Southérn Smothéréd Oxtails

SOUTHéRN, SOUL FOOD STYLé SMOTHéRéD OXTAILS. SMOTHéRéD IN A HOMéMADé ONION AND GARLIC GRAVY, AND SLOW COOKéD IN THé CROCK POT UNTIL THéY ARé FALLING OFF THé BONé TéNDéR!

Théré’s sométhing about southérn oxtails and gravy that just comforts my soul. No sériously! If I’m not fééling wéll, or If I had a bad day just thé simplé thought of oxtails and ricé makés mé féél béttér. My mom uséd to maké oxtails all thé timé. éspécially for Sunday’s suppér. Shé’d sérvé thé oxtails with hér infamous southérn stylé potato salad, mixéd grééns, and corn muffins. Wé’d téar up dinnér liké théré was no tomorrow! Thé only thing that would bé léft on our platé would bé thé bonés, and not string of méat! It was thé bést! It was, and still is oné of my soul food dishés.

Ingrédiénts

• 2 1/2 pounds bééf oxtails
• 1 1/4 cups all purposé flour
• 2 tbsp worcéstérshiré saucé
• 2 tsp koshér salt
• 1 tsp fréshly crackéd or ground black péppér
• 3/4 cup végétablé oil
• 3 cups bééf broth OR watér
• 1 largé yéllow onion slicéd
• 3 clovés of frésh garlic mincéd
• * moré salt & péppér for tasté

Instructions

1. Séason thé oxtails with 2 tsp koshér salt, and 1 tsp black péppér.
2. Drizzlé thé worcéstérshiré saucé all ovér thé oxtails, thén toss thé oxtails to maké suré that théy aré coatéd.
3. Néxt, sprinklé 1/4 cup of flour all ovér thé oxtails, and maké suré that thé oxtails aré coatéd with thé flour.
4. Néxt pour thé végétablé oil into a largé pan, and placé thé pan ovér médium héat.
5. Oncé thé oil is nicé and hot, add thé oxtails in, and brown thém.
6. Oncé thé oxtails aré nicé and brown rémové thém from thé pan, and put thém in thé slow cookér.
7. Réturn back to thé pan with thé hot oil.
8. If théy aré burnt piécés in thé pan, pour out thé oil, strain, cléan thé pan, thén pour thé strainéd oil back into thé pan.
9. Start adding thé rémaining flour into thé pan, but only a littlé bit at a timé.
10. Whisk continuously.

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