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

Prepare the Oxtails:

Rinse the oxtails under cold water and pat them dry with paper towels.

In a large bowl, coat the oxtails with Worcestershire sauce, salt, and black pepper. Let them marinate for at least 30 minutes for better flavor.

Dredge and Sear:

Place the flour in a shallow dish. Dredge each oxtail piece in the flour, shaking off any excess.

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Once the oil is hot, sear the oxtails on all sides until they are golden brown. Work in batches if needed to avoid overcrowding the pan.

Continue Cooking:

After browning, remove the oxtails from the pot and set them aside.

Drain excess oil, leaving about 2 tablespoons in the pot to make the gravy.

Add the remaining flour from the dredging process to the pot, stirring constantly to make a roux. Cook until the mixture is a deep golden brown.

Simmer to Perfection:

Gradually add beef broth or water to the roux, stirring constantly until smooth.

Return the oxtails to the pot, ensuring they are submerged in the gravy.

Cover and simmer over low heat for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Stir occasionally and add liquid if needed to prevent sticking.

Serve and Enjoy:

Once fully cooked, serve the smothered oxtails over rice, mashed potatoes, or with cornbread.

Enjoy this rich, flavorful dish with your favorite sides!