DirectionsStep1Place thawed oxtails in a large bowl and cover with cool water.Step2Add 2 Tablespoons of Apple Cider VinegarStep3Let soak for 30 minutes.Step4Drain the oxtails. Rinse under cool running water.Step5Pat dry with paper towels.Step6Sprinkle oxtails with salt.Step7Sprinkle with black pepper.Step8Sprinkle with Worcestershire Sauce, turning to coat as needed.Step9Sprinkle lightly with flour, turning to coat as needed.Step10Place a large stock pot over Medium heat on your stove top.Step11Add 2 Tablespoons of cooking oil.Step12Place the oxtails in the pot and brown lightly on all sides, turning as needed.Step13Brown the ends also. This will take 5-8 minutes. Remove oxtails from pot.Step14Drain any excess oil, leaving about 2 Tablespoons in the pot with the browned bits.Step15Sprinkle 2 Tablespoons of flour in the oil.Step16Add a small amount of beef broth. Stir and scrape the bottom of the pot to loosen the bits.Step17Continue to stir and let the flour cook for one minute.Step18Place the oxtails back in the pot. Add enough beef broth to cover.Step19Bring pot to a slight boil. Cover. Reduce heat to Medium-Low.Step20Let the meat simmer for one hour.Step21After first hour, slice the onions and add to the pot. Cover again and simmer one more hour.Step22Remove the oxtails from the pot and set aside. They aren’t done yet.Step23Remove the pot of broth from the heat. Once it begins to cool slightly, spoon off the excess fat on top.Step24Return the oxtails to the broth. Cover and cook again until fork tender and falling off the bone.Step25This whole process of cooking will take about three hours.Step26Remove from heat when done. Serve over rice or mashed potatoes.Step27Enjoy!IngredientsIngredients3 poundsOxtails½ teaspoonSalt½ teaspoonBlack Pepper2 tablespoonsWorcestershire Sauce¼ cupFlour (any type, approximately)2 cartonsBeef Broth (32oz each)1 OnionFrom tasteofsouthern.comRecipeDirectionsIngredients
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