When it comes to soul food comfort, few dishes can compare to southern-style smothered oxtails. Imagine tender oxtails smothered in a homemade onion and garlic gravy, slow-cooked in a Crock Pot until they practically melt off the bone. Just thinking about it brings back memories of Sunday suppers at my mom’s house, where she would serve up this delectable dish alongside her famous southern-style potato salad, mixed greens, and corn muffins. We would devour it all, leaving nothing but clean bones on our plates. It truly is the ultimate soul food experience.

I have experimented with various recipes for smothered oxtails over the years, always searching for that perfect balance of flavors. And finally, I have found it. This is the recipe I will stick with from now on – no more revisions, no more additions. This is hands down my favorite southern smothered oxtail recipe, and I am excited to share it with you.

For the complete list of ingredients and detailed cooking instructions, please continue reading on the next page. And don’t forget to share this amazing recipe with your Facebook friends so they can enjoy the comfort and nostalgia of southern-style smothered oxtails too. Stay tuned for a truly mouthwatering experience!

ngredients

• 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

Instructions

• Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.
• Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
• Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
• 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.
• Once the flour is brown, and resembles ” chunky peanut butter”, slowly pour in the beef broth or water.
• Whisk while you pour!
• 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.
• Add as much salt & pepper that you think you may need.
• Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.
• Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high.
• Let cook for 8 hours.
• Once done serve with mashed potatoes, rice, or whatever you’d like.
• Enjoy!