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Low and Slow Soul Food Smothered Oxtail: Tender Bites Bathed in Sofrito-Rich Gravy, Straight from the Dutch Oven.
Now listen here, flavor fam—this Southern oxtail and gravy right here? It crawls low and sticky through your soul. We're talkin’ tender, fall-off-the-bone fork and knife not needed oxtails, slow-braised to perfection in a rich, lip-smackin' gravy. This ain’t a quick-fix meal—nah, we’re playin' the long game, low and slow in a Dutch oven until every strand of that beef oxtail melts like butter and the gravy gets thick, glossy, and full of down-home depth.
This is slow and low, bone-suckin', gravy-drippin’ Southern smothered beef oxtail, and we gettin’ nasty with it, just like Ike Turner laid it down on “Gettin’ Nasty”—all grit, groove, and goodness.
Beats and Eats
Ike Turner's "Gettin' Nasty" pairs perfectly with smothered oxtail because both bring that low-down, slow-cooked grit—tight, funky rhythms matching the rich, deep layers of gravy, sofrito, and fall-off-the-bone tenderness. Just like the track builds heat with raw bass and punchy horns, this dish simmers with soulful flavor that grabs you by the taste buds and won’t let go.
Marwin's Flavor-philes and Liner Notes
Each of these ingredients in the oxtail and gravy recipe plays a deliberate, flavor-forward role designed to build complexity, deepen the soul of the dish, and bring a full-bodied finish to every bite:
Sofrito with San Marzano Tomatoes:
I added the sofrito to act as the heartbeat of the flavor base. The aromatic blend of onions, garlic, peppers, and herbs make for a mellow, savory paste. The choice of San Marzanos isn’t random—it’s about that smooth, almost jammy tomato flavor that doesn’t overpower but caresses the other ingredients.
Beef Broth:
Beef broth adds that deep, meaty element that amplifies the natural flavor of the oxtail. I chose it to bridge the gap between the richness of the meat and the brightness of those aromatics.
Worcestershire Sauce:
Now this is the low-key soul punch. A few dashes bring layers of tang from vinegar, funk from fermented anchovies, and sweetness from molasses. Chosen for its ability to deepen without distracting, this sauce adds the kind of “I can’t quite put my finger on it, but I need more of it” flavor that keeps folks going back for more.
Serving Suggestions
This tender meat pairs well with a variety of delicious sides. Some of my favorite choices include soulful and quick canned fried blackeyed peas and slow Southern-style stewed okra. These sides complement the rich and flavorful oxtail, creating a satisfying and comforting meal.
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Ingredients
For the Oxtail
- 3 lbs Beef Oxtail
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- ¼ cup Worcestershire Sauce
- ½ medium Yellow Onion diced
- ½ Bell Pepper diced
For The Sofrito
- ½ medium Bell Pepper roughly chopped
- ½ medium Yellow Onion roughly chopped
- 4 Garlic Cloves
- 2 ribs Celery roughly chopped
- 8 oz. San Marzano Tomatoes
For the Stew
- ½ cup All-purpose Flour
- 1 tablespoon Olive Oil or Vegetable Oil
- 1 cup Apple Cider
- 4 cups Beef Broth
- ⅓ cup Worcestershire Sauce
- 3 sprigs Fresh Thyme
- 2 medium Carrots chopped
- 2 medium Potatoes chopped
Instructions
Marinate the Oxtail
- Clean oxtails with a combination of water and lime juice. Set aside
- Using a small mixing bowl or ramekin mix the dry seasonings together. Set aside.
- Place oxtail in a large bowl and then season them oxtail generously with the spice mixture. Add the Worcestershire sauce rubbing the oxtail well to make sure they are fully covered. Add the diced onions and peppers then marinate the oxtail for at least 30 minutes but overnight preferred if you have time.
Prepare the Sofrito
- Heat oil in a saucepan or skillet over medium heat and saute the onions, celery, peppers, and garlic 1-2 minutes. Season with salt and pepper. Remove all ingredients and place in a blender with the tomatoes. Blend to a smooth puree. Set aside.
Cook the Oxtail
- Heat oil in a large dutch oven pot on medium-high heat. Add the marinated oxtail (reserve the marinade leftovers) and brown on all sides. Remove the oxtail and set aside in a paper towel lined bowl.
- Add the flour and give it a stir mixing it into the oil. Add more oil if needed.
- Add the cider and deglaze the bottom of the pot with a wooden spoon scraping up all the brown bits. Allow the mixture to thicken slightly.
- Add the beef stock and the sofrito. Add some more of the dry seasoning and mix everything well.
- Add the bay leaves, fresh thyme, and the leftover marinade mix to the pot.
- Allow to cook for 3-4 minutes then add the browned oxtail back. Bring to a boil, cover, and simmer for about 3 hours. Add the diced carrots and potatoes and cook for another 20-30 minutes until both are fork tender.
- Remove oxtail then reduce pot liquid to desired gravy consistency.
Video
Gia Smith
Sunday 15th of December 2024
This recipe looks like a recipe for what my grandmother would say "sticks to ya bones"...lol. I am SO glad i found it. I am going to try it for our Christmas dinner (2024) gathering. I can't wait to try it and I will report back.
Marwin Brown
Sunday 15th of December 2024
Sounds good! definitely let me know how it goes