2
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
- * more salt & pepper for taste
Instructions
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Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.
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Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
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Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
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Next pour the vegetable oil into a large pan, and place the pan over medium heat.
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Once the oil is nice and hot, add the oxtails in, and brown them.
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Once the oxtails are nice and brown remove them from the pan, and put them in the slow cooker.
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Return back to the pan with the hot oil.
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If they are burnt pieces in the pan, pour out the oil, strain, clean the pan, then pour the strained oil back into the pan.
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Start adding the remaining flour into the pan, but only a little bit at a time.
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Whisk continuously.
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Once the flour is brown, and resembles ” chunky peanut butter”, slowly pour in the beef broth or water.
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Whisk while you pour!
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Make sure everything is lump free, then turn the heat from medium to high.
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Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions, and garlic.
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Stir the gravy, and do a taste test.
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Add as much salt & pepper that you think you may need.
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Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.
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Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high.
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Let cook for 8 hours.
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Once done serve with mashed potatoes, rice, or whatever you’d like.
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Enjoy!