Treat yourself to a deep, savory dish that practically cooks itself. This slow cooker oxtail recipe channels the essence of long, lazy Sunday suppers—tender meat, silky gravy, and aromatic herbs all simmered to perfection. It’s perfect for when you want a hearty meal without spending hours in the kitchen.
Ingredients
- 3 pounds oxtail, rinsed and patted dry
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup beef broth
- 2 sprigs fresh rosemary
- 1 bay leaf
Instructions
Start by seasoning the oxtail liberally with salt and pepper. Warm the vegetable oil in a skillet over medium-high heat and sear each piece on all sides until browned. This step locks in flavor and creates a delicious crust on the meat.
Transfer the browned oxtail to your slow cooker. In the same skillet, add the onion, carrots, and celery. Sauté for about five minutes, then stir in the minced garlic and tomato paste. Cook until the vegetables become fragrant and lightly caramelized, about two more minutes.
Carefully pour in the red wine and gently scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute before adding in the beef broth. Stir well, then carefully pour this mixture over the oxtail in the slow cooker. Add the rosemary and bay leaf on top.
Cover the slow cooker and cook on low for 8 hours, or until the meat is fall-off-the-bone tender. Skim off any excess fat from the surface, and remove the rosemary sprigs and bay leaf before serving. Taste for seasoning and add more salt or pepper if needed.
Serve this succulent oxtail with creamy mashed potatoes, buttered egg noodles, or simply alongside crusty bread to soak up every drop of the rich sauce.
Fall in love with how effortless yet impressive this meal can be—a comforting dish that’s perfect for family gatherings, cozy nights in, or even special occasions. Oxtail is known for its connective tissue and marrow, which dissolve into the sauce, creating an unparalleled silky texture. If you’d like to lighten it up, you can trim visible fat before cooking or substitute some of the beef broth for chicken stock.
Feel free to add other vegetables like parsnips or mushrooms, and play around with herbs such as thyme or oregano. However you adapt it, this slow cooker oxtail recipe promises a flavor-packed experience that will quickly become a household favorite.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
