If you’re looking for a delicious and hearty meal, cooking oxtails in a slow cooker is the perfect option for you. Oxtails are a flavorful cut of meat, and they become incredibly tender and juicy when cooked low and slow. Using a slow cooker ensures that the meat is cooked evenly and allows the flavors to meld together for a mouthwatering dish.

To start, you’ll need to gather your ingredients. Oxtails can be found at most butcher shops or local grocery stores. Additionally, you’ll need onions, garlic, carrots, celery, and your choice of spices and seasonings. Some popular options include bay leaves, thyme, rosemary, paprika, and Worcestershire sauce.

Before you begin cooking, it’s important to prepare the oxtails. Trim any excess fat and season the meat with salt and pepper. Sear the oxtails in a hot skillet to lock in the flavors and create a rich caramelized crust. This step is optional but highly recommended, as it adds depth and complexity to the final dish.

Next, transfer the oxtails to your slow cooker and layer them with the chopped vegetables and spices. Pour in enough beef broth or stock to cover the meat, ensuring that it stays moist throughout the cooking process. Set the slow cooker to low and let it cook for 6-8 hours, or until the meat is tender and falling off the bone.

Slow cooking oxtails allows the tough connective tissues and collagen to break down, resulting in a melt-in-your-mouth texture. The flavors from the spices and vegetables infuse into the meat, creating a rich and savory dish that will leave you craving for more.

How to cook oxtails in a slow cooker

Slow cookers are an excellent way to make delicious and tender oxtails. Here is a simple recipe to cook oxtails in a slow cooker:

Ingredients:

  • 2 pounds of oxtails
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Note: You can adjust the ingredients based on your taste preferences.

Instructions:

  1. Season the oxtails with salt and pepper.
  2. In a skillet, heat some oil over medium heat. Brown the oxtails on all sides, then transfer them to the slow cooker.
  3. In the same skillet, sauté the onion, garlic, carrots, and celery until they are softened.
  4. Transfer the sautéed vegetables to the slow cooker.
  5. In a bowl, mix together the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the oxtails and vegetables in the slow cooker.
  6. Cover the slow cooker and cook on low for about 8 hours or on high for about 4 hours, or until the meat is tender.
  7. Once cooked, remove the oxtails from the slow cooker and let them rest for a few minutes.
  8. Optionally, you can strain the cooking liquid and serve it as a sauce or gravy.
  9. Serve the oxtails with the cooking liquid and enjoy!

Using a slow cooker to cook oxtails allows the meat to become incredibly tender and flavorful. The long cooking time breaks down the connective tissues, resulting in a melt-in-your-mouth texture. Try this recipe and savor the rich and succulent oxtails!

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Preparing the oxtails

Before cooking your oxtails in a slow cooker, it’s important to prepare them properly to ensure the best flavour and texture. Here’s how to do it:

1. Clean the oxtails

Start by rinsing the oxtails under cold water to remove any debris or bone fragments that may be present. Pat them dry with a paper towel.

2. Season the oxtails

Next, season the oxtails with salt and pepper to taste. You can also add additional seasonings such as garlic powder, onion powder, or your favorite herbs and spices.

3. Brown the oxtails

To enhance the flavor and appearance of the oxtails, it’s a good idea to brown them before adding them to the slow cooker. Heat some oil in a large skillet over medium-high heat and brown the oxtails on all sides. This will help seal in the juices and add a rich caramelized flavor.

4. Prepare the vegetables

While the oxtails are browning, you can prepare any vegetables you want to include in the dish. Popular choices include onions, carrots, celery, and garlic. Chop the vegetables into bite-sized pieces.

5. Deglaze the skillet

After browning the oxtails, deglaze the skillet by adding a liquid such as beef broth, wine, or water. Scrape the bottom of the skillet to loosen any browned bits, as they will add flavor to the dish.

Now that your oxtails are clean, seasoned, and browned, they are ready to be slow-cooked to perfection!

Marinating the oxtails

To maximize the flavor of the oxtails, marinating them overnight is recommended. This step allows the meat to absorb the marinade and tenderize, resulting in a more flavorful and tender dish.

Here is a simple marinade recipe for oxtails:

Ingredients:

  • 2-3 pounds of oxtails
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 cloves of garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. In a large bowl, combine the soy sauce, Worcestershire sauce, brown sugar, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper. Mix well.
  2. Add the oxtails to the marinade, making sure they are fully coated.
  3. Cover the bowl with plastic wrap and refrigerate overnight.

The next day, the oxtails will be ready to be cooked in the slow cooker. The marinade will infuse the meat with a rich and aromatic flavor, making your oxtails even more delicious.

Note: If you are short on time, you can marinate the oxtails for at least 4 hours, although overnight marinating is highly recommended for the best results.

Searing the oxtails

Before placing the oxtails in the slow cooker, it’s important to sear them to add flavor and create a nice crust on the meat. Here’s how you can do it:

  1. Heat a large skillet or frying pan over medium-high heat.
  2. Drizzle some vegetable oil onto the hot skillet and spread it evenly.
  3. Season the oxtails with salt and pepper, then place them in the skillet.
  4. Allow the oxtails to sear undisturbed for about 3-4 minutes, or until they develop a golden brown crust.
  5. Flip the oxtails using tongs and sear the other side for an additional 3-4 minutes.
  6. Once both sides are nicely browned, remove the oxtails from the skillet and transfer them to the slow cooker.
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By searing the oxtails, you’ll enhance their flavor and create a delicious base for your slow-cooked dish. It’s an important step to get the most out of your oxtail recipe!

