* Ingredients
° 2 1/2 pounds beef brisket
° 1 1/4 cup all-purpose flour
° 2 tsp kosher salt
° 1 teaspoon freshly ground black pepper
° 3/4 cup vegetable oil
° 3 cups beef broth or water
° 1 large onion, sliced
° 3 cloves fresh garlic minced
* More salt and pepper to taste
* directione :
Season the oxtail with 1 teaspoon kosher salt and 1 teaspoon black pepper.
Drizzle Worcestershire sauce over oxtails, then toss to make sure it's covered.
Next, sprinkle 1/4 cup of the flour over the oxtails, making sure the oxtails are covered in flour.
Next, pour vegetable oil into a large frying pan, and put the pan over medium heat.
Once the oil is nice and hot, add the oxtail, and brown it.
Once the oxtail is nice and brown, remove it from the pan, and place it in the slow cooker.
Return to the skillet with hot oil.
If the pieces are burnt in the pan, pour the oil, drain and clean the pan, then pour the filtered oil back into the pan.
Begin adding the remaining flour in the pan, but only a little at a time.
constantly whisked.
Once the flour is brown and resembles "chunky peanut butter," slowly pour into the meat broth or water.
Whisk while pouring!
Make sure everything is free of clumps, then turn the heat from medium to high.
Once the broth comes to a full boil, reduce the heat to medium, and add the sliced onions and garlic.
Stir the broth and test the taste.
Add as much salt and pepper as you think you may need.
Turn off the heat, and pour the broth into the slow cooker that covers the tail.
Make sure the oxtails are well covered in the broth, then set the slow cooker to high.
Let it cook for 8 hours.
Once cooked, serve with mashed potatoes, rice, or whatever you like.
Enjoy!
