Directions:
Take the meat and season each piece with the Tony Chachers or Old Bay seasoning, Onion Powder and Paprika. Now mix meat up until all of the seasonings are soaked into the meat. Next takea 1/2 cup of
Mflour and place it into a ziplock bag and place the individual pieces of. The oxtail in the bag to coat the oxtail until each oxtail is coated lightly. Turn your oven onto 350 degrees. Next pour your Olive Oil into a skillet (preferably cast iron ) and turn your stove on to medium high. Now as the oil becomes heated, then place as many Oxtails in the skillet to partially fry it on both sides which will have a light coating and place it on a plate with paper towel to drain off any excess grease. Do this until all of the oxtails have been braised. Now you want to take the Onion, Bell Pepper and Garlic and Saute it in the same skillet you used to braise the Oxtails. Once the vegetables are tender you may mix about 1/4 cup of flour with 1/2 cup of Cold Water with a whisk together until there are no lumps and slowly pour it into the skillet. Now you may take some of the Chicken Broth and add it to the skillet until you get a nice brownish gravy. Now you may use a Dutch Oven or a Pan Deep enough to pour your gravy in and add your Braised Oxtails. Use your Pam to Spray the Pan before you put everything in it. This pan will need to be covered with a lid to keep it Airtight so that the meat will cook down in the oven for about 1 1/2 an hour.
