Instructions:
Season the Oxtails: Season the oxtails with kosher salt and freshly cracked black pepper. Coat them evenly in all-purpose flour, shaking off any excess flour.
Brown the Oxtails: In a large pot, heat the vegetable oil over medium-high heat. Add the oxtails and brown them on all sides until they have a nice golden crust. Remove the oxtails from the pot and set them aside.
Cook the Vegetables: In the same pot, add the sliced onion, minced garlic, sliced carrots, and sliced celery. Cook them for a few minutes until they are softened and fragrant.
Add the Liquids and Simmer: Return the browned oxtails to the pot. Add the Worcestershire sauce, beef broth, and bay leaf. Stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Slow Cook: Cover the pot and let it simmer for 2-3 hours, or until the oxtails are tender and the meat is falling off the bone. Stir occasionally to ensure even cooking.
Serve: Remove the bay leaf before serving. Enjoy the smothered oxtails with your favorite sides like mashed potatoes, rice, or a crusty bread to soak up the delicious gravy.
