Slow Cooker Oxtails (Guaranteed Tenderness!)

This slow cooker oxtail recipe is rich, deeply flavorful, and slow-braised in a red wine sauce until perfectly tender and fall-off-the-bone. Think of it as a luxurious, melt-in-your-mouth beef stew made effortlessly in the slow cooker.

Oxtail is typically slow-braised in a Dutch oven until the meat is incredibly moist and tender. The same methods are used in this slow cooker version, resulting in deep flavors and a melt-in-your-mouth texture and guaranteed tenderness.

Let the oxtails slow cook overnight in the flavorful and aromatic red wine sauce, then dig in the next day. It’s an undeniably succulent dinner much like my slow cooker pot roast, I promise you will have this recipe on your rotation!

Looking for something a little quicker? Use this pressure cooker to make this Instant Pot Oxtail Recipe instead. It’s just as flavorful but ready to eat in a fraction of the time. Or perhaps you will enjoy this classic Oxtail Soup!

Ingredients and substitutions

• Oxtail – Many well-stocked grocery stores carry this cut of beef. If you can’t find it, head to your local butcher, Asian grocery store, or Caribbean market.
• Onion and garlic – For deep, savory flavors! Once they hit the slow cooker, your kitchen will smell amazing.
• Red wine – Wine will deglaze the pot and wake up the rendered beefy flavors. A dry red like Merlot, Cabernet, or Pinot Noir are all good options. For a wine-free and Whole30 version, use extra beef broth or coconut aminos instead.
• Tomato paste – This adds a sweet and tangy umami element to the dish while helping to thicken the sauce. 

• Beef broth – This is your main slow cooking liquid. For a double dose of collagen, use homemade bone broth.
• Herbs – I like adding bay leaves, fresh thyme, and fresh oregano for savory, herbaceous flavor. For presentation purposes, this oxtail entree looks gorgeous garnished with fresh parsley. 

How to make oxtails in a slow cooker

If you have a multi-cook slow cooker, set it to saute mode. If your slow cooker does not have a saute function, you will need a heavy pot for the first step. 

Step 1: Heat the oil in the slow cooker (or pot on the stove), then add the seasoned oxtails. Brown them on all sides before transferring them to a plate on the side.

Step 2: In the slow cooker (or the same pot), add the onion and garlic. Cook until soft and fragrant, then season with oregano and fresh thyme. 

Step 3: Add the tomato paste and wine. Stir well and let it simmer until the wine reduces by half. 

Step 4: Return the browned oxtails to the slow cooker. If you browned your oxtails in a pot, transfer the wine mixture to the slow cooker along with the oxtails.
Step 5: Add the homemade broth or beef stock and bay leaves, cover, and cook for 8 hours on Low or 4 hours on High, or until fork tender.

Tips and tricks

• To properly brown oxtails, the slow cooker (or pot) must be hot enough that the meat sizzles as soon as it’s placed inside. Let them cook undisturbed for 2 to 3 minutes or until a light crust forms on the surface. Use tongs to turn the meat and repeat on all sides.
• If you have any celery or carrots, finely dice and sauté them with the onion and garlic to add extra depth. 
• For extra flavor and spiciness, add a scotch bonnet pepper or any other type of pepper such as jalapeño, Fresno or habanero.
• To thicken the red wine sauce, set your slow cooker to sauté (or pour the liquid into a large saucepan) and bring it to a boil. Add cornstarch, arrowroot or all-purpose flour and cook, stirring often, until the liquid thickens into a rich gravy.  

NOTE: sometimes I add oxtails when I cook homemade beans, they cook together in a pot and I get to enjoy two meals in one!

Serving suggestions

Serve over Mashed potatoes or Creamy polenta. Most polenta recipes are made with water but mine has water and milk for an extra creamy texture. If you don’t have polenta, try egg noodles or sweet corn risotto.

My favorite way to serve oxtails is alongside some simply rice or this earthy hearty mushroom wild rice.

For Whole30-friendly sides, enjoy the oxtails over baked sweet potatoes, spaghetti squash, roasted carrots, zoodles, or cauliflower rice. 

Storing leftovers

Leftover oxtail tastes even better the next day because the flavors have all had a chance to mingle. I highly recommend making extras to enjoy for meal prep and keeping them in the fridge or freezer:

• Storing: Keep any leftovers stored in a shallow, airtight container in the fridge and enjoy within 3 to 4 days. 
• Freezing: Let cool, then transfer the oxtails to a freezer-safe container or bag. Freeze for up to 3 months. Let them thaw in the fridge before reheating. 
• Reheating: Leftover slow cooker oxtails are best warmed up on the stovetop. To keep them tender, heat the oxtails in a skillet or saucepan over medium heat. Add more beef broth and let simmer until the meat is hot and juicy. 

Hungry for more fall-off-the-bone meats?

• Balsamic Braised Short Ribs is another fall-off-the-bone meat, so tender and flavorful you will surely love it!
• Try this Carne de Panela Stew Beef with tender chuck roast beef and perfectly cooked potatoes. A pair that is completely irresistible!
• Lastly, my Slow Cooked Beef Brisket is absolutely mouthwatering, using few ingredients and a tasty dry rub with ingredients you already have at home.