Page 48 - Recipe Book

Ingredients:

• 2 1/2 pounds beef oxtails

• 1 1/4 cups all-purpose flour
• 2 tablespoon Worcestershire sauce
• 2 teaspoons Premadonna Soul Seasoning
• 2 teaspoons Premadonna Steak Seasoning
• 1 teaspoon Premadonna Greek Seasoning
• 3/4 cup vegetable oil

• 3 cups water
• 1 large yellow onion sliced
• 3 cloves of fresh garlic minced

Preparation:
1. Season the oxtails with 2 teaspoons of Premadonna Soul Seasoning
and 2 teaspoons of Premadonna Steak Seasoning.
2. Drizzle the Worcestershire sauce all over the oxtail.
3. Sprinkle 1/4 cup of flour all over the oxtails. Make sure oxtails are
coated.
4. Pour the vegetable oil into a large pan, add the oxtails in, and brown
them.
5. Once the oxtails are nice and brown remove them from the pan, and
put them in the slow cooker.
6. Return back to the pan (cleaned) with the hot oil. Add the remaining
flour into the pan. Whisk continuously.
7. Once the flour is brown, slowly pour in 3 cups of water. Whisk while
you pouring water into the flour.

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