Paula Deen's Sexy Oxtails

Indulge in comfort and sophistication with Paula Deen's Sexy Oxtails, a soul-warming dish that delivers fall-off-the-bone tenderness and deep, hearty flavors. This slow-cooked masterpiece begins with oxtails seared to perfection, then simmered in a velvety sauce of beef broth, optional red wine, and aromatic vegetables like onions, carrots, and celery. Infused with fresh thyme and bay leaves, the dish takes on a rich, earthy essence, while the addition of butter beans adds a luscious, creamy texture. Perfect for cozy dinners or special occasions, this recipe pairs beautifully with rice, mashed potatoes, or crusty bread to soak up the irresistibly savory sauce. With minimal prep and big flavor, it’s a timeless dish that’s sure to impress.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 lbs oxtails
• 2 tsp salt
• 1 tsp black pepper
• 0.5 cup all-purpose flour
• 3 tbsp vegetable oil
• 1 yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine (optional)
• 4 fresh thyme sprigs
• 2 bay leaves
• 1 cup butter beans (canned, drained and rinsed)

Directions

Step 1

Season the oxtails with salt and black pepper on all sides.

Step 2

Dredge the oxtails lightly in all-purpose flour, shaking off any excess.

Step 3

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 4

Brown the oxtails on all sides in batches to avoid overcrowding the pot. Remove the browned oxtails and set aside.

Step 5

In the same pot, add the diced yellow onion, carrots, and celery. Sauté for 5 minutes until the vegetables are softened and beginning to caramelize.

Step 6

Stir in the minced garlic and cook for another minute until fragrant.

Step 7

Add the tomato paste and stir well, cooking for 2 minutes to deepen the flavor.

Step 8

Deglaze the pot by pouring in the beef broth and red wine (if using). Scrape the bottom of the pot to release any flavorful bits stuck to it.

Step 9

Return the oxtails to the pot, nestling them into the liquid.

Step 10

Add the thyme sprigs and bay leaves to the pot.

Step 11

Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 2.5 to 3 hours, or until the oxtails are tender and the meat is falling off the bone.

Step 12

During the last 30 minutes of cooking, stir in the butter beans and allow them to warm through.

Step 13

Taste the sauce and adjust seasoning with additional salt and pepper, if needed.

Step 14

Serve the oxtails hot over rice, mashed potatoes, or with crusty bread for soaking up the rich sauce.

Nutrition Facts

Serving size	(3476.7g)

Amount per serving	% Daily Value*
Calories	4783.1

Total Fat 316.3g	0%
Saturated Fat 116.2g	0%
Polyunsaturated Fat 25.3g
Cholesterol 1918.7mg	0%
Sodium 10135.8mg	0%
Total Carbohydrate 139.9g	0%
Dietary Fiber 24.8g	0%
Total Sugars 26.8g
Protein 323.7g	0%

Vitamin D 0IU	0%
Calcium 548.0mg	0%
Iron 48.3mg	0%
Potassium 6787.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.6%

Protein: 27.5%

Carbs: 11.9%