Tender Oxtails in Gravy

Combine oxtails, chopped onion, minced garlic, dried Greek seasoning, 1 tablespoon of coarse salt, 1 teaspoon of black pepper, and a pinch of seasoning salt in a large stockpot. Fill the pot with sufficient water to envelop oxtails, then place it over extremely high heat. Bring the mixture to a rolling boil. Cover the pot and lower the heat to a moderate level. Simmer oxtails until they become tender, taking approximately 2 1/2 to 3 hours. Remove the pot from the heat and set it aside, reserving 2 cups of the flavorful broth for later use.

In a separate skillet, warm the rendered fat from bacon over medium heat. Add a tablespoon of flour; cook and stir constantly for 3 minutes, allowing the mixture to develop a smooth consistency.

Stir in the reserved 2 cups of broth and brown gravy. Season with additional salt, pepper, and a sprinkle of garlic powder to taste. Cook, stirring continuously, until the gravy thickens into a rich and velvety sauce.

Carefully place the cooked oxtails in the skillet with the gravy. Stir gently to coat the oxtails evenly with the savory sauce. Cook, stirring occasionally, over a low heat setting until the oxtails are warmed through and ready to serve.