Rub seasoning on oxtails and refrigerate overnight.
Place oxtails, garlic and onions, in a large stock pot.
cover oxtails with stock, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. (**HC tip **you could stop here refrigerate overnight and continue an hour before serving)
Remove from heat, and reserve broth.
Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and Lea & Perrin’s.
Season to taste with salt, pepper
Cook, stirring constantly, until gravy thickens. Remove from heat.
Place oxtails in skillet, and stir to coat with gravy.
Return to stove, and cook over medium-low heat for 35 minutes, stirring occasionally.
Serve over steamed white rice, mashed potatoes, or creamy grits.