Southern Smothered Oxtails

You guys, words can’t even express how happy I was to get my hands on some oxtails finally. Now they cost me an arm and a leg, a credit check, and my first born son, but I got them! LOL!

I haven’t cooked a traditional soul food Sunday dinner in a while but I was feeling very nostalgic last week and decided to cook a very southern dinner and oxtails had to be on the menu.

Let’s get started. Here’s what you’ll need:

(To season the oxtails) 5.5-6lbs of oxtails

4 Tbs vegetable oil

1 1/2 tsp All Purpose Seasoning Salt

1/2 tsp of Adobo

1/2 tsp black pepper

1 tsp garlic powder

1/2 tsp cayenne

1 tsp onion powder

(Before they go into the oven) Preheat oven to 350°F

1/3 cup vegetable oil

1/2 a large Vidalia onion

5 cloves of garlic

1 1/2 cups beef stock

1 1/2 cups water

1/2 tsp Adobo

1 Tbs AP flour

Let the record show that I seasoned my oxtails the night before with all the seasonings and ingredients in the first half the ingredients. If you decide to season yours the same day that’s okay as well. I would let them chill in the fridge for a minimum of 2 hours if you’re going to season them the day of cooking.

After letting the meat marinate, I heated up the 1/3 cup of vegetable oil on medium/high heat in a large cast iron skillet. Browning the meat just makes the meat taste better. Sear each oxtail on both sides. Do NOT crowd your pan when searing the meat. It will just make the meat boil. Leave some space in between them and let them hang out in the oil for about 2 minutes on each side or until you get some color on them, like pictured above.

Remember guys, if the meat doesn’t sizzle in the pan when you place it in, the oil is not hot enough.

After searing all the oxtails on both sides, place the onion, garlic, beef stock, water, 1/2 tsp of Adobo, and oxtails all into your baking dish. Cover with heavy duty aluminum foil. Then place into a preheated 350°F oven for 4.5 hours. I KNOW that’s a long time but you can also place them in a crockpot, go binge watch your show or put box braids in your hair like I did and the time will fly by.

Now for the gravy, the best part in my opinion. Once the oxtails are out of the oven. Pour the liquid from the dish (try to skim off as much grease as possible) into a pan. Turn the pan up to medium high on the stove and once the liquid starts to simmer, whisk in 1 Tsp of flour. Let it simmer for about 2 minutes until it thickens. Pour the gravy over the oxtails and we’re done! It’s time to eat.

I had my smothered oxtails with Mac and cheese and cabbage but you can have yours with whatever southern sides you like! That’s the beauty of making things in your own kitchen with love. I hope you all try this recipe and if you do tag me on Instagram @CookingWithRoxy.

I love you all, and as always sending lots of moxie your way.

-Roxy

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