Smothered Oxtails

Smothered Oxtails

Ingredients

2 1/2 pounds beef oxtails

1 1/4 cups all-purpose flour (divided: ~1/4 cup for coating oxtails + the rest for gravy)

2 tbsp Worcestershire sauce

2 tsp kosher salt (plus more to taste)

1 tsp freshly cracked or ground black pepper (plus more to taste)

3/4 cup vegetable oil

3 cups beef broth OR water

1 large yellow onion, sliced

3 cloves fresh garlic, minced

More salt & pepper to taste

Optional garnishes/sides:

Fresh parsley, served over rice, mashed potatoes, or grits.

Directions

Season the oxtails: Wash the oxtails with cold water (and trim excess fat if desired). Season with the 2 tsp kosher salt, 1 tsp black pepper, and Worcestershire sauce. Toss to coat evenly. Sprinkle about 1/4 cup of the flour over the oxtails and toss again until well coated.

Brown the oxtails: Heat the vegetable oil in a large pan or skillet over medium heat. Once hot, add the oxtails in batches (don't overcrowd) and brown on all sides until nicely seared. Remove the browned oxtails and transfer them to a slow cooker.

Make the gravy:

If there are burnt bits in the pan, carefully pour out the oil, strain it, clean the pan, and return the strained oil.

Gradually whisk in the remaining flour (about 1 cup) a little at a time over medium heat. Keep whisking continuously until the mixture turns brown and resembles chunky peanut butter (this is your roux).

Slowly pour in the 3 cups of beef broth or water while whisking constantly to avoid lumps.

Increase heat to high and bring to a full boil, then reduce to medium. Stir in the sliced onions and minced garlic. Taste and adjust with additional salt and pepper as needed. Turn off the heat.

Slow cook: Pour the hot gravy (with onions and garlic) over the oxtails in the slow cooker, ensuring they're fully covered. Set the slow cooker to High and cook for about 8 hours, until the meat is extremely tender and falling off the bone.

Serve: Spoon the oxtails and plenty of gravy over rice, mashed potatoes, or grits. Enjoy!