If you’re looking for an easy and flavorful meal that requires minimal effort, you’re in the right place. This slow cooker oxtail stew recipe is perfect for busy weeknights or lazy weekends. Not only is it delicious and comforting, but it’s also packed with nutrients and protein. By slow cooking the oxtails with aromatic vegetables and savory broth, you’ll create a melt-in-your-mouth dish that’s sure to please. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and will result in a mouthwatering meal that your whole family will love.
crock pot oxtails recipe
This recipe for slow cooker oxtail stew is quite versatile, and there are many foods that can be added to it to enhance its flavor and nutritional value. Here are some ideas for foods that can be added to this recipe:Potatoes: You can add peeled and cubed potatoes to the stew during the last hour of cooking. This will add some extra texture and flavor to the dish.Mushrooms: Sliced mushrooms can be added to the stew about an hour before it's done. They will add a rich and earthy flavor to the dish.
- Crock pot
- frying pan
- Knife and cutting board
- Measuring cups and spoons
- Serving dish
- 3-4 pounds of oxtails
- 1 onion, diced
- 2-3 cloves of garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup of beef broth
- 1 cup of red wine
- 1 can of diced tomatoes
- 1 bay leaf
- Salt and pepper to taste
- Olive oil
- Preheat a large skillet over medium-high heat. Season the oxtails with salt and pepper. Add a drizzle of olive oil to the skillet and brown the oxtails on all sides, about 2-3 minutes per side.
- Once the oxtails are browned, transfer them to the crock pot.
- Add the onion, garlic, carrots, and celery to the same skillet and sauté for about 5 minutes, or until they start to soften.
- Pour in the beef broth and red wine, and scrape up any browned bits from the bottom of the skillet. Add the diced tomatoes and bay leaf.
- Bring the mixture to a simmer, then pour it over the oxtails in the crock pot.
- Cover the crock pot and cook on low for 8-10 hours, or on high for 4-6 hours, until the oxtails are tender and falling off the bone.
- Once the oxtails are done, remove them from the crock pot and transfer the sauce to a saucepan. Simmer the sauce for 10-15 minutes, or until it has thickened slightly.
- Serve the oxtails with the sauce on top, and garnish with fresh herbs or chopped parsley, if desired.
Browning the oxtails before adding them to the slow cooker is an important step that adds flavor to the meat. Make sure to brown the oxtails on all sides until they are nicely seared. If you prefer a thicker sauce, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last hour of cooking. This will help to thicken the sauce. This recipe can be easily doubled or halved depending on the size of your slow cooker and the number of servings you need.
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