This Smothered Oxtails recipe is perfect for a cozy, indulgent Christmas dinner! With its rich, tender meat and a luxuriously thickened sauce, this dish brings warmth and comfort to your holiday table. The oxtails are slowly braised in red wine, beef broth, and a blend of aromatic herbs, creating a flavorful, melt-in-your-mouth experience. Each bite is an explosion of taste, with the sauce infusing the meat and veggies with a depth of flavor that makes this a truly unforgettable dish. 🌟🥘
As it simmers, the dish fills your kitchen with the fragrant blend of thyme, rosemary, and paprika, setting the mood for a festive gathering. The vibrant colors from the carrots, celery, and fresh parsley bring a holiday touch, while the tender, juicy meat becomes the highlight of the meal. Smothered oxtails are perfect for a special occasion, allowing you to enjoy the company of loved ones as it cooks low and slow to perfection. 🎅
Serve this dish with creamy mashed potatoes, buttery rolls, or even a side of roasted winter vegetables for a complete Christmas feast. It’s a true crowd-pleaser that will leave everyone feeling satisfied and festive. So, pour a glass of wine, gather around, and savor this holiday masterpiece! 🎉
🎄 Smothered Oxtails Recipe 🍲
Servings: 4–6
Preparation Time: 15 minutes
Cooking Time: 3 hours 15 minutes
Calories per Serving: Approximately 450 kcal
Ingredients
- 3 lbs oxtails
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- ¼ cup all-purpose flour (for thickening)
- Chopped fresh parsley for garnish (optional)
Instructions
- Season and Brown Oxtails: Generously season the oxtails with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Working in batches if necessary, brown the oxtails on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook for another 2 minutes until it deepens in color.
- Simmer with Broth and Wine: Return the oxtails to the pot. Pour in the beef broth, red wine, and add bay leaves, thyme, rosemary, and paprika. Bring the mixture to a gentle simmer.
- Slow-Cook the Oxtails: Cover the pot and reduce heat to low. Let it simmer for 2.5 to 3 hours, or until the oxtails are tender and nearly falling off the bone.
- Thicken the Sauce: In a small bowl, combine the flour with a bit of water to form a smooth paste. Stir the paste into the simmering pot, letting it cook for an additional 10–15 minutes to thicken the sauce.
- Adjust Seasoning & Serve: Taste and adjust seasoning if needed. Serve the smothered oxtails hot, garnished with fresh parsley if desired.
🎅 Notes & Variations
- Wine Substitute: Replace the red wine with additional beef broth if you prefer an alcohol-free version.
- Serving Suggestions: Serve over mashed potatoes, polenta, or rice for a complete meal.
- Vegetable Add-Ins: Add mushrooms or parsnips for extra depth and texture.
These Smothered Oxtails bring comfort, flavor, and a touch of holiday magic to your Christmas dinner. Enjoy every bite with family and friends! 🎄