In a heavy-bottom saucepot, heat the olive oil. Dust the oxtail pieces with a pre-seasoned flour then browning on all sides of the pieces. Remove; set aside onto a paper towel to drain off excess oil.
In a heavy bottom stock pot pre-heat beef broth, garlic, black pepper, onions, red wine and Worcestershire sauce bring to a rolling boil .
Add the browned oxtails and turn down the flame to simmer and cover continue cooking tails 2 1/2 -3 hours occasionally stirring tails as not to stick, adding 2 more cups of hot water as needed when the liquid becomes low, continue cooking oxtails until tender. This method makes it’s own gravy.
Once the oxtail are tender, remove the pieces to a serving dish ladle the sauce over the top. Serve with rice or mashed potatoes even pasta.
