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Oxtails, often regarded as a hidden gem in the world of culinary delights, have surged in popularity in recent years. These meaty tails, which come from the hindquarters of cattle, are a rich source of flavor and texture that, when cooked properly, can elevate any meal to something truly memorable. The key to preparing oxtails lies in the art of slow cooking. This process not only tenderizes the meat but also infuses it with a medley of flavors, creating a dish that is both hearty and satisfying.

Smothered Oxtails Recipe

Indulge in a comforting bowl of Decadent Smothered Oxtails that’ll make your taste buds dance! This recipe features tender, braised oxtails simmered with a medley of vegetables and a rich, savory sauce made from beef broth, red wine, and aromatic spices. Perfectly paired with creamy mashed potatoes or fluffy rice, it's a hearty dish that’s sure to impress your family and friends. Follow the simple steps for a meal that’s both satisfying and flavorful!
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Ingredients
  

3 lbs oxtails, trimmed and cleaned

1 large onion, diced

4 garlic cloves, minced

2 carrots, sliced

2 stalks celery, diced

1 bell pepper, diced (any color)

2 cups beef broth

1 cup red wine (optional)

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon brown sugar

2 teaspoons smoked paprika

1 teaspoon thyme

1 teaspoon oregano

1/2 teaspoon cayenne pepper (optional)

Salt and pepper, to taste

2 tablespoons olive oil

2 bay leaves

Fresh parsley, chopped for garnish

Instructions
 

Sear the Oxtails: In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Season the oxtails with salt and pepper, then add to the pot. Sear until browned on all sides (about 4-5 minutes per side). Remove the oxtails and set aside.

    Sauté the Vegetables: In the same pot, add the diced onion, carrots, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 3-4 minutes until slightly reduced. If not using wine, skip this step and proceed to the next.

        Add Remaining Ingredients: Stir in the tomato paste, Worcestershire sauce, soy sauce, brown sugar, smoked paprika, thyme, oregano, cayenne pepper, and beef broth. Mix well.

          Return the Oxtails: Nestle the seared oxtails back into the pot. Add bay leaves and ensure they're submerged in the liquid.

            Braise: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2.5 to 3 hours, or until the oxtails are fork-tender. Stir occasionally and check the liquid level, adding more broth or water if needed.

              Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the oxtails once tender and keep warm. Increase the heat to medium-high and let the sauce reduce for about 10-15 minutes until thickened. Return the oxtails to the pot to reheat.

                Serve: Garnish with freshly chopped parsley and serve hot over a bed of creamy mashed potatoes, rice, or your favorite greens.

                  Prep Time: 20 minutes | Total Time: 3 hours 20 minutes | Servings: 4-6