    • Season oxtails generously with salt, pepper, garlic powder, onion powder, and paprika.

    • Lightly dredge them in flour.

  2. Sear the Oxtails:

    • Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

    • Brown oxtails on all sides (you may need to do this in batches). Remove and set aside.

  3. Sauté the Aromatics:

    • In the same pot, add a bit more oil if needed.

    • Sauté onions and bell peppers for 3–4 minutes until soft.

    • Add garlic and cook for another minute.

    • Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.

  4. Smother & Simmer:

    • Return oxtails to the pot.

    • Add beef broth, Worcestershire sauce, thyme, and bay leaf. Scrape up any browned bits from the bottom.

    • Bring to a simmer, then reduce heat to low. Cover and cook for 3 to 3.5 hours, or until oxtails are tender and falling off the bone. Stir occasionally and add a little water if needed.

  5. Thicken (Optional):

    • If you want a thicker gravy, remove the lid during the last 30 minutes to reduce.

    • Or mix 1 tbsp cornstarch with 2 tbsp water and stir in near the end.

  6. Serve It Up:

    • Serve hot over white rice, mashed potatoes, or creamy grits.

    • Garnish with chopped parsley or green onions if you’re feeling fancy.

🔥 Tips for Max Flavor:

  • Let it simmer low and slow. That’s where the magic happens.

  • Want Caribbean-style? Add browning sauce, allspice, and scotch bonnet pepper.

  • Cook it in a slow cooker on low for 8 hours or in the oven at 300°F for 3–4 hours.

Let me know if you want a Caribbean oxtail with butter beans version too! That one’s got extra kick and flavor 🙌

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