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Slow Cooker Oxtail

Slow Cooker Oxtail

Fall-off-the-bone tender oxtails braised in a rich, savory gravy with aromatic vegetables, perfect over mashed potatoes or rice.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course dinner
Cuisine American
Servings 6 servings
Calories 480 kcal

Ingredients
  

  • 2 kg oxtail, trimmed of excess fat
  • 1/2 cup flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 4 cloves garlic, chopped
  • 3 tablespoons tomato paste
  • 1/2 cup flour (for thickening)
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon cayenne pepper (optional)
  • 3 sprigs fresh thyme
  • 1 bay leaf

Instructions
 

  • 1.Brown Oxtails: Season with salt/pepper, dust with flour. Sear in skillet 3 mins per side.
    2.Layer: Place vegetables in slow cooker, top with oxtails.
    3.Combine Liquids: Whisk broth, wine, tomato paste, and Worcestershire. Pour over.
    4.Cook: Add thyme and bay leaves. Cover and cook on LOW 8 hours.
    Skim Fat: Remove bay leaves. Skim excess fat from surface.
    Serve: Garnish with parsley.

Notes

  • For thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water, stir in last 30 mins
  • Can be cooked on HIGH for 4-5 hours
  • Tastes even better next day
Keyword Slow Cooker Oxtail