Description

Rich, savory slow-cooked oxtails that are fall-off-the-bone tender. This recipe uses a simple sear and slow-cook method with pantry staples to create a luxurious, comforting meal with minimal effort.

Ingredients

Scale

3 to 4 pounds fresh or frozen oxtails
2 tablespoons vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium yellow onions, diced
3 large carrots, peeled and chopped into 1-inch chunks
3 stalks celery, chopped
6 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
2 cups low-sodium beef broth
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 dried bay leaves
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 tablespoons cornstarch
2 tablespoons cold water

Instructions

Pat oxtails dry with paper towels and season generously with salt and pepper. Let sit at room temperature for 15 minutes.
Heat vegetable oil in a heavy-bottomed skillet over medium-high heat. Sear oxtails in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
Reduce heat to medium. Add onions, carrots, and celery to the skillet. Cook for 5-7 minutes until softened. Add garlic and tomato paste; cook for 1 minute until fragrant.
Pour in red wine to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes to cook off alcohol.
Transfer vegetable and wine mixture to a slow cooker. Place seared oxtails on top. Add beef broth, apple cider vinegar, Worcestershire sauce, bay leaves, and thyme. Ensure liquid comes halfway up the meat.
Cover and cook on LOW for 8-10 hours (or HIGH for 5-6 hours) until meat is fork-tender.
Remove oxtails and bay leaves to a serving platter. Whisk cornstarch and cold water in a small bowl to create a slurry.
Turn slow cooker to HIGH. Stir in cornstarch slurry and cook for 15-20 minutes until sauce thickens.
Skim excess fat from the surface of the sauce if desired.
Pour thickened sauce over oxtails. Garnish with fresh parsley and serve immediately.

Notes

Searing the meat is crucial for developing deep flavor through the Maillard reaction. Do not overcrowd the slow cooker to ensure even cooking. If using frozen oxtails, thaw first or add extra cooking time. For a lighter version, skim fat aggressively or chill sauce to remove solidified fat. Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: Approximately 1 poun
Calories: 650
Sugar: 5
Sodium: 800
Fat: 45
Saturated Fat: 18
Carbohydrates: 12
Fiber: 3
Protein: 40

Keywords: slow cooker oxtails, beef stew, comfort food, tender meat, slow cooker recipes, hearty dinner, fall off the bone