4 pounds oxtails, 2 white onions, chopped, 3 garlic cloves, chopped. 2 bay leaves, 2 (2 oz.) packages onion soup mix, 2 tsp. granulated garlic, 2 tsp. onion powder, 1 tsp. thyme, 2 tsp. black pepper, 2 tsp. cajun seasoning salt, 2 T. unseasoned meat tenderizer, 2 tsp. Worcestershire sauce, 3 quarts of beef broth, 1 quart of water

Attempt to get the oxtails all the same size. Wash meat, and season meat with granulated garlic, onion powder, meat tenderizer, thyme, salt, and pepper. Get out a heavy pot add 2 tablespoons of garlic oil. Heat the oil to 350 degrees, add the meat. Brown the meat on all sides. Remove the meat, set it aside. Add the onions, saute until they are translucent. Add the minced garlic cook another minute, do not brown the garlic. Add the meat back into the pot add the Worcestershire sauce, water, and broth, mix well. Bring to a rapid boil for about 5 minutes. Put a top on the pot reduce the heat to a simmer. Cook until the meat is tender and about to fall off the bone. The meat is tender when you pierce it with a fork and it comes off the bone. It’s hard for me to tell you how long this takes cause I don’t know the size of your oxtails. Remove 2 cups of the broth and add 3 tablespoons of flour. Stir until the flour is dissolved. Taste add salt and pepper to taste. Pour this mixture back into the pot. Bring to a rapid boil stir constantly until the broth starts to thicken. Cover the pot, reduce to a simmer, cook for another 10 minutes. Taste adjust dry seasoning if needed

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