An ultra-comforting, slow-cooked oxtail dish simmered until melt-in-your-mouth tender in a rich, herbaceous broth—perfect for cozy evenings and satisfying, flavorful meals. The savory depth of the beef, married with the gentle sweetness of carrots and celery, creates a broth that’s both soulful and decadent. Whether served over mashed potatoes or with a warm slice of crusty bread, this dish delivers luxurious comfort in every bite.
Ingredient Breakdown
At the heart of this dish is the oxtail—richly marbled, full of gelatinous bone and connective tissue that, when slow-cooked, melts into a silky, deeply flavorful stew. The classic trio of onion, carrots, and celery—collectively known as mirepoix—forms the aromatic base, adding natural sweetness and body to the broth.
Garlic brings its bold punch, while tomato paste adds a savory umami depth and a hint of acidity that balances the richness of the meat. The broth is built upon a foundation of beef stock, which provides both flavor and substance.
Dried rosemary and thyme, alongside bay leaves, lend earthy, woodsy notes that infuse the liquid as it simmers. A touch of olive oil is used for searing, and freshly ground black pepper and salt are essential for seasoning. Fresh parsley finishes the dish with a vibrant pop of color and freshness.
Step-by-Step Preparation Guide
Begin by seasoning the oxtail segments generously with salt and pepper. In a large skillet, heat olive oil until shimmering and sear the oxtail on all sides until it develops a rich, brown crust. This step locks in juices and builds a deep, caramelized base that enhances the final dish.
While the meat is searing, chop the onion, carrots, and celery into uniform pieces. Mince the garlic finely to ensure it melts into the broth. Once the oxtail is browned and removed from the skillet, toss the vegetables into the same pan. Cook over medium heat until they begin to soften and release their natural sweetness—about five minutes. Add the garlic and tomato paste, stirring until the paste darkens and becomes fragrant.
Transfer the oxtail and sautéed aromatics into the slow cooker. Pour in the beef broth and nestle in the bay leaves, thyme, and rosemary. Give everything a gentle stir to ensure the flavors are well distributed and the meat is submerged.
Set the slow cooker to low and cook for 8 to 10 hours, allowing the oxtail to tenderize until it effortlessly pulls away from the bone. If pressed for time, the high setting will suffice in 4 to 6 hours, though the low setting yields more luxurious results.
Recipe Tips
Choosing the best cut and size of oxtail for even cooking:
Look for evenly cut, meaty segments with a balance of fat and bone. Uniform pieces cook more consistently.
How to properly brown the meat without burning:
Use a heavy-bottomed skillet and don’t overcrowd the pan. Sear in batches to ensure a golden crust forms without steaming.
Balancing seasoning at the end for a well-rounded broth:
Always taste and adjust salt and pepper once cooking is complete. A splash of soy sauce or Worcestershire can also round out the flavor.
Reducing the sauce for added richness and concentration:
If the broth is too thin, remove the oxtail and simmer the liquid on the stovetop until it reduces to a thick, glossy consistency.
What to Serve With This Recipe
For the ultimate comfort pairing, serve this slow-cooked oxtail over a bed of creamy mashed potatoes—the buttery texture soaks up the flavorful juices beautifully.
Steamed jasmine or basmati rice provides a lighter alternative that still complements the richness of the stew. Thick-cut slices of crusty artisan bread are perfect for scooping and sopping up the sauce.
Add roasted root vegetables like parsnips or sweet potatoes for a hearty, rustic side, or brighten the plate with sautéed kale or green beans tossed in lemon and olive oil.
Creative Variations
Add a splash of red wine or balsamic vinegar at the start of cooking to introduce bold, tangy undertones. If you enjoy additional depth, stir in sliced mushrooms, parsnips, or leeks alongside the mirepoix for more layers of flavor.
For a subtle smoky edge, add a dash of smoked paprika or a pinch of chili flakes. Just before serving, finish with a sprinkle of gremolata—lemon zest, garlic, and parsley finely chopped—to cut through the richness with a citrusy lift.
Frequently Asked Questions
Can I use a pressure cooker or Instant Pot instead of a slow cooker?
Yes. Use the sauté function to brown the oxtail and vegetables, then pressure cook on high for about 45–50 minutes with a natural release.
How long can I store leftovers and what’s the best way to reheat?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Can I make this dish ahead of time for entertaining?
Absolutely. It’s even better the next day, as the flavors deepen. Simply reheat before serving.
What can I use if I don’t have tomato paste on hand?
A tablespoon of ketchup or a combination of crushed tomatoes and a pinch of sugar can serve as a substitute.
