How To Make Southern-Style Smothered Oxtails
Enjoy fall of the bone bites of these smothered oxtails with this Southern-style recipe. They're slow-cooked with homemade gravy & onions.
Ingredients
- 2½ lbs beef oxtails
- 1¼ cups all purpose flour
- 2 tbsp worcestershire sauce
- 2 tsp kosher salt, plus more to taste
- 1 tsp black pepper, freshly cracked or ground, plus more to taste
- ¾ cup vegetable oil
- 3 cups beef broth, or water
- 1 large yellow onion, sliced
- 3 fresh garlic cloves, minced
Instructions
-
Season the oxtails with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
- Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
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Next, sprinkle ¼ cup of flour all over the oxtails and make sure that the oxtails are coated with the flour.
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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.
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Once the flour is brown and resembles "chunky peanut butter," slowly pour in the beef broth or water.
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Whisk while pouring!
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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.
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Add salt and pepper.
- Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.
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Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on High.
- Let cook for 8 hours.
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Once done serve with mashed potatoes or rice. Enjoy!
Nutrition
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