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
* more salt & pepper for taste
Season the oxtails with 2 tsp kosher swab, and 1 tsp black pepper.
Mizzle the worcestershire sauce each over the oxtails, also toss the oxtails to make sure that they’re carpeted.
Next, sprinkle1/4 mug of flour each over the oxtails, and make sure that the oxtails are carpeted with the flour.
Coming pour the vegetable canvas into a large visage, and place the visage over medium heat.
Once the canvas is nice and hot, add the oxtails in, and brown them.
Once the oxtails are nice and brown remove them from the visage, and put them in the slow cooker.
Return back to the visage with the hot canvas.
Still, pour out the canvas, strain, If they’re burnt pieces in the visage.
Start adding the remaining flour into the visage, but only a little bit at a time.
Once the flour is brown, and resembles” chunky peanut adulation”, sluggishly pour in the beef broth or water.
Whisk while you pour!
Make sure everything is lump free, also turn the heat from medium to high.
Once the gravy reaches a full pustule, reduce the heat to medium, and add in the sliced onions, and garlic.
Stir the gravy, and do a taste test.
Add as important swab & pepper that you suppose you may need.
Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.
Make sure that the oxtails are nicely covered with gravy, also set the slow cooker on high.
Let cook for 8 hours.
Once done serve with mashed potatoes, rice, or whatever you’d like.