Low and Slow Soul Food Smothered Oxtail: Tender Bites Bathed in Sofrito-Rich Gravy, Straight from the Dutch Oven
Now dig this, my fellow flavor seekers —this right here ain’t your average Sunday supper, nah! 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.
The oxtail's cookin’ low in that Dutch oven pot like a bassline in the pocket, breakin' down till it’s tender enough to make your fork and knife unnecessary. For added elevation sofrito is in the mix and adding big things! It's bringin’ the funk—it's savory, herby, and soul-deep, coating every curve of that meat in velvet-smooth, deep-brown gravy. We're doin more than feedin your belly with this one; we're feeding souls!
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
I've tested a lot of oxtail recipes and have a few insights for consideration. Here is the lowdown on layin’ down that smothered oxtail like a champ:
There are few ingredients that are key to adding richness and depth to the overall dish.
- Worcestershire sauce brings that bold, savory umami punch—a complex blend of vinegar, molasses, anchovy, and spice that deepens the meaty richness of the oxtail while adding a tangy, fermented edge to the beef broth.
- Apple cider offers a touch of sweetness and acidity. That natural apple tang helps cut through the richness of the oxtail fat, brighten the stew, and balance the heavier elements with a soft, fruity lift.
- San Marzano tomatoes bring in that smooth, sweet, low-acid tomato flavor that melts beautifully into the braise. They add depth and a luscious texture that thickens into a velvety, tomato-laced flavorful gravy.
First off—sear them, baby, even if you are using a crockpot or slow cooker. Hit ‘em hot in a slick of oil over medium heat to lock in that flavor and get that deep brown groove goin’. That’s your flavor foundation, right there.
Garlic and herbs—oh, we gettin’ earthy and soulful with thyme and bay leaves. They provide those needed backup vocals to lift the meat with every slow-cooked minute.
After the sear, deglaze that pan with wine or rich stock. Lift up the stuck-on bits of goodness and bring the flavor back to the forefront.
Low and sloooow, baby. Cook it like you mean it—with patience. Let the heat work the meat until it’s almost fallin’ off the bone tender.
Season like a pro—seasoning oxtail is one thing, but you'll want to keep tastin’ and adjusting as you go
Too much fat risin’ to the top? Skim it, don’t let it hijack the party. We want rich, not greasy
There are many ways to season slow cook oxtail, as so many cultures have their own version. Jamaican oxtails, which utilize browning sauce and spices like onion powder and garlic powder, give oxtail stew vibes
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