Southern Smothered Oxtails

Slow braised oxtails in rich gravy with onions, garlic, tomato sofrito, apple cider and beef broth for deep Southern comfort flavour.

📝 Ingredients

• 2 kgs beef oxtail
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup Worcestershire sauce
• 1 white onion, diced
• 1/2 red capsicum, diced
• oil
• 1 white onion, roughly chopped
• 1/2 red capsicum, roughly chopped
• 2 celery ribs, chopped
• 6 garlic cloves, minced
• 400 g can peeled San Marzano tomatoes
• oil
• 2 carrots, chopped
• 2 potatoes, chopped
• 4 cups beef broth
• 1 cup apple cider
• 1/3 cup Worcestershire sauce
• 1/2 cup all-purpose flour
• 3 sprigs thyme

👨‍🍳 Instructions

1. 1Season oxtails with spices and Worcestershire sauce. Add onion and bell pepper, then marinate overnight.
2. 2In a pan add oil then sauté onion, garlic, red capsicum and celery until soft
3. 3Place sofrito in a blender together with tomatoes and its juices until smooth.
4. 4Brown oxtails in a heavy pot until well coloured, then set aside.
5. 5Using the same pot, add oil if needed, add flour and stir in low hear to form a light base, then deglaze with apple cider.
6. 6Add beef broth, sofrito, herbs and remaining marinade. Simmer briefly.
7. 7Return oxtails to the pot, cover and cook low and slow for 3 hours.
8. 8Add carrots and potatoes and cook until tender.
9. 9Remove oxtails and reduce sauce until thick and glossy. Serve hot with gravy.