Nothing surpasses the rich taste and soft flesh of Smothered Oxtails on a cold evening. Dive into comfort food nirvana!
Ingredients:
– Salt and pepper to taste
– 1/4 cup all-purpose flour
– 3 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine
– 2 carrots, chopped
– 2 stalks celery, chopped
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 tablespoon Worcestershire sauce
Directions:
Season the oxtails with salt and pepper, then gently cover them with flour.
In a large saucepan, heat the olive oil on medium-high. Cook the oxtails on all sides until browned. Remove and set aside.
In the same saucepan, sauté the onion and garlic until tender.
Return the oxtails to the pot. Combine the beef broth, red wine, carrots, celery, bay leaves, thyme, and Worcestershire sauce.
Bring to a boil, then turn the heat down to low. Cover and simmer for 3-4 hours, or until the meat is tender and falling off the bone.
Remove the bay leaves and serve the oxtails with their gravy.
Recipe Card
Smothered Oxtails
Ingredients
- – 3 lbs oxtails trimmed
- – Salt and pepper to taste
- – 1/4 cup all-purpose flour
- – 3 tablespoons olive oil
- – 1 large onion chopped
- – 3 cloves garlic minced
- – 1 cup beef broth
- – 1 cup red wine
- – 2 carrots chopped
- – 2 stalks celery chopped
- – 2 bay leaves
- – 1 teaspoon dried thyme
- – 1 tablespoon Worcestershire sauce
Instructions
- Season the oxtails with salt and pepper, then gently cover them with flour.
- In a large saucepan, heat the olive oil on medium-high. Cook the oxtails on all sides until browned. Remove and set aside.
- In the same saucepan, sauté the onion and garlic until tender.
- Return the oxtails to the pot. Combine the beef broth, red wine, carrots, celery, bay leaves, thyme, and Worcestershire sauce.
- Bring to a boil, then turn the heat down to low. Cover and simmer for 3-4 hours, or until the meat is tender and falling off the bone.
- Remove the bay leaves and serve the oxtails with their gravy.