Lowcountry Oxtails with Ham Hocks
Savor the rich, comforting flavors of the South with this *Lowcountry Oxtails with Ham Hocks* recipe. This slow-simmered dish combines tender oxtails and smoky ham hocks with a medley of aromatics like onions, carrots, celery, and garlic, all braised in a deeply flavorful broth infused with tomato paste, smoked paprika, and bay leaves. Perfectly seasoned and finished with a tangy splash of white vinegar, this hearty stew is cooked to perfection over hours until the meat melts off the bone. Serve it over fluffy rice or with a slice of golden cornbread for a truly Southern dining experience. Ideal for a cozy family dinner, this recipe is a soul-warming celebration of Lowcountry cuisine that will fill your home with irresistible aromas.
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Recipe Information
Ingredients
- 3 lbs oxtails
- 2 pieces ham hocks
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 4 cloves garlic cloves
- 5 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons fresh parsley
Instructions
Pat the oxtails and ham hocks dry with paper towels. Season them with kosher salt and black pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Sear the oxtails and ham hocks in batches until they are deeply browned on all sides. Remove and set aside.
Chop the onion, carrots, and celery into medium dice, and mince the garlic cloves. Set aside.
In the same pot, reduce the heat to medium and add the onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the minced garlic, tomato paste, smoked paprika, and dried thyme. Cook for another 1-2 minutes until fragrant.
Deglaze the pot by adding the white vinegar, scraping up any browned bits from the bottom with a wooden spoon.
Return the oxtails and ham hocks to the pot. Pour in the chicken broth, ensuring the meat is fully submerged. Add the bay leaves.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 3.5 to 4 hours, stirring occasionally, until the oxtails and ham hocks are tender and the meat is falling off the bone.
Once cooked, remove the oxtails and ham hocks from the pot and let them cool slightly. Shred the meat off the bones and discard the bones and excess fat.
Skim any excess fat from the surface of the cooking liquid. Return the shredded meat to the pot and stir to combine.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the Lowcountry Oxtails with Ham Hocks over rice or alongside cornbread. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.3 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 86 mg | 7% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1125 mg | 24% | |
*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.
