- Prepare and Dredge Oxtails:
- Trim excess fat from the oxtails. Season them with salt and black pepper, then dredge each piece in flour, shaking off excess.
- Brown the Oxtails:
- In a large, oven-safe pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the oxtails on all sides. Work in batches to avoid overcrowding the pot. Remove the browned oxtails and set them aside.
- Saute Aromatics:
- In the same pot, add diced onion, minced garlic, celery, and carrots. Sauté until the vegetables are softened.
- Add Tomato Paste and Deglaze:
- Stir in tomato paste and cook for 2 minutes. If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom.
- Return Oxtails and Add Ingredients:
- Return the browned oxtails to the pot. Pour in beef broth. Add bay leaves, dried thyme, paprika, cayenne pepper, and Worcestershire sauce. Stir to combine.
- Simmer and Cook:
- Cover the pot and bring the mixture to a simmer. Reduce heat to low and let it simmer for 3 to 4 hours, or until the oxtails are tender. You can also transfer the pot to a preheated oven at 325°F (163°C).
- Check and Adjust Seasoning:
- Taste the smothered oxtails and adjust the seasoning with salt and pepper as needed.
- Serve:
- Remove the bay leaves. Serve the smothered oxtails over rice, mashed potatoes, or with crusty bread. Garnish with chopped fresh parsley.
This smothered oxtail recipe results in a delicious and hearty dish with tender meat and a flavorful, savory sauce. The slow-cooking process allows the flavors to meld together, creating a comforting and satisfying meal. Enjoy!