Smothered oxtails are the definition of real comfort food — rich, slow-cooked, and packed with deep, savory flavor. This dish transforms tough cuts of meat into tender, fall-apart perfection, coated in a thick, silky gravy that feels like home in every bite. Perfect for Sunday dinners, family gatherings, or anytime you want a soul-warming meal that truly satisfies.

INGREDIENTS YOU’LL NEED

This recipe makes approximately 6 generous servings:

2½ pounds beef oxtails
1¼ cups all-purpose flour
2 tablespoons Worcestershire sauce
2 teaspoons salt
1 teaspoon black pepper
¾ cup vegetable oil
3 cups beef broth or water
1 large onion, sliced
3 cloves garlic, minced

These simple ingredients come together to create bold, comforting flavor with a rich homemade gravy.

STEP-BY-STEP COOKING INSTRUCTIONS

1. Season and Coat the Oxtails

Season the oxtails generously with salt and black pepper. Drizzle with Worcestershire sauce and mix well so every piece is coated. Lightly dredge the oxtails in flour, making sure each piece is evenly covered. This step helps build flavor and creates a thick, rich gravy later.

2. Brown the Meat

Heat vegetable oil in a large skillet over medium heat. Add the oxtails and brown them on all sides until they develop a deep golden crust. This step locks in flavor and adds richness to the final dish. Once browned, remove the oxtails and set them aside.

3. Create the Gravy

Using the same pan with the leftover oil and browned bits, slowly add the remaining flour while stirring constantly. Cook until the flour turns lightly golden. Gradually whisk in the beef broth or water, stirring to prevent lumps. The mixture will thicken into a smooth, savory gravy.

Add the sliced onions and minced garlic, letting them soften and release their aroma. Taste and adjust seasoning if needed.

4. Slow Cook to Perfection

Transfer the browned oxtails to a slow cooker or heavy pot. Pour the hot gravy over the meat, ensuring everything is well coated. Cover and cook on high for about 8 hours, or until the oxtails are incredibly tender and falling off the bone.

HOW TO SERVE SMOTHERED OXTAILS

This dish pairs beautifully with:

Steamed white rice
Creamy mashed potatoes
Grits
Buttery cornbread

These sides soak up the rich gravy and make the meal even more satisfying.

PRO TIPS FOR BEST RESULTS

✔ Cook low and slow — patience is key for tender oxtails
✔ Brown the meat well for maximum flavor
✔ Let leftovers rest overnight — the flavor gets even better the next day
✔ Freeze leftovers for easy future meals