Southern Styled Oxtails

Season the oxtails with 2 teaspoons kosher salt and 1 teaspoon black pepper.
Drizzle the Worcestershire sauce over the oxtails and then add the oxtails to ensure they are well coated.
Next, sprinkle 1/4 cup flour over the oxtails, making sure the oxtails are covered in flour.
Then pour the vegetable oil into a large pan and place the pan over medium heat.
When the oil is hot, add the oxtails and fry.
Once the oxtails are nicely browned, remove them from the pan and place them in the slow cooker.
Return to the pan with the hot oil.
If there are burnt pieces in the pan, pour out the oil, strain it, clean the pan, and then pour the drained oil into the pan.
Start adding the rest of the flour to the pan little by little.
Whisk constantly.
Once the flour browns and resembles “peanut butter chunks,” slowly add the beef broth or water.
Whisk while pouring!
Make sure everything is free of lumps, then reduce the heat to medium-high.
Once the sauce comes to a full boil, reduce the heat to medium and add the chopped onion and garlic.
Mix the sauce and do a taste test.
Add enough salt and salt. Pepper that you think you need.
Turn off the heat and pour the sauce into the slow cooker to cover the oxtails.
Make sure the oxtails are well coated with sauce, then turn on the slow cooker.
cook for 8 hours.
Ready, serve with mashed potatoes, rice or whatever you prefer.
Have fun!

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