Smothered Oxtails Recipe
Ingredients:
- 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 black pepper
- 3/4 cup vegetable oil
- 3 cups beef broth
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bay leaf
Instructions:
1. Prepare the Oxtails:
Begin by seasoning the oxtails generously with kosher salt and freshly cracked black pepper. Dredge them in all-purpose flour, ensuring each piece is well-coated. Shake off any excess flour.
2. Sear the Oxtails:
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Sear the oxtails on all sides until they develop a rich, golden crust. Once browned, remove the oxtails from the pot and set them aside.
3. Sauté the Vegetables:
Using the same pot, add the sliced onions, minced garlic, carrots, and celery. Sauté the vegetables for a few minutes until they soften and release their fragrant aromas.
4. Add the Broth and Simmer:
Return the seared oxtails to the pot. Pour in the Worcestershire sauce and beef broth, then add the bay leaf. Stir well to combine the flavors. Bring the mixture to a boil, then reduce the heat to low and allow it to simmer.
5. Slow Cooking:
Cover the pot and let it simmer for 2 to 3 hours. During this time, the oxtails will become tender, with the meat practically falling off the bone. Stir occasionally to ensure even cooking and prevent sticking.
6. Serve and Enjoy:
Before serving, remove the bay leaf. Serve the smothered oxtails with comforting sides like creamy mashed potatoes, fluffy rice, or crusty bread to savor the flavorful gravy.
