Slow Cooker Oxtail: A Fall-Apart Tender Recipe
Oxtail, a cut often overlooked, yields incredibly rich and flavorful results when slow-cooked. This recipe will guide you through a simple yet delicious method for preparing melt-in-your-mouth oxtail in the comfort of your slow cooker. Get ready for a truly satisfying meal!
Ingredients You'll Need:
- 2 lbs oxtail, cut into 2-inch pieces (Ask your butcher to do this for you if needed!)
- 1 large onion, 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 (Dry red wine like Cabernet Sauvignon or Merlot works best)
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Cooking Instructions:
Stage 1: Searing the Oxtail (Optional but Recommended)
- Pat the oxtail pieces dry with paper towels. This helps achieve a nice sear.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the oxtail pieces in batches, browning them on all sides. This step adds depth of flavor.
- Remove the seared oxtail and set aside.
Stage 2: Building Flavor in the Slow Cooker
- Add the chopped onion, carrots, and celery to the same skillet and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and tomato paste and cook for another minute until fragrant.
- Transfer the vegetable mixture to your slow cooker.
- Add the seared oxtail pieces to the slow cooker.
Stage 3: Slow Cooking to Perfection
- Pour in the red wine, beef broth, bay leaves, thyme, and rosemary.
- Season generously with salt and pepper.
- Stir everything together to combine.
- Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the oxtail is incredibly tender and easily falls off the bone.
Stage 4: Serving Suggestions
- Once cooked, remove the bay leaves. You can either shred the oxtail meat from the bones or serve it bone-in, depending on your preference.
- Thicken the sauce (optional): If you prefer a thicker sauce, you can remove some of the cooking liquid and simmer it on the stovetop until reduced to your desired consistency. Consider using a cornstarch slurry for a smoother, richer reduction.
- Serve the oxtail stew hot, garnished with fresh parsley. It pairs beautifully with mashed potatoes, crusty bread, or rice.
Tips for the Best Slow Cooker Oxtail:
- Bone-in vs. Boneless: While boneless oxtail cooks faster, bone-in oxtail provides richer flavor.
- Don't Overcrowd: Ensure your slow cooker isn't overcrowded. Overcrowding can hinder the cooking process and prevent even browning.
- Adjust Seasoning: Taste and adjust the seasoning as needed before serving.
- Make it Ahead: This recipe is perfect for meal prepping. You can prepare it ahead of time and reheat it later.
This slow cooker oxtail recipe is a guaranteed crowd-pleaser. The rich, savory flavors and melt-in-your-mouth tenderness will impress even the most discerning palates. Enjoy!
