southern styled oxtails
2 1/2 pounds beef oxtail
1 1/4 cups all-purpose flour
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon freshly ground 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
Add salt and pepper to taste
Season oxtail with 2 teaspoons kosher salt and 1 teaspoon black pepper.
Pour the Worcestershire sauce over the oxtail and toss the oxtail to make sure it is well coated with the sauce.
Next, sprinkle 1/4 cup of flour over the oxtail, making sure the oxtail is covered in flour.
Next, pour vegetable oil into a large frying pan and put it on medium heat.
When the oil is hot, add the oxtail and fry. Once the oxtail is nicely browned, remove it from the pan and place it in the slow cooker.
Return to the pan with the hot oil.
If there is any burnt in the pan, pour the oil, strain it, clean the pan, then pour the strained oil back into the pan.
Begin adding the remaining flour to the pan, but only a little at a time.
Whisk continuously. Once the flour is brown and looks like “lumpy peanut butter,” slowly pour in the beef broth or water.
Whisk when pouring!
Make sure there are no lumps in everything, then increase the heat to medium-high.
When the sauce comes to a full boil, reduce the heat to medium and add the sliced onions and garlic.
Stir the sauce and taste.
Add as much salt and pepper as you think necessary. Turn off the heat and pour the sauce over the oxtails in the slow cooker.
Make sure the oxtail is well coated with sauce, then set the slow cooker to high heat.
Simmer for 8 hours.
When ready, serve with mashed potatoes, rice, or your favorite dish.