Smothered Oxtails

Smothered Oxtails

Smothered Oxtails


  • 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


1  –  Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.

2  –  Drizzle the Worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.

3  –  Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.

4  –  Next, pour the vegetable oil into a large pan, and place the pan over medium heat.

5  –  Once the oil is nice and hot, add the oxtails in, and brown them.

6  –  Once the oxtails are nice and brown remove them from the pan and put them in the slow cooker.

7  –  Return back to the pan with the hot oil.

8  –  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.

9  –  Start adding the remaining flour into the pan, but only a little bit at a time.

10  –  Whisk continuously.

11  –  Once the flour is brown and resembles ” chunky peanut butter”, slowly pour in the beef broth or water.

12  –  Whisk while you pour!

13  –  Make sure everything is lump-free, then turn the heat from medium to high.

14  –  Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions, and garlic.

15  –  Stir the gravy, and do a taste test.

16  –  Add as much salt & pepper that you think you may need.

17  –  Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.

18  –  Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high.

19  –  Let cook for 8 hours.

20  –  Once done serve with mashed potatoes, rice, or whatever you’d like.


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