Smothered Oxtails
Fall-off-the-bone braised oxtails simmered low and slow in a rich, savory onion gravy until impossibly tender.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Season the oxtails generously with the garlic powder, salt, and black pepper, then dredge each piece lightly in 1/4 cup flour, shaking off the excess.
- 2
Heat 2 tablespoons oil in a heavy Dutch oven over medium-high heat and sear the oxtails on all sides until deeply browned, about 3-4 minutes per side, then transfer to a plate.
- 3
Lower the heat to medium, add the sliced onions, and cook for 6-8 minutes until softened and golden, scraping up the browned bits from the bottom of the pot.
- 4
Sprinkle in the remaining 2 tablespoons flour and stir for 1 minute, then slowly whisk in the beef broth and Worcestershire sauce until smooth.
- 5
Return the oxtails and any juices to the pot, bring to a gentle simmer, cover, and braise over low heat for 2.5 to 3 hours until the meat is fork-tender and falling from the bone.
- 6
Uncover for the last 20 minutes to let the gravy thicken, taste and adjust the seasoning, and serve over white rice.
Plan it in Listahan
Add Smothered Oxtails to your week, check it against your household's allergens, and build the shopping list automatically.