oxtail recipe slow cooker
The Best oxtail recipe slow cooker
This recipe is perfect for any time of year, really. You can make it for a family dinner after church or a game day spread, or even just as a weeknight meal when you’re tired but still want something satisfying. My husband and I used to make it on Sundays to save time during the week, and it’s always a hit with guests—people don’t even realize how much effort went into it because it tastes so natural. The slow cooker keeps everything moist and flavorful, and the spices—garlic, ginger, soy sauce, and a little five-spice mix—really bring out the best in the meat. It’s not fancy, but it’s always a favorite, and it’s something you can make in bulk and freeze for later. My kids still remember the first time they tried it, and now they’re the ones who ask for the recipe. It’s that kind of comfort food that sticks around.
Slow Cooker Oxtail Stew
A rich, tender oxtail stew slow-cooked to perfection, featuring deep flavors from a blend of spices and a velvety tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs oxtail steak, cut into 1-inch pieces
- 2 tbsp olive oil
- 2 tbsp cornstarch
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 cups beef broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup tomato sauce
- 1 can (14.5 oz) crushed tomatoes
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1 bay leaf
- Fresh parsley, chopped
- Crusty bread, for serving
👨🍳Directions
-
1
In a large pot, heat olive oil over medium-high heat. Season oxtail pieces with salt, pepper, thyme, and rosemary. Brown the oxtail on all sides (about 5-7 minutes per side). Transfer to a slow cooker. -
2
In the same pot, sauté onion, garlic, carrots, and celery until softened (about 5 minutes). Stir in tomato sauce, crushed tomatoes, red wine (if using), tomato paste, and soy sauce. Pour the mixture into the slow cooker with the oxtail. -
3
Add beef broth and bay leaf. Stir well to combine. Cover and cook on LOW for 6 hours or HIGH for 4-5 hours, until the oxtail is fork-tender. -
4
Remove the bay leaf. Adjust seasoning if needed. For a thicker sauce, mix cornstarch with a little water, stir into the stew, and cook for an additional 15 minutes on LOW. -
5
Discard any excess fat from the top of the stew. Garnish with fresh parsley before serving with crusty bread.
🔧Equipment
- Slow cooker
- Large pot or Dutch oven
- Cutting board
- Knife
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of heavy cream or coconut milk at the end of cooking.
- Use a meat thermometer to ensure the oxtail reaches an internal temperature of 160°F (71°C).
- Substitute beef broth with vegetable broth for a lighter option.
- Let the stew rest for 10 minutes before serving to allow flavors to meld.
Variations
- Add a splash of balsamic vinegar for a touch of sweetness.
- Include sliced mushrooms or bell peppers for extra vegetables.
Watch Video Of How Slow Cooker Oxtail Stew Works
❓ Frequently Asked Questions About Slow Cooker Oxtail Stew
What is the best way to prepare oxtail for slow cooker cooking?
To prepare oxtail for slow cooker cooking, start by trimming off any visible fat, connective tissue, and large bones. Rinse the oxtail thoroughly under cold water to remove any blood or impurities. You can also score the meat slightly to help it tenderize during slow cooking. If you want extra flavor, marinate the oxtail in a mixture of soy sauce, garlic, ginger, and a splash of wine or broth for several hours before cooking.
How long should I cook oxtail in the slow cooker?
Cooking time for oxtail in a slow cooker depends on the size and cut of the meat. Generally, for medium-sized oxtails (about 2-3 lbs), cook on Low for 8-10 hours or High for 6-7 hours. For larger cuts or tougher oxtails, extend the time to 12-16 hours on Low to ensure it becomes fork-tender. Always check the internal temperature—it should reach 165°F (74°C).
What are the best slow cooker sauces or broths to pair with oxtail?
A rich, flavorful sauce or broth enhances the deep, savory taste of oxtail. Some top pairings include:
– Red wine reduction (with garlic, ginger, and a touch of soy sauce)
– Tomato-based gravy (with onions, carrots, celery, and a splash of balsamic vinegar)
– Hoisin or oyster sauce (for a sweet and umami boost)
– Homemade beef broth (simmered with aromatic vegetables like onions, carrots, and garlic)
– Spicy broth (with chili flakes, star anise, or Sichuan peppercorns for a kick)
For extra depth, add a splash of red wine, balsamic vinegar, or a bit of vinegar in the last 30 minutes of cooking.
Can I use a pressure cooker instead of a slow cooker for oxtail?
Yes! Pressure cooking is even more efficient for tenderizing oxtail. Cook oxtail in a pressure cooker on high pressure for 45-60 minutes (or 30 minutes for smaller cuts). After cooking, let it natural release for 10 minutes before quick-release. The high heat and steam break down collagen faster than slow cooking, resulting in a ultra-tender dish. Just ensure you use a pressure cooker-safe pot and follow safety guidelines.
How do I make oxtail extra tender and flavorful in the slow cooker?
To maximize tenderness and flavor, follow these tips:
– Deglaze properly – After cooking, scrape up the browned bits (fond) from the bottom and mix them into the sauce or broth.
– Add acid or sweetness – A splash of apple cider vinegar, balsamic vinegar, or a bit of brown sugar in the last 30 minutes helps tenderize and balance flavors.
– Use aromatic vegetables – Carrots, onions, garlic, and ginger release flavor and soften the meat during cooking.
– Slow cook on Low – Cooking at a low, steady temperature breaks down collagen better than high heat.
– Rest before serving – Let the oxtail sit covered for 15-20 minutes before serving to retain juices.
– Add a splash of liquid – A bit of red wine, soy sauce, or a broth base helps keep the meat moist.
What side dishes go well with slow-cooked oxtail?
Oxtail pairs beautifully with rich, hearty, and slightly contrasting sides. Some great options include:
– Steamed or stir-fried greens (like bok choy, spinach, or collard greens)
– Jasmine rice or long-grain white rice (for a neutral base)
– Cucumber salad (with a light vinegar dressing for freshness)
– Pickled vegetables (carrots, daikon, or radishes for tang)
– Garlic mashed potatoes or roasted potatoes (for creaminess)
– Stir-fried noodles (like lo mein or ramen for a quick side)
– Pickled mustard greens or kimchi (for a spicy, fermented contrast)
– Creamy polenta or couscous (for a soft, comforting texture)
For extra richness, consider serving with a light corn chowder or buttery dumplings.
