Oxtail in a slow cooker is one of the most satisfying meals you can make at home. This cut of meat becomes incredibly tender when cooked low and slow. The result is rich, flavorful meat that falls right off the bone.
What Is Oxtail and Why Cook It in a Slow Cooker?
Oxtail comes from beef cattle tails, not actual oxen. This cut has lots of bones, cartilage, and connective tissue. When you cook it slowly, all that collagen breaks down into gelatin. This creates a thick, silky gravy that makes the dish special.
The slow cooker is perfect for oxtail because it maintains steady, low heat for hours. You don’t need to watch it constantly. Just set it up in the morning, go about your day, and come home to a ready meal.
Why Oxtail Is Worth Trying
- Rich, beefy flavor from bone marrow
- Falls off the bone when cooked properly
- Makes its own thick gravy naturally
- Contains collagen that’s good for joints
- Works well for meal prep
- Tastes even better the next day
Ingredients You’ll Need
For the Oxtail
- 2.5 to 3 pounds beef oxtail, cut into 2-inch pieces
- 3 tablespoons vegetable oil or olive oil
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Gravy
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 teaspoon dried)
Optional Add-Ins
- 2 large carrots, cut into chunks
- 2 medium potatoes, quartered
- 1 can butter beans, drained
- 1 scotch bonnet or habanero pepper (for heat)
Step-by-Step Instructions
Step 1: Prepare the Oxtail
Rinse the oxtail pieces under cold water. Pat them completely dry with paper towels. This step is important for good browning.
If your oxtail has too much visible fat, trim some of it off with a knife. You want some fat for flavor, but not so much that your gravy becomes greasy.
Mix flour, salt, pepper, garlic powder, and paprika in a large bowl. Toss the oxtail pieces in this mixture until each piece is coated evenly.
Step 2: Brown the Meat
Heat oil in a large skillet over medium-high heat. The oil should be hot enough that the meat sizzles when it touches the pan.
Add oxtail pieces to the hot skillet. Don’t crowd them. Work in batches if needed. Brown each piece for 2-3 minutes per side until you see a golden crust form.
Transfer browned oxtail to your slow cooker. This browning step locks in juices and adds deep flavor to the final dish.
Step 3: Make the Base
In the same skillet, add chopped onion and minced garlic. Cook for 3-4 minutes until soft and fragrant. The onions should turn translucent.
Stir in tomato paste and cook for 1 minute. This helps remove the raw taste from the tomato paste.
Pour in 1 cup of beef broth. Use a wooden spoon to scrape up all the brown bits stuck to the bottom of the pan. These bits add tons of flavor.
Step 4: Assemble in Slow Cooker
Pour the onion and broth mixture over the oxtails in your slow cooker.
Add the remaining 2 cups of beef broth, Worcestershire sauce, bay leaves, and thyme.
Make sure the liquid covers the oxtails at least halfway. Add more broth or water if needed.
Step 5: Cook Low and Slow
Cover your slow cooker with the lid. Set it to cook.
For Low Setting: Cook for 8-9 hours For High Setting: Cook for 5-6 hours
The meat is done when it pulls away from the bone easily with a fork. If it’s still tough after the cooking time, let it go another hour.
Step 6: Add Vegetables (Optional)
If adding vegetables, wait until the last 2-3 hours of cooking time.
Add carrots and potatoes with 3 hours left on high or when switching to high after low cooking.
Add butter beans in the last hour of cooking. They just need to heat through.
Step 7: Thicken the Gravy
When the meat is tender, you can thicken the gravy if desired.
Remove oxtails from the slow cooker and set aside. Switch your slow cooker to the sauté setting if it has one, or pour liquid into a saucepan.
Mix 2 tablespoons cornstarch with 1/4 cup cold water in a small bowl. Stir until smooth.
Bring the gravy to a boil. Slowly pour in the cornstarch mixture while stirring constantly. Cook for 3-5 minutes until the gravy thickens to your liking.
Return oxtails to the gravy and coat them well.
Cooking Time Guide
The cooking time depends on your slow cooker setting and the size of your oxtail pieces.
Low Setting (Recommended)
- 8-9 hours for regular pieces
- 9-10 hours for larger pieces
- Can go up to 10 hours without overcooking
High Setting
- 5-6 hours for tender meat
- 4 hours minimum for smaller pieces
- Check at 5 hours and add time if needed
Overnight Method
- Set on low before bed
- Cook for 9 hours
- Add vegetables in the morning
- Cook 4-6 more hours on low
The internal temperature of the meat should reach at least 145°F, but for fall-off-the-bone texture, it needs to cook until around 165°F.
Common Mistakes to Avoid
Not Browning the Meat
Many people skip this step to save time. Don’t do it. Browning creates a flavorful crust and seals in juices. The extra 10 minutes is worth it.
Adding Too Much Liquid
Oxtail releases its own juices as it cooks. Start with just enough liquid to cover the meat halfway. You can always add more later, but you can’t take it away.
Cooking on High to Save Time
Oxtail needs slow cooking. The low, steady heat breaks down tough connective tissue properly. Rushing it on high for less time won’t give you the same tender results.
Not Skimming the Fat
Oxtail is a fatty cut. After cooking, you’ll see fat floating on top. Skim it off with a spoon before serving, or refrigerate the dish overnight and remove the solidified fat.
Overcrowding the Slow Cooker
Fill your slow cooker only 2/3 full. If you pack it too tight, the meat won’t cook evenly.
