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Tender slow cooker oxtails served over creamy mashed potatoes, garnished with fresh herbs and rich gravy.
Daniel

Slow Cooker Oxtails

Fall-off-the-bone tender oxtails braised low and slow in a rich, savory gravy that practically makes itself.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Caribbean, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Oxtails
  • 4 lbs beef oxtails trimmed of excess fat
  • 1.5 tsp kosher salt plus more for seasoning
  • 1 tsp black pepper freshly ground
  • 0.25 cup all-purpose flour for dredging
  • 2 tbsp vegetable oil
For the Braising Liquid
  • 1 large yellow onion diced
  • 6 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cups beef broth low sodium
  • 2 tbsp Worcestershire sauce
  • 4 sprigs fresh thyme or 1 tsp dried
  • 2 bay leaves

Equipment

  • 6-quart Slow Cooker
  • Large skillet

Method
 

Prep and Sear
  1. Pat oxtails completely dry with paper towels. Season all over with salt and pepper, then dredge lightly in flour, shaking off excess. This dry surface is essential for a proper sear.
  2. Heat oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear oxtails until deeply browned on all sides, about 3-4 minutes per side. Transfer to slow cooker. Do not skip this step - it builds the foundation of flavor.
  3. Pour off all but 1 tablespoon of fat from the skillet. Add onion and cook over medium heat, scraping up browned bits, until softened and golden, about 5 minutes. Add garlic and tomato paste; cook 1 minute until fragrant and the paste darkens slightly.
  4. Stir in beef broth and Worcestershire, bringing to a simmer while scraping the pan clean. Pour this mixture over the oxtails in the slow cooker. Tuck thyme and bay leaves into the liquid.
Slow cook until tender
  1. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until meat is fork-tender and pulling away from the bone. The oxtails should jiggle slightly when you shake the cooker.
  2. Remove thyme stems and bay leaves. Skim excess fat from the surface of the gravy if desired. Taste and adjust seasoning. Serve hot over rice, mashed potatoes, or buttered egg noodles, spooning plenty of that rich gravy over top.

Notes

For deeper flavor, season the oxtails with salt the night before and refrigerate uncovered - this dry-brines the meat and helps it brown better. If your gravy is thin at the end, transfer it to a saucepan and simmer 10 minutes to reduce, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Leftovers keep beautifully for 3 days and the flavor actually improves; reheat gently to keep the meat from drying out.