Name: Oxtails with Gravy Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Ingredients: 2 lbs oxtails; 2 tbsp vegetable oil; 1 onion, chopped; 2 cloves of garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 2 tbsp all-purpose flour; 2 cups beef broth; 1 cup red wine; 1 tbsp Worcestershire sauce; Salt and pepper, to taste

How To Make Oxtails with Gravy

Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.

Preparation: 15 minutes

Cooking: 3 hours

Total: 3 hours and 15 minutes

Serves:

Ingredients

2 lbs oxtails
2 tbsp vegetable oil
1 onion, chopped
2 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
2 tbsp all-purpose flour
2 cups beef broth
1 cup red wine
1 tbsp Worcestershire sauce
Salt and pepper, to taste

Instructions

Season the oxtails with salt and pepper.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Brown the oxtails on all sides. Remove and set aside.
In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Cook until vegetables are softened.
Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes.
Slowly pour in the beef broth and red wine, stirring constantly to avoid any lumps. Add Worcestershire sauce.
Return the browned oxtails to the pot and bring to a simmer. Cover and cook on low heat for 2.5 to 3 hours, or until the oxtails are tender and falling off the bone.
Remove the oxtails from the pot and keep warm. Skim any excess fat off the surface of the gravy.
If desired, use an immersion blender to blend the gravy until smooth.
Serve the oxtails with the gravy spooned over the top, accompanied by your favorite side dishes.