Slow Cooker Oxtail Recipe – Easy Family Meal

There’s something special about slow cooking. This method allows flavors to meld and deepen, creating an experience that’s hard to replicate. Oxtail, in particular, shines in a slow cooker. The marrow-rich bones and tendons break down beautifully, resulting in a luscious stew or soup. The process takes a bit of time, but the payoff is worth every minute spent. Let’s dig into how to make this dish that’s not just food, but a hug in a bowl.

What is Slow Cooker Oxtail Recipe?

The slow cooker oxtail recipe is a comforting meal that revolves around oxtail pieces simmered in a mix of rich broth, vegetables, and spices. 

The slow cooker simplifies the process, allowing for long, slow cooking without much fuss. All you need is to prepare your ingredients, throw them into the slow cooker, and let the magic happen. It’s like having a personal chef.

What Makes This Recipe Different From Other Slow Cooker Oxtail Recipes?

Many oxtail recipes call for complex techniques and long lists of ingredients. This recipe stands out by focusing on simplicity while maximizing flavor. You’ll use easily accessible ingredients, allowing even beginner cooks to create something extraordinary. We keep the spices robust yet not overwhelming. This gives a balanced depth that can be enjoyed by everyone at the table.

How Does It Taste Like?

Imagine a symphony of flavors playing in harmony with your taste buds. The oxtail is tender, savory, and rich. Each bite reveals well-seasoned meat alongside sweet carrots and creamy butter beans. When you mix in the spices, you’ll kick things up a notch, delivering a warm, hearty meal that’s perfect on a cold evening.

Ingredients You'll Need to Make This Dish

To make this slow cooker oxtail dish, you’ll need the following:

For the marinade:

• 2 tsp dark brown sugar
• 1 tsp freshly grated ginger
• 1 tsp low-sodium soy sauce
• 1 tsp ground allspice
• 1 tsp mild curry powder
• 2 cloves garlic (finely minced)
• 3 tsp Worcestershire sauce
• 4 stalks green onions (finely sliced)
• 1 tsp smoked paprika
• ½ tsp sea salt
• 1 tsp freshly cracked black pepper
• 2 tsp browning sauce
• 1 tbsp apple cider vinegar (for added depth)

For the oxtail stew:

• 2 ½ lbs oxtail (cut into approximately 2-inch sections)
• 2 medium carrots (sliced into rounds)
• 1 can butter beans (drained and rinsed)
• 2½ cups beef stock (preferably low-sodium)
• 1 medium diced yellow onion
• 4 sprigs fresh thyme
• 2 cloves garlic (whole)
• 2 tsp cornstarch (mixed with a little water to create a slurry)
• 1 Scotch bonnet pepper (seeded and finely chopped, or left whole for a gentler heat)
• 1 tbsp tomato paste (to replace ketchup for richer flavor)
• 3 tbsp vegetable oil
• 4 bay leaves
• 1 tsp ground cumin

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a bowl, combine the dark brown sugar, ginger, soy sauce, allspice, curry powder, garlic, Worcestershire sauce, green onions, smoked paprika, salt, pepper, browning sauce, and apple cider vinegar. Whisk until smooth. This marinade packs a punch.

Step 2: Marinate the Oxtail

Place the oxtail sections in a large bowl or a zip-top bag. Pour the marinade over the oxtail, ensuring each piece is coated. Let it marinate for at least 2 hours, or ideally overnight in the refrigerator. This step is essential for achieving tender and flavorful meat.

Step 3: Sear the Oxtail

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the marinated oxtail in batches, searing on all sides until browned, about 5 minutes per side. Browning adds depth to the final flavor.

Step 4: Prepare the Slow Cooker

Transfer the browned oxtail to your slow cooker. Add the diced onion, sliced carrots, butter beans, thyme, whole garlic cloves, and bay leaves. These vegetables will enhance the overall flavor and provide texture.

Step 5: Add Liquid

Pour the beef stock over the ingredients in the slow cooker, ensuring everything is well covered. Stir gently. The liquid will do the heavy lifting.

Step 6: Add the Spice

Add the Scotch bonnet pepper, tomato paste, and ground cumin to the mixture. This brings warmth and depth. You can adjust the pepper depending on how much heat you prefer.

Step 7: Slow Cook

Cover and set your slow cooker to low for 8 hours or high for 4 hours. The long cooking time is what turns tough meat into something melt-in-your-mouth delicious.

Step 8: Create a Gravy

Once the cooking time is up, remove the oxtail and vegetables from the slow cooker. Strain the remaining liquid into a saucepan. Bring it to a simmer over medium heat. Mix the cornstarch with some water to create a slurry and stir it into the liquid, cooking until thickened.

Step 9: Serve

Return the oxtail and veggies to the thickened sauce. Serve it warm over rice, polenta, or with some crusty bread. And don’t forget to spoon an extra drizzle of that luscious sauce over everything.

Tips & Tricks on Making Slow Cooker Oxtail

Here are some handy tips to make your dish even better:

• Use Fresh Herbs: Fresh herbs will amplify the flavors. Thyme works well, but feel free to play with rosemary or parsley.
• Adjust Spice Level: If you're not a fan of too much heat, remove the seeds from the Scotch bonnet pepper or just use half of one.
• Let It Rest: After cooking, let the dish sit for about 10-15 minutes before serving. This allows flavors to meld together.
• Make Ahead: This dish reheats beautifully. Make it a day ahead and enjoy even deeper flavors the next day.
• Experiment with Veggies: Don’t hesitate to swap out the carrots and onions for seasonal vegetables that you love.

Nutrition Information

slow cooker oxtail recipe nutrition facts

How Do I Store This Dish?

Leftovers can be stored in an airtight container in the refrigerator for up to four days. Simply reheat on the stove using low heat. You can also freeze the oxtail stew. It will last up to three months in the freezer. Just be sure to let it cool completely before sealing it in a freezer-safe container.

What Other Substitutes Can You Use in Slow Cooker Oxtail Recipe?

If you don’t have oxtail, don’t fret. Here are a few alternatives that work well:

• Chuck Roast: This cut has similar textures and flavors and can be a good substitute for oxtail. Just adjust your cooking time for tenderness.
• Short Ribs: Perfect for rich flavors. They break down nicely in a slow cooker.
• Beef Shank: This is another cut with a lot of flavor, rich in connective tissues that make for a great stew.
• Pork Shank: If you prefer pork, a seasoned pork shank can stand in for oxtail effectively.
• Lamb Shanks: For a unique twist, lamb shanks will integrate beautifully into your slow cooker dish.

Conclusion

Cooking should be an enjoyable experience, not a chore. This slow cooker oxtail recipe is a reminder that some of the best meals come from simple, quality ingredients and a low-and-slow approach. The resulting dish offers comfort, warmth, and incredible depth of flavor. It’s the kind of food that brings family and friends together, making every meal a celebration. So let’s roll up our sleeves, get cooking, and savor the rich aromas filling your kitchen. After all, food is love, and this recipe delivers that in spades. Enjoy!

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