Fall-Off-the-Bone Oxtails for the Perfect Sunday Dinner

INGREDIENTS

• 2 1/2 pounds beef oxtails
• 1/4 cup all-purpose flour for coating the oxtails
• 1 cup all-purpose flour for the gravy
• 2 tablespoons Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 3/4 cup vegetable oil
• 3 cups beef broth or water
• 1 large yellow onion sliced
• 3 cloves fresh garlic minced
• Additional salt and pepper to taste

DIRECTIONS

1. Pat the oxtails dry. Season with the kosher salt and black pepper, drizzle with Worcestershire sauce, then coat lightly with the 1/4 cup of flour.
2. Heat the vegetable oil in a large skillet over medium heat. Brown the oxtails on all sides, working in batches as needed, then transfer them to the slow cooker.
3. Check the pan drippings for burned bits. If needed, carefully strain the oil into a heat-safe container, clean the skillet, and return the oil to the pan. Gradually whisk in the remaining 1 cup of flour. Cook, whisking continuously, until golden brown.
4. Slowly whisk in the beef broth until smooth. Bring to a boil, reduce the heat to medium-low, and stir in the onion and garlic. Simmer for 5–7 minutes, then taste and adjust the salt and pepper. Add a little more broth if the gravy is too thick to pour.
5. Pour the gravy over the oxtails. Cover and cook on HIGH for about 8 hours, or until fork-tender. Slow cookers vary, so begin checking for tenderness earlier and adjust the cooking time as needed.
6. Skim off excess fat, if desired. Serve hot over rice or mashed potatoes with plenty of onion and garlic gravy.