Southern Smothered Oxtails

These Southern Smothered Oxtails are easy to make and a great dish for a cold night. The meat browned on the bone allows for the stew to become more complex and earthy in flavor. The rich gravy made with onions, pepper and Worcestershire allow for a well seasoned heat. Try it tonight!


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

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