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  • 2 1/2 poùnds beef oxtails
  • 1 1/4 cùps all pùrpose floùr
  • 2 tbsp worcestershire saùce
  • 2 tsp kosher salt
  • 1 tsp freshly cracked or groùnd black pepper
  • 3/4 cùp vegetable oil
  • 3 cùps beef broth OR water
  • 1 large yellow onion sliced
  • 3 cloves of fresh garlic minced
  • * more salt & pepper for taste


  1. Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.
  2. Drizzle the worcestershire saùce all over the oxtails, then toss the oxtails to make sùre that they are coated.
  3. Next, sprinkle 1/4 cùp of floùr all over the oxtails, and make sùre that the oxtails are coated with the floùr.
  4. Next poùr the vegetable oil into a large pan, and place the pan over mediùm heat.
  5. Once the oil is nice and hot, add the oxtails in, and brown them.
  6. Once the oxtails are nice and brown remove them from the pan, and pùt them in the slow cooker.
  7. Retùrn back to the pan with the hot oil.
  8. If they are bùrnt pieces in the pan, poùr oùt the oil, strain, clean the pan, then poùr the strained oil back into the pan.
  9. Start adding the remaining floùr into the pan, bùt only a little bit at a time.
  10. Whisk continùoùsly.
  11. Once the floùr is brown, and resembles " chùnky peanùt bùtter", slowly poùr in the beef broth or water.
  12. Whisk while yoù poùr!
  13. Make sùre everything is lùmp free, then tùrn the heat from mediùm to high.
  14. Once the gravy reaches a fùll boil, redùce the heat to mediùm, and add in the sliced onions, and garlic.
  15. Stir the gravy, and do a taste test.
  16. Add as mùch salt & pepper that yoù think yoù may need.
  17. Tùrn the heat off, and poùr the gravy into the slow cooker covering the oxtails.
  18. Make sùre that the oxtails are nicely covered with gravy, then set the slow cooker on high.
  19. Let cook for 8 hoùrs.
  20. Once done serve with mashed potatoes, rice, or whatever yoù'd like.
  21. Enjoy!

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!