**Instructions:**
1. **Prepare the Oxtails:** Rinse the beef oxtails thoroughly under cold water and pat them dry with paper towels. In a shallow dish, mix the flour with salt and pepper. Dredge the oxtails in the seasoned flour, shaking off any excess.
2. **Brown the Oxtails:** Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the oxtails in batches, ensuring they get a nice golden crust on all sides. Remove the browned oxtails and set them aside on a plate.
3. **Sauté Onion and Garlic:** In the same pot, add the sliced onion and minced garlic. Sauté until the onions turn translucent and the garlic becomes aromatic, about 3-4 minutes.
4. **Deglaze and Simmer:** Pour in the beef broth or water, scraping up any browned bits from the bottom of the pot. Add Worcestershire sauce and return the browned oxtails to the pot. Bring the liquid to a boil, then reduce the heat to a gentle simmer.
5. **Simmer to Tenderize:** Cover the pot and let the oxtails simmer for 2.5 to 3 hours or until they become fork-tender. Stir occasionally and add more liquid if needed to keep the oxtails submerged.
6. **Adjust Seasoning and Serve:** Once the oxtails are tender, taste the gravy and adjust seasoning with more salt and pepper if necessary. Serve the smothered oxtails over rice, mashed potatoes, or your preferred side dish, spooning the flavorful gravy over the top.
Enjoy your sumptuous smothered oxtails!
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