oxtail recipe in a slow cooker
The Best oxtail recipe in a slow cooker
What I love most about this recipe is how hands-off it is. Once you sear the oxtails and toss everything into the slow cooker, you can forget about it for hours while the flavors deepen. It’s perfect for weekends when I want to prep something in the morning and come home to a house that smells amazing. Plus, oxtail is packed with collagen and nutrients, so it’s not just delicious—it’s actually good for you. The broth gets thick and gelatinous, which makes it great for soups or even just sipping on its own. If you haven’t tried cooking oxtail in the slow cooker yet, you’re missing out. It’s comfort food at its best.
Slow Cooker Oxtail Stew
A rich and hearty oxtail stew slow-cooked to perfection, featuring tender meat and a deeply flavorful sauce. This comforting dish is perfect for cold days and pairs well with rice or crusty bread.
🥘Ingredients
- 3 lbs oxtail, cut into pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 2 tbsp cornstarch
- 2 tbsp water
- Fresh parsley, chopped
- Green onions, sliced
👨🍳Directions
-
1
Pat the oxtail pieces dry with paper towels and season generously with salt and black pepper. -
2
Heat olive oil in a large skillet over medium-high heat. Brown the oxtail pieces in batches, turning occasionally, until deeply browned on all sides (about 5 minutes per batch). Transfer to the slow cooker. -
3
In the same skillet, add the onion, garlic, carrots, celery, and bell pepper. Sauté for 5 minutes until softened. -
4
Add the diced tomatoes, tomato paste, Worcestershire sauce, and soy sauce to the skillet. Stir and cook for 2 minutes, scraping up any browned bits from the bottom. -
5
Transfer the vegetable mixture to the slow cooker. Add the beef broth, red wine (if using), bay leaves, thyme, rosemary, and smoked paprika. Stir to combine. -
6
Cover and cook on low for 8 hours or on high for 5-6 hours, until the oxtail is fork-tender. -
7
If thickening the stew, mix cornstarch with water in a small bowl, then stir into the slow cooker. Cook for an additional 15-20 minutes on high until thickened. -
8
Discard the bay leaves. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and green onions before serving.
🔧Equipment
- Slow cooker
- Large skillet
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Oxtail Stew Works
❓ Frequently Asked Questions About Slow Cooker Oxtail Stew
1. How long does it take to cook oxtail in a slow cooker?
Oxtail typically takes 8 to 10 hours on low or 4 to 5 hours on high in a slow cooker. The meat should be tender and easily pull away from the bone when fully cooked. For best results, cook on low for a richer flavor and more tender texture.
2. Do I need to sear the oxtail before slow cooking?
While not strictly necessary, searing the oxtail first enhances flavor by creating a caramelized crust (Maillard reaction). Heat oil in a pan, brown the oxtail on all sides, then transfer to the slow cooker. This step adds depth to the dish but can be skipped for convenience.
3. What liquid should I use in the slow cooker for oxtail?
A combination of beef broth, red wine, or water works well. For extra richness, add tomato paste, soy sauce, or Worcestershire sauce. The liquid should cover about half to two-thirds of the oxtail to prevent drying out while allowing the meat to braise properly.
4. Can I add vegetables to the slow cooker with oxtail?
Yes! Carrots, onions, celery, garlic, and potatoes are classic additions. Add hearty vegetables (like carrots and potatoes) 1–2 hours before cooking ends to prevent mushiness. Delicate herbs (thyme, rosemary, bay leaves) can be added at the start.
5. How do I thicken the oxtail gravy in a slow cooker?
To thicken the gravy, remove the oxtail and strain the liquid into a saucepan. Simmer on the stovetop and whisk in a slurry of cornstarch and water (1–2 tbsp cornstarch + 2 tbsp cold water) or a roux (butter + flour). Alternatively, blend a portion of the cooked vegetables into the sauce for natural thickness.
