slow cooker oxtail recipe
The Best slow cooker oxtail recipe
What I love most about this recipe is how it balances comfort and nutrition. Oxtail is packed with collagen and protein, which makes it great for keeping everyone full and energized, especially if you serve it with a side of steamed veggies or a fresh salad. It’s also a budget-friendly staple—one big pot of oxtail stretches far, and the flavors deepen over time, so it’s always delicious. Plus, slow cooking means you can prep ahead and let the flavors meld naturally, so there’s no stress on the day of serving. My family goes through the whole pot in a few meals, and it’s always a hit, whether it’s for a Sunday dinner or a cozy weeknight.
Slow Cooker Oxtail Stew with Crispy Potatoes
A rich, tender stew made with oxtail, slow-cooked to perfection in a savory broth. Perfect for a hearty weeknight meal, this dish balances deep flavors with comforting textures.
🥘Ingredients
- 2 lbs oxtail steak, cut into 1-inch chunks
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup beef broth
- 1 cup water
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup red wine (optional)
- 2 lbs baby potatoes, halved
- 2 tbsp butter
- 1 tbsp fresh parsley, chopped
👨🍳Directions
-
1
In a large skillet, heat olive oil over medium-high heat. Brown the oxtail chunks in batches, about 3–4 minutes per side, until deeply caramelized. Transfer to a bowl and set aside. -
2
In the same skillet, sauté onion, garlic, carrots, and celery until softened, about 5 minutes. Stir in tomato paste, thyme, rosemary, bay leaf, and red wine (if using). Cook for another 2 minutes. -
3
Return the oxtail to the skillet, add beef broth and water, and pour everything into the slow cooker. Stir in the potatoes and cook on low for 6 hours or until the oxtail is fork-tender. -
4
Remove the bay leaf. In a small pot, melt butter over medium heat and toss the potatoes until lightly golden, about 5 minutes. Sprinkle with parsley and serve the potatoes alongside the stew.
🔧Equipment
- Slow cooker
- Large skillet
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Oxtail Stew with Crispy Potatoes Works
❓ Frequently Asked Questions About Slow Cooker Oxtail Stew with Crispy Potatoes
How do I know when the oxtail is fully cooked?
The oxtail is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer, and the meat pulls away from the bone easily. For slow cooker methods, it should also be tender and moist, with the meat breaking apart when gently prodded.
Can I use chicken instead of oxtail?
While oxtail is traditional for this dish, you can substitute with bone-in chicken thighs or drumsticks (about 1–2 pounds total). Slow cook on low for 6–8 hours until tender. The flavor will differ, but the texture will be similar to oxtail.
What should I do if the sauce is too thick?
If the sauce thickens too much, stir in 1–2 tablespoons of beef broth or water and simmer for 5–10 minutes to loosen it. For a smoother texture, blend a portion of the sauce with an immersion blender before returning it to the pot.
How long should I cook the oxtail on high heat?
For high-heat slow cooking, cook on high for 4–5 hours until the meat is fork-tender and the sauce has reduced slightly. If using a covered pot, check periodically to prevent burning.
