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Oxtail Recipe Slow Cooker

This slow cooker oxtail recipe delivers fall-off-the-bone tender meat in a rich, flavorful sauce with minimal hands-on time.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds oxtails
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1/2 cup red wine
  • 1 tablespoon tomato paste
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • Skillet
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

  1. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  2. Sear the 3 pounds oxtails on all sides until browned, about 3-4 minutes per side.
  3. Transfer the seared oxtails to the slow cooker.
  4. In the same skillet, sauté the chopped onion and minced garlic over medium heat until soft, about 3-5 minutes.
  5. Stir in the beef broth, red wine, and tomato paste, mixing until the sauce is combined.
  6. Add the dried thyme, bay leaves, salt, and pepper; stir to combine, then pour the mixture over the oxtails in the slow cooker.
  7. Cover and cook on low for 8 hours in the slow cooker, until the meat is tender and falls off the bone.
  8. Remove the oxtails and skim off any excess fat from the sauce before serving.
  9. Serve the oxtails over mashed potatoes, rice, or polenta, and drizzle with the sauce.

Notes

For extra flavor, let the oxtails marinate overnight before cooking.