Slow Cooker Oxtail is a deeply flavorful and satisfying dish, combining time-honored cooking methods with rich, slow-simmered ingredients to create a meal that’s both rustic and refined—perfect for sharing or savoring solo. From the first tender bite to the last spoonful of rich, herbaceous broth, it’s a dish that comforts and impresses all at once.
Ingredients
3 pounds oxtail, cut into segments
2 tablespoons olive oil
4 cups beef broth
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Searing the Oxtail: Generously season the oxtail pieces with salt and pepper. Heat olive oil in a wide, heavy-bottomed skillet over medium-high heat. Working in batches if necessary, sear the oxtail on all sides until a deep, caramelized crust forms. This browning step adds a robust depth of flavor that carries through to the finished dish. Set the seared oxtail aside.
Preparing the Vegetables: While the meat is searing, chop the onion, carrots, and celery into uniform pieces for even cooking. Mince the garlic finely to help it melt seamlessly into the sauce. Once the oxtail is browned and removed from the skillet, proceed to the aromatics.
Sautéing the Aromatics: In the same skillet used for browning the oxtail, add the chopped onion, carrots, and celery. Cook over medium heat for around 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma. Stir in the minced garlic and tomato paste, continuing to cook for 1 to 2 more minutes, allowing the tomato paste to darken and the garlic to become fragrant.
Cooking
Assembling the Slow Cooker: Transfer the seared oxtail and sautéed vegetables into the slow cooker. Pour in the beef broth and add bay leaves, thyme, and rosemary. Stir gently to blend the ingredients, ensuring the meat is well nestled in the liquid and aromatics.
Slow Cooking: Cover the slow cooker and set it to low heat. Let it cook undisturbed for 8 to 10 hours, until the oxtail is buttery-tender and the meat easily pulls away from the bone. If time is limited, the high setting may be used for 4 to 6 hours, though low and slow is recommended for the most succulent results.
Finishing Touches
Adjusting the Seasoning: Once the cooking time is complete, taste the broth and adjust the seasoning with additional salt and pepper if needed. If the sauce is thinner than desired, carefully remove the oxtail and simmer the liquid on the stovetop until it reduces to a more concentrated consistency.
Serving: Plate the oxtail over creamy mashed potatoes, steamed white rice, or alongside a thick slice of rustic bread—something hearty enough to soak up the savory sauce. Sprinkle with freshly chopped parsley just before serving for a vibrant pop of color and a touch of freshness.
Slow Cooker Oxtail Recipe
Ingredients
- 3 pounds oxtail cut into segments
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Searing the Oxtail: Generously season the oxtail pieces with salt and pepper. Heat olive oil in a wide, heavy-bottomed skillet over medium-high heat. Working in batches if necessary, sear the oxtail on all sides until a deep, caramelized crust forms. This browning step adds a robust depth of flavor that carries through to the finished dish. Set the seared oxtail aside.
- Preparing the Vegetables: While the meat is searing, chop the onion, carrots, and celery into uniform pieces for even cooking. Mince the garlic finely to help it melt seamlessly into the sauce. Once the oxtail is browned and removed from the skillet, proceed to the aromatics.
- Sautéing the Aromatics: In the same skillet used for browning the oxtail, add the chopped onion, carrots, and celery. Cook over medium heat for around 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma. Stir in the minced garlic and tomato paste, continuing to cook for 1 to 2 more minutes, allowing the tomato paste to darken and the garlic to become fragrant.
Cooking
- Assembling the Slow Cooker: Transfer the seared oxtail and sautéed vegetables into the slow cooker. Pour in the beef broth and add bay leaves, thyme, and rosemary. Stir gently to blend the ingredients, ensuring the meat is well nestled in the liquid and aromatics.
- Slow Cooking: Cover the slow cooker and set it to low heat. Let it cook undisturbed for 8 to 10 hours, until the oxtail is buttery-tender and the meat easily pulls away from the bone. If time is limited, the high setting may be used for 4 to 6 hours, though low and slow is recommended for the most succulent results.
Finishing Touches
- Adjusting the Seasoning: Once the cooking time is complete, taste the broth and adjust the seasoning with additional salt and pepper if needed. If the sauce is thinner than desired, carefully remove the oxtail and simmer the liquid on the stovetop until it reduces to a more concentrated consistency.
- Serving: Plate the oxtail over creamy mashed potatoes, steamed white rice, or alongside a thick slice of rustic bread—something hearty enough to soak up the savory sauce. Sprinkle with freshly chopped parsley just before serving for a vibrant pop of color and a touch of freshness.
