These easy smothered oxtails are packed with rich, comforting flavor. With just oxtails, aromatics, herbs, and a splash of red wine, you can make a silky, savory gravy and tender meat right at home. Below you’ll find clear instructions for making this dish in an Instant Pot or on the stove-top.
Smothered oxtails are a classic of Southern and soul food cooking. Once an inexpensive cut that home cooks transformed into a beloved comfort dish, oxtails are now appreciated in restaurants for their deep flavor and gelatin-rich texture. They are beef—specifically the tail of cattle—not pork.
What Are Oxtails?
Oxtails are the tail sections of cattle. Historically they came from oxen used for work, but modern oxtails are sourced from cattle raised for beef. The cut is prized because slow cooking converts the collagen to gelatin, producing a tender, unctuous texture and a flavorful broth.
Cost and Where to Buy
Oxtails were once inexpensive but have risen in price as demand has grown. Expect to pay more than for common roasts; prices vary by region and supplier. Your best bet is a local butcher or meat market, where you often get fresher pieces and helpful advice. Some large warehouse chains and grocery stores may carry them, but availability can be sporadic.
How to Clean and Prepare Oxtails
Before cooking, trim excess fat from the pieces—leave some for flavor, but remove large deposits so the finished sauce isn’t overly greasy. Soaking the oxtails briefly helps remove surface impurities: place the pieces in a bowl of cold water, add 2–3 tablespoons apple cider vinegar and a few thin lemon slices, and let sit for 10 minutes. Drain, discard the lemon, and rinse the oxtails under cold water.
Red Wine: Which Type to Use?
Red wine adds depth and acidity to the braising liquid. Use a wine you enjoy drinking; a fuller-bodied red or even a slightly sweet red will work. You don’t need an expensive bottle—just something flavorful. If you enjoy wine while cooking, this recipe makes it easy to sip a glass while you work.
How to Eat Oxtails
Properly cooked oxtails become extremely tender and almost buttery in texture. After pressure cooking or slow simmering, the meat should pull away from the bone easily. Serve the oxtails with plenty of the glossy gravy and your favorite starch to soak up the juices.
Best Side Dishes
Traditional Southern pairings include white rice, rice and peas, mashed potatoes, egg noodles, or a slice of cornbread to mop up the sauce. Pick a starchy side that will complement the rich, savory gravy.
Ingredients (Overview)
- Oxtails (good quality, trimmed)
- Olive oil or vegetable oil
- Salt, black pepper, garlic powder, onion powder, sweet paprika
- Red onions and green onions
- Fresh garlic cloves
- Fresh thyme (and parsley if desired)
- Red wine
- Beef broth
- Unsalted butter
- White cooked rice or other preferred side
- Cornstarch and water for a slurry to thicken the sauce
How to Make Smothered Oxtails in the Instant Pot
Step 1 — Marinate (optional but recommended): The night before cooking, season the oxtails with salt, pepper, garlic powder, onion powder, and paprika. Place the seasoned oxtails with sliced onions, garlic, herbs, red wine, and some beef broth in a sealed bag or covered container and refrigerate overnight. Rotate the pieces once or twice so the marinade contacts all sides.
Step 2 — Bring to room temperature: Remove the oxtails from the fridge about 30 minutes before cooking so they are not ice-cold when they hit the pot.
Step 3 — Brown the oxtails: Use the Sauté function and heat 1–2 tablespoons oil until hot. Brown oxtails in batches, 4–6 minutes per side, until they develop a deep crust. Remove and set aside. Pour the rendered oil through a mesh strainer into a bowl, reserving 2–3 tablespoons and discarding burnt bits.
Step 4 — Saute aromatics: Return the reserved oil to the Instant Pot. Sauté the onion wedges briefly, then add minced garlic and cook until fragrant. Deglaze with red wine, scraping up any browned bits. Add beef broth, thyme sprigs, and return the browned oxtails to the pot. The liquid should come partway up the pieces but need not fully submerge.
Step 5 — Pressure cook: Seal the lid, set to high pressure, and cook for 60 minutes. Allow a natural pressure release for 15 minutes, then carefully release remaining pressure and open the pot. The meat should be fork-tender.
Step 6 — Finish the sauce: Use a spoon to skim excess fat from the surface. Switch to Sauté and make a slurry of equal parts cornstarch and water (2–3 tablespoons each). Stir the slurry into the simmering liquid and cook for 3–5 minutes until thickened. Stir in butter and a splash more red wine if desired, then season to taste with salt and pepper.
Serving suggestion: Spoon the oxtails and gravy over white rice, mashed potatoes, or egg noodles. For best flavor, let the oxtails sit in the gravy for 20–30 minutes before serving; leftovers also improve overnight.
Stove-Top Method
Follow the same steps above but use a large heavy pot or Dutch oven. Brown the oxtails in batches, then add the aromatics, wine, and broth. Cover and simmer gently for 3–5 hours until the meat is very tender. Adjust cooking time for smaller or larger pieces.
Notes
Skim the fat from the cooking liquid before making the slurry for a cleaner-tasting sauce. If you have time, refrigerate the pot so the fat solidifies and is easier to remove. If the oxtails aren’t as tender as you like after the initial cook, continue to cook (pressure or simmer) until they reach the desired tenderness—overtenderizing is the only irreversible mistake, so check periodically.
If you enjoy this recipe, leave a comment to share your results and variations.