Slow Cooker Oxtail Stew Recipe
- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 9:20 h
- Ready In: 9:30 h
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Slow cooker oxtail stew recipe. Oxtails with lima beans, vegetables, and spices cooked in a slow cooker. Serve this hearty dish with cooked rice and peas. This recipe adapted from http://www.cookingmaniac.com/slow-cooker-oxtail/
You may also like to prepare oxtails in a pressure cooker:
Pressure Cooker Oxtail Stew Recipe
Hearty stew cooked in an electric pressure cooker.
Makes 6 servings
Ingredients: 3 pounds (1.44 kg) trimmed oxtails, 3 shallots, washed and chopped, 3 garlic cloves, peeled and minced, 2 tablespoons (30 ml) all-purpose flour, 2 tablespoons (30 ml) tomato paste, 6 cups (1.5 L) low-sodium beef broth, 2 bay leaves, rosemary sprig, 1 cup (250 ml) pearls onions, 1 cup (250 ml) sliced carrots, 2 pounds (960 g) peeled and cubed potatoes, 1 tablespoon (15 ml) unsalted butter, 1 tablespoon (15 ml) olive oil, 1/2 teaspoon (3 ml) crushed red pepper flakes, 2 tablespoons (30 ml) chopped fresh parsley, salt and freshly ground black pepper, to taste
Instructions: Heat the olive oil in an electric instant pot turned to sauté function. Season oxtails with salt and black pepper. Add to the pot and cook until browned on all sides, for about 10 minutes. Remove cooked oxtails from the pot and set aside.
Add chopped shallots and minced garlic to the instant pot and sauté, stirring occasionally, for about 5 minutes to get a light brown colour. Stir in unsalted butter and all-purpose flour, making a quick little roux.
Reduce heat to medium and continue cooking the flour for a further 3 minutes. Stir in the tomato paste, then return cooked oxtails to the pot. Pour in the beef broth, then add remaining ingredients, season with salt and black pepper and stir well.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 40 minutes.
Turn off the pressure cooker. Carefully open the lid. Stir the oxtail stew well before serving. More Pressure Cooker Recipes
Slow Cooker Oxtail Stew Recipe
- 14½ (435 ml) can kidney beans
- 4 pounds (1.9 kg) oxtails, trimmed
- 2 large yellow onions, peeled and chopped
- 4 garlic cloves, peeled and smashed
- 1 bunch fresh thyme
- 2 tablespoons crushed red pepper flakes
- 4 teaspoons paprika
- 1 teaspoon garlic powder
- 2 bay leaves
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 4 cups (1 L) low-sodium beef broth
- 1 cup chopped tomatoes
- 2 teaspoons tomato paste
- 1 tablespoon salt
- freshly ground black pepper
In a large pot, combine oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, soy sauce, ketchup, and Worcestershire sauce. Mix well. Cover and refrigerate for at least 4 hours, stirring occasionally.
Remove marinated oxtails from the refrigerator. Discard the marinade.
In a large pot, heat the cooking oil over medium-high heat. Add marinated oxtails and cook until browned on all sides. Remove cooked oxtails from the pot and transfer to 6-quart (6 L) slow cooker.
Pour in enough beef broth to cover oxtails. Stir in the marinade, tomatoes, and carrots.
Cover the slow cooker and cook on high-heat setting for 7-8 hours or until oxtails are very tender, checking oxtails every hour.
At 6 hours, stir in the beans, tomato paste, and more beef broth, if needed. Simmer, uncovered, for a further 1 hour, skimming fat and stirring occasionally.
In the last 30 minutes, season to taste with salt and black pepper. Stir well.
Turn off the slow cooker. Discard bay leaves. Transfer oxtail stew to serving bowls. Serve over cooked rice.