Craving rich, fall-off-the-bone oxtail? This guide provides the best oxtail recipe, covering both stovetop and slow cooker methods for ultimate tenderness. Whether you're looking for a comforting traditional oxtail recipe, the bold flavors of a Jamaican oxtail recipe, or even a taste of a South African oxtail recipe influence, this adaptable recipe has you covered. We'll guide you through an easy oxtail recipe that delivers incredible results.
Yields: 4-6 servings
Prep time: 25 minutes
Cook time: 3-4 hours (stovetop) or 6-8 hours (slow cooker)
Ingredients:
Optional additions for South African oxtail recipe: 1 teaspoon ground coriander, ½ teaspoon ground cumin, a pinch of curry powder
- 2-3 lbs oxtails, trimmed of excess fat
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 2-3 carrots, chopped
- 2-3 celery stalks, chopped
- 4-6 cloves garlic, minced
- 1-2 bay leaves
- 1-2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1-2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 1 cup beef broth
- 1 cup red wine (optional, but adds depth)
- 1 (14.5 oz) can diced tomatoes (undrained)
- Salt and freshly ground black pepper to taste
- Optional additions for Jamaican oxtail recipe: 1-2 scotch bonnet peppers (whole, with a slit), 1 tablespoon allspice berries, 1 tablespoon browning sauce
Equipment:
- Slow cooker
- Large Dutch oven or heavy-bottomed pot (for stovetop)
- Large skillet (for searing)
Step 1: Season the Oxtails Generously
Pat the oxtails dry with paper towels. Season them generously on all sides with salt and freshly ground black pepper.
Step 2: Sear the Oxtails
Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the oxtails on all sides until deeply browned. This step is crucial for developing rich flavor and is key for both the Oxtail recipe on stove and the slow cooker method. Transfer the seared oxtails to your Dutch oven or slow cooker.
Step 3: Sauté the Vegetables
In the same skillet, add the chopped onion, carrots, and celery. Sauté over medium heat until softened and slightly caramelized, about 5-7 minutes. Add the minced garlic during the last minute and cook until fragrant.
Step 4: Deglaze the Pan (Stovetop Method)
If using the stovetop method, pour the red wine (if using) into the skillet and scrape up any browned bits from the bottom. Cook for 1-2 minutes, allowing the alcohol to evaporate slightly.
Step 5: Add Liquids and Aromatics
Pour the beef broth and diced tomatoes into the skillet (if you deglazed) or directly into the pot with the vegetables. Add the bay leaves, thyme, and rosemary. Stir everything together.
Step 6b: Slow Cooker Method (Oxtail recipe slow cooker)
Transfer the seared oxtails to your slow cooker. Pour the sautéed vegetables and liquid mixture (including red wine, if using) over the oxtails. Add the bay leaves, thyme, and rosemary. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the oxtails are incredibly tender.
Step 6b: Slow Cooker Method (Oxtail recipe slow cooker)
Transfer the seared oxtails to your slow cooker. Pour the sautéed vegetables and liquid mixture (including red wine, if using) over the oxtails. Add the bay leaves, thyme, and rosemary. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the oxtails are incredibly tender.
Step 7: Add Optional Flavor Boosters
For a Jamaican oxtail recipe: During the last hour of cooking (stovetop or slow cooker), add the whole scotch bonnet pepper(s) (with a slit to release flavor, be careful not to break them open if you don't want too much heat), allspice berries, and browning sauce.
For a South African oxtail recipe: Add the ground coriander, cumin, and curry powder along with the other liquids and aromatics.
Step 8: Thicken the Sauce (Optional)
Once the oxtails are cooked, remove them from the pot and set aside. Skim any excess fat from the surface of the sauce. If the sauce is too thin, you can thicken it by simmering it on the stovetop over medium heat, uncovered, until it reduces to your desired consistency. Alternatively, you can make a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering sauce until thickened.
Step 9: Serve and Enjoy!
Return the tender oxtails to the sauce. Serve hot with rice, mashed potatoes, polenta, or your favorite side dish. Garnish with fresh herbs if desired. This easy oxtail recipe is sure to impress!
Enjoy this incredibly flavorful and tender oxtail recipe! Whether you choose the stovetop or slow cooker, you're in for a treat.
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