Description
A rich and hearty Slow Cooker Oxtail recipe that results in tender, flavorful meat perfect for a comforting meal. The oxtails are first browned to develop deep flavors, then slow-cooked with aromatic onions, tomato paste, herbs, and beef broth to create a luscious, savory dish.
Ingredients
Oxtail and Seasonings
- 4 lbs oxtails
- 2 tsp kosher salt
- 1 tsp black pepper
Other Ingredients
- 1 tbsp olive oil
- 2 yellow onions, diced
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried oregano
Instructions
- Season Oxtails: Pat the oxtails dry, then season all sides evenly with kosher salt and black pepper.
- Brown Oxtails: Heat olive oil in a large skillet or heavy pot over medium-high heat. Add the seasoned oxtails and brown them on all sides for 8 to 12 minutes to develop a deep, rich flavor. Once browned, transfer them to the slow cooker.
- Sauté Onions: In the same skillet, add the diced yellow onions and cook over medium heat until softened and golden brown, about 5 to 7 minutes. This process builds flavor by caramelizing the onions.
- Add Onions to Slow Cooker: Transfer the sautéed onions atop the browned oxtails in the slow cooker, layering the flavors.
- Add Remaining Ingredients: Stir in tomato paste, beef broth, bay leaves, and dried oregano. These aromatics and liquids will infuse the meat with a robust taste as it slow cooks.
- Cook in Slow Cooker: Cover and cook on low heat for 8 hours or until the oxtails are tender and falling off the bone. This long, gentle cooking breaks down connective tissue for a melt-in-your-mouth texture.
Notes
- For enhanced flavor, you can deglaze the skillet with a splash of red wine or beef broth after browning the oxtails and add it to the slow cooker.
- Serve with creamy mashed potatoes or buttered noodles to soak up the rich sauce.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Oxtails are naturally high in collagen, making this dish especially sticky and flavorful when slow-cooked.
