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Smothered oxtails are a culinary delight that embodies the essence of comfort food. This rich, savory dish has become a staple at family gatherings and special occasions, where its warmth and heartiness bring loved ones together around the dinner table. Oxtails, with their unique texture and flavor, are often celebrated for their ability to transform simple ingredients into a deeply satisfying meal. As they simmer slowly, the meat becomes tender and infused with the rich flavors of spices and aromatics, creating a dish that is not only delicious but also inviting.

Smothered Oxtails: Tender, Flavorful Comfort Food

Indulge in the ultimate comfort food with this easy smothered oxtails recipe! Perfectly tender oxtails simmered in a rich, flavorful gravy make for a heartwarming dish that's ideal for family gatherings. This recipe combines fresh herbs, savory aromatics, and veggies like carrots and potatoes for a complete meal. Elevate your dining experience by serving it over rice or creamy mashed potatoes. Bring warmth and joy to your table with every bite! #Oxtails #ComfortFood #SoulFood #HomeCooking #FamilyRecipes #HeartyMeals
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Ingredients
  

3-4 pounds oxtails, trimmed

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, minced

2 cups beef broth

1 cup red wine (optional, can substitute with additional broth)

1 tablespoon Worcestershire sauce

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried oregano

2 bay leaves

Salt and pepper to taste

2 cups carrots, sliced

2 cups celery, sliced

4-5 medium potatoes, cut into chunks

Fresh parsley for garnish

Instructions
 

Prep the Oxtails: Season the oxtails generously with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the oxtails in batches, browning on all sides, about 8-10 minutes per batch. Remove the browned oxtails and set aside.

    Sauté Vegetables: In the same pot, add the chopped onions and garlic. Cook until the onions are translucent, about 5 minutes. Stir occasionally to avoid burning.

      Deglaze the Pot: If using red wine, pour it into the pot to deglaze, scraping up any brown bits from the bottom. Let it simmer for about 2-3 minutes. If not using wine, skip to the next step.

        Build the Flavor: Stir in the beef broth, Worcestershire sauce, tomato paste, thyme, oregano, and bay leaves. Bring the mixture to a gentle boil.

          Combine Everything: Return the browned oxtails to the pot. Add the sliced carrots, celery, and potatoes. Stir to combine.

            Simmer: Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 2-3 hours or until the oxtails are tender and the meat is falling off the bones. Stir occasionally and check to ensure there’s enough liquid, adding more broth if necessary.

              Final Touches: Once done, remove the bay leaves, and taste for seasoning, adjusting with more salt or pepper as needed.

                Serve: Garnish with fresh parsley and serve hot, ideally over a bed of rice or with crusty bread to soak up the delicious sauce.

                  Prep Time, Total Time, Servings: 20 minutes | 3 hours | 6-8 servings