Savory Slow-Cooked Oxtails in Rich Gravy

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
• Additional salt & pepper for taste

DIRECTIONS:

1. Prepare the Oxtails:
   • Season the oxtails with 2 tsp kosher salt and 1 tsp black pepper.
   • Drizzle Worcestershire sauce over the oxtails and toss them to ensure even coating.
   • Sprinkle 1/4 cup of flour over the oxtails, making sure they are thoroughly coated.
2. Pan-Brown the Oxtails:
   • Heat vegetable oil in a large pan over medium heat.
   • Brown the oxtails in the hot oil.
   • Once browned, transfer the oxtails to the slow cooker.
3. Prepare the Gravy:
   • If there are burnt pieces in the pan, discard the oil, strain, clean the pan, and pour the strained oil
     back.
   • Gradually add the remaining flour to the pan, whisking continuously until it turns brown and resembles
     “chunky peanut butter.”
   • Slowly pour in beef broth or water while whisking to create a lump-free gravy.
   • Turn the heat from medium to high. Once the gravy reaches a full boil, reduce heat to medium.
4. Add Aromatics and Adjust Seasoning:
   • Add sliced onions and minced garlic to the gravy.
   • Taste and adjust salt and pepper as needed.
5. Combine and Slow Cook:
   • Turn off the heat and pour the gravy into the slow cooker, covering the oxtails.
   • Ensure the oxtails are well-covered with the gravy.
   • Set the slow cooker on high and let it cook for 8 hours.
6. Serve and Enjoy:
   • Once done, serve the smothered oxtails with mashed potatoes, rice, or your preferred side.
   • Enjoy this succulent dish with its rich flavors and tender oxtails.