Smothered Oxtails

Ingredients:

• 2 1/2 pounds beef oxtails
• 1 1/4 cups all-purpose flour
• 2 tbsp Worcestershire sauce
• 2 tsp kosher salt
• 1 tsp freshly cracked or ground black pepper
• 3/4 cup vegetable oil
• 3 cups beef broth OR water
• 1 large yellow onion, sliced
• 3 cloves of fresh garlic, minced
• Salt & pepper for taste

Instructions:

1. Season the oxtails with 2 tsp kosher salt and 1 tsp black pepper. Drizzle the Worcestershire sauce all over the oxtails, then toss to coat. Sprinkle 1/4 cup of flour all over the oxtails and ensure they are coated evenly.
2. Pour the vegetable oil into a large pan over medium heat. Once hot, add the oxtails and brown them. Remove the browned oxtails from the pan and place them in the slow cooker.
3. If there are burnt pieces in the pan, pour out the oil, strain, clean the pan, then pour the strained oil back into the pan. Gradually add the remaining flour to the pan, whisking continuously until brown and resembling “chunky peanut butter”.
4. Slowly pour in the beef broth or water while whisking to ensure a lump-free gravy. Increase heat to medium-high and bring the gravy to a boil. Reduce heat to medium and add sliced onions and minced garlic. Taste and adjust seasoning with salt and pepper as needed.
5. Turn off the heat and pour the gravy into the slow cooker, covering the oxtails completely. Set the slow cooker on high and let cook for 8 hours.
6. Once done, serve the smothered oxtails with mashed potatoes, rice, or your preferred side dish. Enjoy!