Oxtail Crockpot Recipe: Fall-Off-the-Bone Tenderness Made Easy
Are you ready for a melt-in-your-mouth oxtail experience that's surprisingly simple to achieve? This crockpot oxtail recipe delivers incredibly tender oxtail, bursting with rich, savory flavors, all without spending hours in the kitchen. Perfect for a cozy weekend meal or a special occasion, this recipe is guaranteed to impress.
Why This Crockpot Oxtail Recipe is a Winner
This recipe uses the magic of slow cooking to break down the tough connective tissues in the oxtail, resulting in unbelievably tender meat that practically falls off the bone. The slow simmering also allows the flavors to meld beautifully, creating a deeply satisfying and complex taste. Here's why it's superior:
- Effortless Preparation: Minimal prep work is required. Simply sear the oxtail, add your ingredients to the crockpot, and let it do the work!
- Maximum Flavor: The slow cooking process extracts maximum flavor from the oxtail and the accompanying vegetables.
- Hands-Off Cooking: Enjoy your free time while the crockpot does all the heavy lifting.
- Deliciously Tender Result: Prepare for oxtail so tender it practically melts in your mouth!
- Perfect for Meal Prep: This recipe makes a fantastic leftover for lunch or dinner the next day.
Ingredients You'll Need:
- 2 lbs oxtail, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup red wine (optional, can substitute with beef broth)
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions:
- Sear the Oxtail: Season the oxtail generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the oxtail pieces in batches until nicely browned on all sides. This step adds depth of flavor.
- Sauté Vegetables: Add the chopped onion, carrots, and celery to the skillet and sauté until softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another minute.
- Combine in Crockpot: Transfer the seared oxtail and vegetables to your crockpot. Add the red wine (or beef broth), beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir well to combine.
- Slow Cook: Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the oxtail is incredibly tender.
- Serve: Remove the bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot. Consider serving with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.
Tips and Variations:
- For a thicker gravy: Remove the oxtail from the crockpot before the final hour of cooking. Simmer the gravy on high for 30 minutes to reduce and thicken. You can also blend a portion of the gravy for an even smoother consistency.
- Add vegetables: Feel free to add other root vegetables like parsnips or turnips.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it a stew: Add potatoes and other hearty vegetables during the last hour of cooking.
This crockpot oxtail recipe is a testament to the power of slow cooking. With minimal effort, you can create a truly unforgettable meal that will leave your family and friends wanting more. Enjoy!
