Step 1

Trim the fat from the oxtails, then toss the oxtails into a large mixing bowl.

Step 2

Drizzle the olive oil all over the oxtails.

Step 3

Sprinkle the seasoning salt, herbs de provence, black pepper, and red pepper flakes.

Step 4

Make sure the oxtails are well coated with the oil, and seasonings.

Step 5

Next grab a large deep pot or skillet, and place it over medium high heat.

Step 6

Start adding the oxtails into the hot pot / skillet, and brown them.

Step 7

Once the oxtails are browned, toss in the onions, and cook for an additional 5 minutes, OR until the onions are golden.

Step 8

Next toss in the cloves of garlic, bay leaves, and fresh thyme.

Step 9

Drizzle the browning sauce over the oxtails.

Step 10

Pour in 6 cups of beef broth, stir the ingredients, and reduce the heat to low medium.

Step 11

Cover the pot / skillet, and let the oxtails cook for 3 1/2 hours. Be sure to check occasionally to add more broth, and stir!

Step 12

During the last 30 minutes of cooking, add in the chopped carrots. Give everything a nice stir, the cover.

Step 13

Serve and enjoy over rice or mashed potatoes.