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:
- 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.
- 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.
- 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.
- If there are burnt pieces in the pan, discard the oil, strain, clean the pan, and pour the strained oil
- Add Aromatics and Adjust Seasoning:
- Add sliced onions and minced garlic to the gravy.
- Taste and adjust salt and pepper as needed.
- 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.
- 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.