Smothered Oxtails Recipe

• Seasoning Add plenty of salt and pepper to the oxtail.
• Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the oxtail on all sides and fry in batches if necessary. Remove the oxtail from the pan and set aside.
• In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until tender, about 5-7 minutes.
• Add the tomato paste, stir and cook for a further 2 minutes.
• Return the oxtail to the pot. Add beef broth, red wine, bay leaves, thyme, rosemary, and paprika. Bring to a boil.
• Cover the pot and reduce the heat to low. Simmer gently for 2.5 to 3 hours, or until the oxtail is tender and almost falling off the bone.
• In a small bowl, mix the flour with a little water to form a smooth paste. Add the paste to the boiling liquid and stir to thicken the sauce. Cook for another 10-15 minutes.
• Taste and adjust seasoning as needed.
• Serve the grilled oxtail warm, garnished with freshly chopped parsley if desired.

Tip

This dish goes well with mashed potatoes, rice, or crusty bread soaked with a delicious sauce.

For even more flavor, deglaze the pan with red wine after browning the oxtail and before adding the vegetables.

Enjoy the rich, comforting flavor of this classic smoked oxtail recipe for a hearty and filling meal.