Best Side Dishes to Serve With Oxtail
The rich gravy from oxtail needs something to soak it up. Here are the best options:
Starches
- White rice or brown rice
- Mashed potatoes
- Rice and peas (Caribbean style)
- Creamy polenta
- Egg noodles
Vegetables
- Collard greens
- Green beans
- Roasted carrots
- Sautéed cabbage
- Steamed broccoli
Breads
- Cornbread
- Dinner rolls
- Biscuits
- Crusty baguette
Storage and Reheating Tips
Storing Leftovers
Cool the oxtail completely before storing. This takes about 30 minutes at room temperature.
Transfer to an airtight container. Store in the refrigerator for up to 4 days. The flavors actually improve after a day in the fridge.
For longer storage, freeze oxtail and gravy together in freezer-safe containers. They’ll keep for up to 3 months.
Reheating
From Refrigerator:
- Stovetop: Heat gently over medium-low heat, stirring occasionally, for 10-15 minutes
- Microwave: Heat in 1-minute intervals, stirring between each
From Frozen:
- Thaw overnight in the refrigerator first
- Then reheat using one of the methods above
- Or place frozen oxtail in slow cooker on low for 2-3 hours
Add a splash of broth or water when reheating to keep the gravy from getting too thick.
Variations to Try
Jamaican Style
Add these seasonings to make Jamaican oxtail:
- 1 teaspoon allspice
- 1 teaspoon brown sugar
- 2 tablespoons soy sauce
- 1 whole scotch bonnet pepper
- 1 teaspoon fresh ginger, minced
- 4 green onions, chopped
Southern Smothered Style
For classic Southern oxtails:
- Use yellow onions and lots of them
- Add 1/2 cup red wine
- Include celery in the vegetable mix
- Use plenty of black pepper
- Serve over grits or mashed potatoes
Asian-Inspired
Try these flavors for an Asian twist:
- Replace Worcestershire with soy sauce
- Add 2 tablespoons hoisin sauce
- Include star anise and cinnamon stick
- Use sesame oil instead of vegetable oil
- Serve over jasmine rice
Keto/Low-Carb Version
Make it keto-friendly:
- Skip the flour coating
- Use only 1 tablespoon tomato paste
- Add cauliflower instead of potatoes
- Serve over cauliflower rice or mashed cauliflower
- Thicken with xanthan gum instead of flour
Frequently Asked Questions
Do I Need to Marinate Oxtail Before Cooking?
Marinating is optional but recommended if you have time. A simple marinade of soy sauce, Worcestershire sauce, garlic, and spices adds extra flavor. Marinate for at least 3-4 hours or overnight in the refrigerator.
Can I Cook Oxtail Without Browning It First?
Yes, you can skip browning if you’re short on time. The oxtail will still cook and become tender. However, you’ll miss out on the deep, caramelized flavor that browning provides.
Why Is My Oxtail Still Tough After 8 Hours?
Your slow cooker might not be heating to the right temperature. Try cooking it longer. Some oxtails are larger and need up to 10 hours on low. The meat should pull away from the bone easily when done.
Can I Use a Pressure Cooker Instead?
Yes. In an Instant Pot or pressure cooker, cook oxtails on high pressure for 45-50 minutes. Allow natural pressure release for 10-15 minutes. This cuts the cooking time significantly.
Where Can I Buy Oxtail?
Most large grocery stores carry oxtail in the meat department. Check the frozen section if you don’t see it fresh. Specialty butcher shops, Caribbean markets, and Asian grocery stores often have good selection. You can also ask your butcher to order it.
How Much Oxtail Do I Need Per Person?
Plan for about 1 pound of oxtail per person. Remember that oxtail has lots of bones, so there’s less meat than you might expect. For a family of 4, buy 3-4 pounds.
Is Oxtail Expensive?
Yes, oxtail has become pricier in recent years as more people discover how good it is. Each cow has only one tail, which drives up the cost. Look for sales or buy in bulk and freeze portions.
Can I Cook Frozen Oxtail?
You can, but it’s better to thaw it first. Frozen oxtail takes longer to cook and won’t brown properly. Thaw in the refrigerator overnight before cooking.
Tips for the Best Results
- Choose the Right Size: Look for oxtail pieces that are similar in size so they cook evenly.
- Don’t Skip the Aromatics: Onions, garlic, and herbs make a huge difference in flavor.
- Check the Liquid Level: Look in on your slow cooker after 2 hours. Make sure the oxtails are still partially covered with liquid.
- Be Patient: The longer you cook oxtail, the better it gets. Don’t rush it.
- Skim the Fat: Use a spoon to remove excess fat from the top before serving. This makes the dish less greasy.
- Taste and Adjust: Before serving, taste the gravy. Add more salt, pepper, or Worcestershire sauce if needed.
- Let It Rest: After cooking, let the oxtail sit for 10 minutes before serving. This helps the meat absorb more flavor.
- Make It Ahead: Oxtail tastes even better the next day. Make it a day before you plan to serve it.
vegetable soup recipes at https://flavrpins.com/10-vegetable-soup-recipes/ when discussing adding vegetables]
Nutritional Information
One serving of slow cooker oxtail (about 5-6 ounces of meat without bones) contains approximately:
- Calories: 400-450
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 8-12g (depending on added vegetables)
- Iron: High
- Collagen: Excellent source
Oxtail is high in protein and contains natural collagen, which is good for joint health and skin. However, it’s also high in fat, so enjoy it as an occasional treat rather than an everyday meal.
Final Thoughts
Cooking oxtail in a slow cooker is easier than you think. The key is low, slow cooking that breaks down the tough meat into tender, flavorful bites. Don’t skip the browning step if you can help it. The extra effort pays off in flavor.
This recipe works great for Sunday dinners, special occasions, or meal prep for the week. The leftovers taste even better after the flavors have time to blend together overnight.