Oxtails with Gravy

Description:

The tail has a long bone that is surrounded by highly gelatinous meat making it very flavorful and desirable. For those unfamiliar, oxtails aren't actually the tail from an ox, but are the tails from cows cut into pieces. Each piece has a thick cylindrical bone with chunks of tough, fatty meat.

• 2 pounds beef oxtail
• 1 clove garlic
• 1 onion, chopped
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon seasoning salt
• 2 tablespoons bacon drippings or shortening
• 2 tablespoons all-purpose flour
• 2 cups broth from cooked oxtails
• 2 dashes browning sauce
• salt and pepper to taste
• garlic powder to taste

1. Step 1: Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.
2. Step 2: Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
3. Step 3: Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.