My Daddy calls oxtails swinging steaks. Oxtails cost like steak too. The lowest price per pound I could find was $5.98.
2 pounds oxtails, 1 large yellow onion, 3 minced garlic cloves, 2 bay leaves, 1/2 teaspoon dried thyme, 2 bay leaves, 1 package onion soup mix, 1/2 cup self-rising flour, 1/2 cup vegetable oil, 1/2 teaspoon chicken bouillon, 1/2 teaspoon black pepper, 3 cups low sodium beef broth and 1 cup water.
Attempt to get the oxtails all the same size. Wash meat, season meat with granulated garlic, and pepper. Sprinkle 1/4 cup of the flour on the meat. Pour the oil into a skillet. When the oil is hot, add the oxtails and brown them. Get out a large, heavy pot, dump the browned meat into the pot. Add the beef broth and enough water to cover the meat. Add the chopped garlic cloves, onions, bay leaves, and soup mix to the pot. Simmer for about 2 hours. Scoop out 11/2 cups of the broth add 1/2 cup of flour stir well with a fork until there are no lumps. Add a couple of drops of Kitchen Bouquet to the flour mixture until it is medium brown. Pour the flour mixture back into the pot and mix well. Continue cooking for another hour or until the meat is tender and about to falls off the bones. Taste, adjust the seasonings as needed.