Ultimate Oxtail Recipe Slow Cooker

Ultimate Slow Cooker Oxtail Recipe: Fall-Off-The-Bone Jamaican Stew

Hello, friends! Benjamin here, and today I’m sharing a recipe that’s close to my heart: Slow Cooker Oxtail Stew. This isn’t just any stew; it’s a Jamaican-inspired masterpiece that will have your family begging for seconds. Trust me, this one’s a game-changer. Imagine tender oxtail, practically melting off the bone, infused with the warm spices of the Caribbean. Are you ready to dive in?

Ingredients for the Perfect Slow Cooker Oxtail Recipe

Before we get started, let’s gather our ingredients. Quality is key, so choose the best you can find! This best slow cooker oxtail recipe will become your families new favorite.

Essential Cuts of Oxtail

The star of the show! Look for oxtails that are meaty, with a good balance of fat and bone. About 3-4 pounds of oxtails should feed a family of four comfortably. Don’t be shy about asking your butcher for the best cuts. Remember, we’re aiming for that coveted fall off the bone tenderness. We’re looking for some top-quality oxtails for our Jamaican-style oxtail slow cooker recipe!

Key Spices & Seasonings

This is where the magic happens! Here’s what you’ll need:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 scotch bonnet peppers, seeded and minced (adjust to your spice preference!)
• 2 tablespoons browning sauce (for that deep, rich color)
• 1 tablespoon allspice
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and freshly ground black pepper to taste

These spices create the authentic flavor profile of a classic Jamaican oxtail stew. Trust me, the aroma alone will transport you to the islands!

Vegetables for Flavor Depth

Don’t underestimate the power of vegetables! They add sweetness, depth, and complexity to the stew.

• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 1 cup beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can butter beans, drained and rinsed (or lima beans)

These vegetables will become soft and sweet during the long cooking process, creating a beautifully balanced oxtail stew recipe.

Step-by-Step Slow Cooker Oxtail Recipe Instructions

Now, let’s get cooking! This recipe is surprisingly simple, thanks to the magic of the slow cooker. You can even make an easy oxtail stew with vegetables on a busy weeknight.

Prepping the Oxtails

1. Rinse the oxtails under cold water and pat them dry with paper towels.
2. Season generously with salt, pepper, paprika, and allspice. Don’t be afraid to get your hands dirty and really massage the spices into the meat.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the oxtails on all sides until browned. This step is crucial for developing deep flavor and color.

Browning the oxtails is where you develop wonderful flavors at this stage. You want a good deep color on all sides.

Layering Flavors in the Slow Cooker

1. Place the chopped onion, garlic, ginger, scotch bonnet peppers, carrots, celery, and red bell pepper in the bottom of your slow cooker. This creates a flavorful bed for the oxtails.
2. Arrange the seared oxtails on top of the vegetables.
3. Pour in the beef broth and diced tomatoes. Add the browning sauce for that signature dark color.
4. Gently stir in the dried thyme and cinnamon.

The layering of flavors is important as it helps each ingredient meld into a harmonious blend. This will render tender oxtail you’ve ever had.

Cooking Time & Temperature Guide

Now for the waiting game! But trust me, it’s worth it.

• Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours.
• The oxtails are ready when they are fork-tender and practically falling off the bone. The meat should easily separate from the bone.
• During the last hour of cooking, stir in the drained butter beans (or lima beans).

Low and slow is the key to unlocking the full potential of oxtails. The long cooking time allows the collagen to break down, resulting in succulent, tender meat. Many people find that this slow cooker is the how to cook oxtails in a slow cooker for the best results!

Serving Suggestions for Your Slow Cooker Oxtail Stew

You’ve made it! Now it’s time to enjoy the fruits (or rather, meats and vegetables) of your labor.

Traditional Jamaican Pairings

In Jamaica, oxtail stew is often served with rice and peas (coconut rice and beans), plantains, and a side of coleslaw. These pairings create a balanced and satisfying meal.

Modern Twists for Presentation

For a more modern presentation, try serving the oxtail stew over creamy mashed potatoes or polenta. Garnish with fresh chopped parsley or cilantro for a pop of color.

Storing and Reheating Tips

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. You can also freeze the stew for longer storage. Simply thaw overnight in the refrigerator and reheat as directed.

Why This Slow Cooker Oxtail Recipe Works

You may be thinking to yourself, why is Benjamin so enthusiastic about this oxtail recipe? Here’s why.

Benefits of Low-and-Slow Cooking

Slow cooking is the secret to tender, flavorful oxtails. The low temperature and long cooking time allow the tough connective tissues to break down, resulting in incredibly tender meat. Plus, the slow cooker does all the work for you!

Balancing Richness with Acidity

The acidity of the diced tomatoes helps to balance the richness of the oxtails. The scotch bonnet peppers add a touch of heat, while the other spices provide warmth and complexity. It’s a symphony of flavors that will tantalize your taste buds.
This fall-off-the-bone slow cooker oxtail is a show stopper!

Adapting for Dietary Preferences

This recipe can easily be adapted to suit different dietary preferences. For a gluten-free version, make sure to use a gluten-free browning sauce. For a lower-carb version, omit the butter beans (or lima beans). The flavors will still be amazing!

Frequently Asked Questions

How long does it take to cook oxtails in a slow cooker?

Oxtails typically take 8-10 hours on low or 4-5 hours on high in a slow cooker to become fall-off-the-bone tender.

Can I substitute beef broth for oxtail gravy?

While you can use beef broth, it’s best to use oxtail gravy (if available) for a richer, more authentic flavor. If using beef broth, consider adding a tablespoon of beef bouillon for added depth. Alternatively, you can use beef stock.

What’s the best way to make oxtails tender in a slow cooker?

The key to tender oxtails is low and slow cooking. Ensure the oxtails are fully submerged in liquid and allow ample time for the collagen to break down. Searing them beforehand also helps to lock in flavors and promote tenderness.

Do I need to brown oxtails before slow cooking?

Yes, browning the oxtails before slow cooking is highly recommended. It creates a rich, caramelized crust that adds depth and complexity to the stew. It also helps to render some of the fat, which enhances the overall flavor.

Can I freeze leftover slow cooker oxtail stew?

Yes, you can freeze leftover oxtail stew. Allow the stew to cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.