Ingredients
- Oxtails: 2 1/2 pounds, beef variety
- All-purpose Flour: 1 1/4 cups, divided
- Worcestershire Sauce: 2 tablespoons
- Kosher Salt: 2 teaspoons, plus more to taste
- Black Pepper: 1 teaspoon, freshly cracked or ground, plus more to taste
- Vegetable Oil: 3/4 cup
- Beef Broth or Water: 3 cups
- Yellow Onion: 1 large, sliced
- Garlic: 3 cloves, minced
Instructions
- Preparation of Oxtails:
- Pat the oxtails dry with paper towels. This helps in getting a good sear.
- Season the oxtails evenly with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
- Drizzle Worcestershire sauce over the seasoned oxtails. Toss to ensure they are well-coated with the sauce.
- Sprinkle 1/4 cup of all-purpose flour over the oxtails. Toss again to coat them completely. This flour coating will help thicken the gravy later.
- Browning the Oxtails:
- Heat 3/4 cup of vegetable oil in a large pan over medium heat until hot but not smoking.
- Add the floured oxtails to the pan in batches to avoid crowding. Sear them until they are well-browned on all sides. This may take about 3-4 minutes per side.
- Once browned, transfer the oxtails to a slow cooker.
- Making the Gravy:
- Check the pan for any burnt bits. If necessary, pour out the oil, strain it, wipe the pan clean, then return the strained oil to the pan.
- Over medium heat, gradually add the remaining 1 cup of flour to the pan. Whisk continuously to avoid lumps.
- Cook until the mixture turns a brown color, resembling chunky peanut butter.
- Slowly pour in the beef broth or water while continuing to whisk. This prevents lumps from forming.
- Bring the mixture to a boil, then reduce the heat to medium. Add the sliced onions and minced garlic.
- Simmer for a few minutes, stirring occasionally, and adjust seasoning with additional salt and pepper according to taste.
- Slow Cooking:
- Pour the hot gravy over the oxtails in the slow cooker. Ensure the oxtails are well-covered with gravy.
- Set the slow cooker to high and cook for approximately 8 hours. The oxtails should become tender and nearly fall off the bone.
- Serving:
- Serve the oxtails hot with your choice of side dish, such as creamy mashed potatoes, steamed rice, or buttered noodles.
Additional Tips:
- Slow Cooker Settings: If you’re not in a rush, you can set your slow cooker to low and extend the cooking time to about 10-12 hours for even more tender meat.
- Garnish: Garnish with chopped fresh parsley or green onions for a touch of color and freshness before serving.
This expanded recipe will help you achieve a delicious Southern-Style Oxtail dish with rich flavors and tender meat, perfect for a comforting meal.
