- Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.
- Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
- Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
- Next pour the vegetable oil into a large pan, and place the pan over medium heat.
- Once the oil is nice and hot, add the oxtails in, and brown them.
- Once the oxtails are nice and brown remove them from the pan, and put them in the slow cooker.
- Return back to the pan with the hot oil.
- If they are burnt pieces in the pan, pour out the oil, strain, clean the pan, then pour the strained oil back into the pan.
- Start adding the remaining flour into the pan, but only a little bit at a time.
- Whisk continuously.
- Once the flour is brown, and resembles ” chunky peanut butter”, slowly pour in the beef broth or water.
- Whisk while you pour!
- Make sure everything is lump free, then turn the heat from medium to high.
- Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions, and garlic.
- Stir the gravy, and do a taste test.
- Add as much salt & pepper that you think 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, then set the slow cooker on high.
- Let cook for 8 hours.
- Once done serve with mashed potatoes, rice, or whatever you’d like.
