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1. Season the oxtails with salt and pepper, then coat them in flour, shaking off the excess.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the oxtails and brown on all sides, then remove and set aside.
3. In the same pot, add the onion, garlic, carrots, and celery, cooking until softened.
4. Return the oxtails to the pot. Add the Worcestershire sauce, beef broth, and bay leaf. Bring to a boil, then reduce to a simmer.
5. Cover and cook for 2-3 hours, or until the meat is tender and falls off the bone. Remove the bay leaf before serving
