crockpot oxtails recipe
The Best crockpot oxtails recipe
This recipe is perfect for busy weeknights because you can toss everything in the crockpot in the morning and let it do its thing while you’re at work or running errands. But it’s also special enough for Sunday dinners or when we have company over. The best part? Oxtails are packed with collagen and nutrients, so while it feels like comfort food, it’s actually doing good things for your body. The slow cooking breaks down the tough cuts into something melt-in-your-mouth delicious, and the broth is so good, you’ll want to sip it straight from the bowl. It’s one of those recipes that’s simple but feels like a treat every time.
Crockpot Oxtails with Rich Gravy
Tender, fall-off-the-bone oxtails slow-cooked in a savory gravy with aromatic vegetables. This hearty dish is perfect for a comforting family meal and pairs well with mashed potatoes or rice.
🥘Ingredients
- 3 lbs oxtails, trimmed of excess fat
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour (for dusting)
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine (optional)
- 4 cups beef broth (low-sodium preferred)
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp cornstarch
- 2 tbsp water
👨🍳Directions
-
1
Pat the oxtails dry with paper towels and season generously with salt and black pepper. Dust lightly with flour, shaking off any excess. -
2
Heat olive oil in a large skillet over medium-high heat. Sear the oxtails in batches for 3-4 minutes per side until deeply browned. Transfer to the crockpot. -
3
In the same skillet, add the diced onion, carrots, and celery. Cook for 5 minutes until softened. Add the minced garlic and tomato paste, stirring for 1 minute until fragrant. -
4
Deglaze the skillet with red wine (if using), scraping up any browned bits. Pour the mixture into the crockpot. -
5
Add the beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, smoked paprika, garlic powder, and onion powder to the crockpot. Stir to combine. -
6
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the oxtails are fork-tender. -
7
Remove the oxtails and set aside. Discard the herb sprigs and bay leaf. Skim excess fat from the gravy if desired. -
8
For a thicker gravy, mix cornstarch with water and stir into the crockpot. Cook on HIGH for an additional 10-15 minutes until thickened. -
9
Return the oxtails to the crockpot and coat with the gravy. Adjust seasoning with salt and pepper to taste. Serve hot.
🔧Equipment
- Crockpot (6-quart or larger)
- Large skillet
- Tongs
- Cutting board
- Chef’s knife
- Measuring spoons
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crockpot Oxtails with Rich Gravy Works
❓ Frequently Asked Questions About Crockpot Oxtails with Rich Gravy
1. Can I use frozen oxtails in the crockpot, or do they need to be thawed first?
Yes, you can use frozen oxtails in the crockpot, but it’s best to thaw them first for even cooking. If using frozen oxtails, add an extra 1–2 hours to the cooking time and ensure they’re fully submerged in liquid to prevent uneven cooking.
2. How long should I cook oxtails in the crockpot for the best tenderness?
For fall-off-the-bone tenderness, cook oxtails on low heat for 8–10 hours or on high heat for 5–6 hours. The exact time depends on the size of the oxtail pieces—larger cuts may need longer.
3. Do I need to sear the oxtails before adding them to the crockpot?
Searing is highly recommended! Browning the oxtails in a hot pan before slow cooking adds depth of flavor and improves the texture of the sauce. If short on time, you can skip it, but the dish won’t be as rich.
4. What’s the best liquid to use for cooking oxtails in the crockpot?
A combination of beef broth (or stock), red wine, or tomato sauce works best. Some recipes also use a splash of soy sauce or Worcestershire sauce for umami. Avoid water, as it can make the dish bland.
5. Can I make this recipe ahead of time, and how should I store leftovers?
Absolutely! Oxtails taste even better the next day as the flavors deepen. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a little broth if needed.
