Step 1

Season the oxtails with 2 tsp kosher salt and 1 tsp black pepper.

Step 2

Drizzle the Worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.

Step 3

Next, sprinkle 1/4 cup of flour all over the oxtails and make sure that the oxtails are coated with the flour.

Step 4

Next, pour the vegetable oil into a large pan and place the pan over medium heat.

Step 5

Once the oil is nice and hot, add the oxtails to the pan and brown them on every side.

Step 6

Once the oxtails are nice and brown, remove them from the pan and put them in the slow cooker.

Step 7

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.

Step 8

Start adding the remaining flour into the pan, but only a little bit at a time. Whisk continuously.

Step 9

Once the flour is brown and chunky in texture, 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.

Step 10

Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions and garlic.

Step 11

Stir the gravy and do a taste test. Add as much salt & pepper as you need to taste.

Step 12

Turn the heat off and pour the gravy into the slow cooker covering the oxtails.

Step 13

Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high. Let cook for 8 hours.

Step 14

Once done, serve with mashed potatoes, rice, or whatever you'd like.

Step 15

Enjoy!