oxtail recipe in a slow cooker
The Best oxtail recipe in a slow cooker
I love this recipe because it’s versatile—you can serve it as a main dish with rice or crusty bread, or even as a side with other proteins. It’s perfect for gatherings because it’s always delicious, no matter how many people are eating it, and it’s easy to double or triple if you’re feeding a crowd. My husband always says it’s the only slow-cooker meal that tastes even better the next day, and honestly, that’s a win in my book. The kids love how it’s filling enough to keep them full through dinner and maybe even a little snack later, and I get to enjoy the health benefits—oxtail is packed with iron, protein, and vitamins that help keep things running smoothly. It’s not just food; it’s a way to slow down and enjoy a meal that’s been made with care.
Slow Cooker Oxtail Stew
A rich and tender oxtail stew slow-cooked to perfection, featuring deep flavors from caramelized onions, garlic, and a savory broth. Perfect for a hearty family meal.
🥘Ingredients
- 2 lbs oxtail steak, cut into 1-inch pieces
- 2 tbsp olive oil
- 2 tbsp cornstarch
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 4 cups beef broth
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- Fresh parsley, chopped
- Crusty bread, for serving
👨🍳Directions
-
1
Preheat oven to 400°F (200°C) if you plan to brown the oxtail. In a skillet, heat olive oil over medium-high heat. Season oxtail pieces with salt, pepper, garlic powder, and onion powder. Brown the oxtail in batches, about 3-4 minutes per side, until deeply caramelized. -
2
Transfer the browned oxtail to the slow cooker. In the same skillet, sauté onions, garlic, carrots, and celery for 5-7 minutes until softened. Stir in tomato paste and cook for another minute. Pour the sautéed vegetables into the slow cooker along with beef broth, red wine (if using), and bay leaves. Stir in thyme and rosemary. -
3
Mix cornstarch with 2 tbsp of cold water to form a slurry. Pour the slurry into the slow cooker and stir well to combine. Cover the slow cooker and cook on low for 6 hours or on high for 3-4 hours, until the oxtail is fork-tender. -
4
Remove the oxtail from the slow cooker and set aside. Discard bay leaves. Strain the broth through a fine-mesh sieve into the slow cooker, pressing down on the solids to extract as much liquid as possible. Return the oxtail to the slow cooker and stir to combine. Taste and adjust seasoning if needed. -
5
Serve the stew hot, garnished with chopped fresh parsley and a slice of crusty bread.
🔧Equipment
- Slow cooker
- Large skillet
- Cutting board
- Knife
- Mixing bowls
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of heavy cream or a bit of butter at the end of cooking.
- If you prefer a thicker stew, simmer the mixture after straining for another 15-20 minutes.
- Use oxtail from a trusted source for the best flavor and texture.
- Adjust the cooking time based on the thickness of your oxtail; thicker cuts may require longer cooking.
Substitutions
- Substitute beef broth with chicken broth for a lighter option.
- Use vegetable broth if you prefer a vegetarian version (ensure it’s rich and flavorful).
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 excess fat and connective tissue. Rinse the oxtail thoroughly and pat it dry with paper towels. You can also score the meat lightly across the grain to help tenderize it during slow cooking. For best results, use about 1-2 pounds of oxtail per person.
How long should I cook oxtail in the slow cooker for the best texture?
For tender and flavorful oxtail, cook it on Low for 6 to 8 hours or on High for 4 to 5 hours. If you prefer a more tender consistency, you can add a little water or broth to the slow cooker and increase the cooking time slightly. The oxtail should be fork-tender but still retain some bite.
What ingredients should I include in the recipe for the best flavor?
A classic slow cooker oxtail recipe includes:
– Aromatics: Onions, garlic, ginger, and sometimes green onions
– Spices: Star anise, cinnamon, black pepper, and a touch of Sichuan peppercorns (optional)
– Acid: A splash of vinegar, soy sauce, or a bit of rice wine
– Broth: High-quality beef or oxtail broth
– Vegetables: Carrots, celery, and potatoes (optional)
– Herbs: Fresh cilantro or parsley for garnish
Some cooks also add a bit of sugar to balance the flavors.
Can I use leftovers from a braised oxtail dish to make slow cooker oxtail?
Yes! If you have leftover braised oxtail (like from a pot roast or braised stew), you can easily adapt it for the slow cooker. Simply transfer the oxtail and any accompanying vegetables and broth to the slow cooker and continue cooking as directed. If the liquid is too thick, you can add a bit more broth or water to loosen it up.
What are some common mistakes to avoid when slow cooking oxtail?
Avoid these mistakes for the best results:
– Overcrowding: Don’t add too much liquid at once—it can make the oxtail mushy. Let it simmer naturally.
– Skipping the browning step: While not always necessary, searing the oxtail in a pan before slow cooking adds depth to the flavor.
– Using too much fat: Excess fat can make the dish greasy. Trim it well before cooking.
– Not adjusting for altitude: If you’re cooking at a higher elevation, you may need to add a little more liquid to prevent drying out.
– Ignoring the timing: Always check the oxtail for tenderness—it should be soft but still hold together. If it’s too dry, add a splash of water or broth and let it cook a bit longer.
