Description
Get ready to indulge in a rich, fall-off-the-bone oxtail dish that’s packed with flavor and warmth. This slow cooker oxtail recipe is a true comfort meal, perfect for chilly nights or any time you crave something cozy. The oxtails are simmered low and slow, becoming incredibly tender and infused with aromatic spices. The best part? Your slow cooker does all the work! Serve this with rice, mashed potatoes, or a side of vegetables for a meal that will warm your heart and soul.
Ingredients
•2 lbs oxtail
•Salt and pepper, to taste
•2 tbsp olive oil
•1 large onion, chopped
•3 garlic cloves, minced
•2 carrots, sliced
•2 celery stalks, chopped
•1 bell pepper, chopped
•2 cups beef broth
•1 can (14 oz) diced tomatoes
•1 tbsp tomato paste
•1 tbsp Worcestershire sauce
•1 tsp smoked paprika
•2 bay leaves
•Fresh thyme, optional garnish
Instructions
1.Prepare the oxtails: Season the oxtails generously with salt and pepper.
2.Sear the oxtails: In a large skillet, heat olive oil over medium-high heat. Add the oxtails and sear on all sides until browned, about 4-5 minutes. Transfer the oxtails to the slow cooker.
3.Cook the aromatics: In the same skillet, add the chopped onion, garlic, carrots, celery, and bell pepper. Sauté for 3-4 minutes until softened.
4.Combine ingredients: Add the sautéed vegetables to the slow cooker along with the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, smoked paprika, and bay leaves. Stir well to combine.
5.Slow cook: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, until the oxtails are tender and falling off the bone.
6.Serve: Remove bay leaves before serving. Garnish with fresh thyme if desired. Serve over rice, mashed potatoes, or with crusty bread to soak up the delicious sauce!
Notes
•Make Ahead: This dish tastes even better the next day as the flavors have more time to develop. You can make it ahead and store it in the fridge for up to 3 days.
•Freezing: The cooked oxtail can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
•Substitutions: You can swap oxtails for beef short ribs if desired. Feel free to add other root vegetables like parsnips or potatoes for added heartiness.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours (low) or 4-5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Jamaican-inspired, Comfort Food
Nutrition
- Serving Size: Approximately 1/4 of the recipe
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg