- 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.