This is another one of those “throw together” recipe that always turns out delicious. But because my kids still shun at the site of Ox “tails”, lol; I had to cater the dish so that they would eat it as well, my answer to this was adding a small piece of chuck roast to the recipe. Just know that you can omit the oxtails and just use a larger piece of chuck roast, but make sure to use equal amounts of meat posted in the ingredients.
2 1/2 lbs. Oxtails
2 lbs. Chuck roast
1 (26 oz. can) Cream of Mushroom soup
2 pkgs. Lipton Onion soup (1 whole box)
1 1/2 tsp. ground Black pepper
1 Tbsp. Onion powder
1 Tbsp. Garlic powder
2 tsp. Salt
2 tsp. Accent
1 cup Water
The first thing you’ll need to do is add some color to the chuck roast and oxtails, by browning them in a bit of oil. Just fry until browned in color.
Place the meats into a large crockpot (I have a 7 quart).
In a small mixing bowl, combine the remaining ingredients. Stir to combine well.
Pour this mixture over the meats in the crockpot and stir to combine well. Allow this to cook on LOW heat for about 6 – 7 hours or until tender. Taste the gravy and adjust seasoning if needed. SERVE over rice.
NOTE: If you’d like a thicker gravy, remove the meat from the gravy and set it aside. Mix a slurry of cornstarch and water and add it to the crockpot on HIGH heat, stir to combine well, allow gravy to thicken. Return the meat to the crockpot.
Brands I used: