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Smothered oxtails are the epitome of comfort food, a dish that not only warms the heart but also fills the belly with a rich tapestry of flavors. This beloved recipe has deep roots in Southern cooking, where oxtails have been cherished for generations. The appeal of smothered oxtails lies in their unique ability to transform a humble cut of meat into a tender, savory dish that has the power to bring families together around the dinner table.

Smothered Oxtails: Tender, Flavorful Comfort Food

Indulge in the comforting goodness of smothered oxtails, a Southern classic transformed into a tender, flavorful delight. This recipe showcases the rich history of oxtails, simmered slowly with aromatic spices and vegetables to create a savory masterpiece perfect for family gatherings. Enjoy this hearty dish paired with rice, mashed potatoes, or cornbread, and experience the warmth and nostalgia it brings to your table. #SmotheredOxtails #ComfortFood #SouthernCooking #HeartyMeals #FamilyRecipes #Foodie
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Ingredients
  

3 pounds oxtails, cut into pieces

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

2 cups beef broth

1 tablespoon tomato paste

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for heat preference)

Salt and black pepper, to taste

2 cups carrots, diced

2 cups potatoes, diced

2 bay leaves

Fresh parsley for garnish

Instructions
 

Prep the Oxtails: Start by rinsing the oxtails under cold water and patting them dry with paper towels. Season generously with salt and black pepper.

    Sear the Oxtails: In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Once the oil is hot, add the oxtails in batches, being careful not to overcrowd the pot. Sear them on all sides until they are a deep brown color, about 8-10 minutes per batch. Remove the oxtails and set aside.

      Sauté Aromatics: In the same pot, add onions and sauté for about 5 minutes, or until they become translucent. Add garlic and cook for another minute until fragrant.

        Build the Flavor Base: Stir in the tomato paste, soy sauce, Worcestershire sauce, brown sugar, thyme, smoked paprika, and cayenne pepper. Cook for about 2 minutes to let the flavors meld.

          Combine Ingredients: Return the seared oxtails to the pot and pour in the beef broth. Add the diced carrots and potatoes, and toss in the bay leaves. Bring the mixture to a gentle boil.

            Braise the Oxtails: Cover the pot and reduce the heat to low. Let it simmer gently for about 2.5 to 3 hours, or until the oxtails are tender and falling off the bone. Stir occasionally and check to make sure there is enough liquid; add more broth if necessary.

              Final Adjustments: Once cooked, taste and adjust seasoning with more salt, pepper, or a dash more cayenne, if desired. Remove and discard bay leaves.

                Serve: Garnish with freshly chopped parsley and serve the smothered oxtails hot over rice, mashed potatoes, or creamy polenta to soak up the delicious sauce.

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