Slow Cooker Oxtail Recipe

5 from 6 votes

Beef lovers: this Slow Cooker Oxtail Recipe is a must-try! The mostly hands-off process results in a flavorful, aromatic, and fall-off-the-bone meal. Pair the succulent oxtails with creamy polenta for a restaurant-worthy dinner.

Prep Time22

Cook Time4

Total Time4 22

Course: Dinner

Cuisine: American, Brazilian, Jamaican

Keyword: Jamaican Oxtail Recipe, Slow Cooker Oxtail Recipe

Servings: people

Author: Silvia Dunnirvine

Ingredients

2-3 lbs oxtails
1 tbsp olive oil
1 yellow onion diced
3 cloves garlic minced
1 cup red wine
3 tbsp tomato paste
2 1/2 cups beef broth
2 bay leaves
1 tsp oregano
salt and pepper to taste

Instructions

Turn slow cooker on sauté mode if that's available otherwise use a heavy pot. Add oil to heat. Season oxtails with salt and pepper and brown on all sides (8-12 minutes). Set aside
To the same pot or slow cooker on sauté mode add in onion and garlic and cook until soft and fragrant. Season with oregano and fresh thyme.
Add tomato paste and wine. Stir and let wine reduce by half (about 4-6 minutes).
Transfer oxtails back to the slow cooker. If using a pot to sauté you can transfer the onion in wine sauce and oxtails to the slow cooker.
Add broth and bay leaves. Cover and set timer for 4 hours on high or 8 hours on low heat.

Notes

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 saute them with the onion and garlic to add extra depth.
To thicken the red wine sauce, set your slow cooker to saute (or pour the liquid into a large saucepan) and bring it to a boil. Add a cornstarch or arrowroot slurry and cook, stirring often, until the liquid thickens into a rich sauce.

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