Slow Cooker Smothered Oxtails

Let's Cook

1. Step 1.

   In a large mixing bowl, season the oxtails with 2 teaspoons kosher salt and 1 teaspoon black pepper. Drizzle 2 tablespoons Worcestershire sauce over the oxtails and toss to coat evenly. Sprinkle 1/4 cup of the all-purpose flour over the oxtails and toss again to ensure an even coating.

2. Step 2.

   In a large sauté pan over medium heat, pour in 3/4 cup vegetable oil. Once the oil is hot, add the oxtails in a single layer and brown them on all sides, about 3-4 minutes per side. Remove the browned oxtails from the pan and transfer them to a 6-quart slow cooker. If there are burnt bits in the pan, pour out the oil, strain it, clean the pan, then return the strained oil to the pan.

3. Step 3.

   Over medium heat, gradually add the remaining 1 cup flour to the pan, whisking continuously. Cook the flour, stirring constantly, until it turns a deep brown color resembling chunky peanut butter, about 5-7 minutes. Slowly pour in 3 cups beef broth while whisking vigorously to prevent lumps.

4. Step 4.

   Once the gravy is smooth, increase the heat to high and bring it to a full boil. Then reduce the heat to medium and stir in the sliced yellow onion and minced garlic. Taste the gravy and adjust seasoning with additional salt and pepper if needed. Turn off the heat.

5. Step 5.

   Pour the gravy over the oxtails in the slow cooker, ensuring they are fully covered. Set the slow cooker to high and cook for 8 hours, until the meat is tender and falling off the bone. Garnish with chopped fresh parsley and serve over mashed potatoes or rice.