Oxtail Slow Cooker Recipe: Fall-Off-the-Bone Tenderness
Are you ready for a melt-in-your-mouth oxtail experience? This slow cooker recipe delivers fall-off-the-bone tender oxtail, bursting with rich, savory flavor. Perfect for a cozy weeknight dinner or a special occasion, this recipe is surprisingly easy to make. Let's dive into the details!
Ingredients You'll Need:
- 2 lbs oxtail, cut into 2-inch pieces (Ask your butcher to do this for you!)
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 cup red wine (A full-bodied red like Cabernet Sauvignon or Merlot works well)
- 4 cups beef broth
- 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:
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Sear the Oxtail: This step isn't strictly necessary, but searing the oxtail adds a beautiful depth of flavor. Heat the olive oil in a large skillet over medium-high heat. Sear the oxtail pieces in batches until nicely browned on all sides. This will take about 5-7 minutes per batch. Set aside.
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Sauté the Vegetables: In the same skillet, add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the minced garlic and tomato paste and cook for another minute until fragrant.
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Combine in the Slow Cooker: Transfer the sautéed vegetables to your slow cooker. Add the seared oxtail, red wine, beef broth, thyme, rosemary, and bay leaf. Season generously with salt and pepper.
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Slow Cook to Perfection: Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the oxtail is incredibly tender and falling off the bone.
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Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the oxtail from the slow cooker and set aside. Bring the remaining liquid to a simmer on the stovetop and cook until slightly reduced. You can also whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken.
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Serve: Return the oxtail to the slow cooker (or thickened sauce). Garnish with fresh parsley and serve hot. This is delicious served with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Tips for Oxtail Success:
- Choosing Your Oxtail: Look for oxtail that is bright red and firm to the touch. Avoid any pieces that are discolored or have a strong odor.
- Don't Overcrowd the Slow Cooker: Ensure there's enough space for the oxtail to cook evenly.
- Adjust Seasoning to Taste: Taste the sauce before serving and adjust the seasoning as needed. You might want to add a pinch of sugar to balance the acidity of the red wine.
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