Adding vegetables and seasonings

Once you have seared the oxtails, it’s time to add in the vegetables and seasonings to enhance the flavor of the dish. You can choose your favorite vegetables or use a combination of carrots, onions, celery, and garlic for a classic taste.

1. Vegetables:

Chop the vegetables into medium-sized pieces. Roughly chop 2 carrots, 1 onion, 2 celery stalks, and 3 cloves of garlic. These vegetables will add depth and sweetness to the dish as they cook down.

2. Seasonings:

Season the oxtails with a generous amount of salt and pepper. You can also add additional seasonings like thyme, rosemary, or bay leaves to infuse the meat with aromatic flavors. Feel free to experiment with different herbs and spices to suit your taste.

For a richer flavor, you can brown the vegetables in the same skillet used to sear the oxtails. This step will help caramelize the vegetables and intensify their flavors.

Once the vegetables are browned, transfer them to the slow cooker along with the oxtails. Make sure to pour in any juices left in the skillet as well.

Now, it’s time to add the liquid to the slow cooker to create a delicious broth. You can use beef broth, red wine, or a combination of both to add richness and depth to the dish. The liquid should cover about two-thirds of the oxtails.

Remember to taste the broth before cooking and adjust the seasonings as needed. You can add more salt, pepper, or herbs as desired.

Now that you have added the vegetables, seasonings, and liquid, it’s time to set the slow cooker to the desired cooking time and temperature. Slow cookers usually have high and low settings, so choose the one that suits your schedule and preference.

Cook the oxtails on low for 8-10 hours or on high for 4-6 hours. The longer the cooking time, the more tender and flavorful the oxtails will become. Make sure to check the oxtails occasionally, stirring them gently to ensure even cooking and prevent sticking.

Setting the slow cooker

Once you have prepared your oxtails and chosen your desired seasonings and ingredients, it’s time to set up your slow cooker. Here are some steps to ensure a successful slow cooking process:

1. Adjust the temperature

Most slow cookers have different temperature settings such as low, medium, and high. For oxtails, it is best to set the slow cooker to low heat to allow the meat to tenderize slowly and evenly.

2. Preheat the slow cooker

While not always necessary, preheating the slow cooker can help to ensure more even cooking throughout. This is especially beneficial if you are using frozen oxtails or are short on time. Simply turn on the slow cooker and let it warm up for about 10 minutes before adding your ingredients.

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3. Add the oxtails and ingredients

After preheating, carefully place the oxtails into the slow cooker. Add any desired vegetables, such as onions, carrots, or garlic, as well as any seasonings or spices you prefer. Remember to season generously as slow cooking can sometimes mute flavors.

4. Cover and cook

Once all the ingredients are added, cover the slow cooker with the lid. Allow the oxtails to cook for the recommended cooking time. Slow cooking the oxtails for around 6-8 hours on low heat will ensure they become tender and flavorful.

5. Avoid lifting the lid

It is important to resist the temptation to continuously lift the lid and check on the oxtails. Each time the lid is removed, heat escapes, and the cooking time is extended. Only lift the lid if absolutely necessary, such as to quickly add additional liquid or adjust seasoning.

By following these steps, you can ensure that your oxtails will be perfectly cooked in your slow cooker, resulting in tender, delicious meat that falls off the bone.

Questions and answers

What is the best way to cook oxtails in a slow cooker?

The best way to cook oxtails in a slow cooker is to first sear the oxtails in a hot skillet to enhance the flavor and texture. Then, place the seared oxtails in the slow cooker along with your desired seasonings, vegetables, and liquid. Cook on low heat for 8-10 hours or on high heat for 4-6 hours until the meat becomes tender and falls off the bone.

Can I cook oxtails in a slow cooker without searing them first?

Yes, you can cook oxtails in a slow cooker without searing them first. However, searing the oxtails before placing them in the slow cooker will give them a nice browned crust and enhance the overall flavor and texture of the meat. It is recommended to sear the oxtails, but if you don’t have the time or prefer not to, you can still achieve a delicious result by cooking them directly in the slow cooker.

What seasonings work well with oxtails in a slow cooker?

There are many seasonings that work well with oxtails in a slow cooker. Some popular choices include garlic powder, onion powder, paprika, thyme, rosemary, bay leaves, Worcestershire sauce, soy sauce, and beef broth. You can also add in vegetables like carrots, celery, and onions to enhance the flavor. Feel free to experiment with different seasonings to find the combination that suits your taste preferences.

How long should I cook oxtails in a slow cooker?

The cooking time for oxtails in a slow cooker depends on the desired tenderness of the meat. Generally, oxtails should be cooked on low heat for 8-10 hours or on high heat for 4-6 hours. This will ensure that the meat becomes tender and falls off the bone. However, cooking times may vary depending on the size and thickness of the oxtails, so it’s always a good idea to check for doneness before serving.