Smothered Oxtails


Smothered Oxtails


  • 2 1/2 pounds beef oxtails
  • 1 1/4 cups all-purpose flour
  • 2 tbsp Worcestershire sauce
  • 2 tsp kosher salt
  • 1 tsp freshly cracked or ground black pepper
  • 3/4 cup vegetable oil
  • 3 cups beef broth OR water
  • 1 large yellow onion sliced
  • 3 cloves of fresh garlic minced
  • more salt & pepper for taste


Season the oxtails with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.

Drizzle the oxtails with Worcestershire sauce, then toss them to coat them completely.

Then sprinkle 1/4 cup of flour on the oxtails and make sure they are covered with flour.

Then pour the oil into a large skillet and place the skillet over medium heat.

Add the oxtails to the heated oil and sauté them.

When the oxtails are nice and golden, remove them from the pan and place them in the slow cooker.

Return to the pan of hot oil.

If there are any burnt pieces in the pan, drain the oil, strain, clean the pan, then empty the filtered oil into the pan.

Start adding the rest of the flour to the pot, but only a little.

Whisk constantly.

When the flour turns brown and looks like chunky peanut butter, slowly add the beef broth or water.

Whisk while pouring!

Make sure everything is free of lumps, then reduce the heat to medium to high.

Once the sauce is boiling, reduce the heat to medium and add the chopped onion and garlic.

Mix the sauce and taste.

Season with salt and pepper to taste.

Turn off the heat and pour the sauce into a slow cooker, covering the oxtails.

Turn the slow cooker to high and make sure the oxtails are fully coated in the sauce.

Leave to cool for 8 hours.

Serve with mashed potatoes, rice, or anything you want.



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