How To Cook Oxtail In Slow Cooker On High [GUIDE]

Oxtail, once considered an inexpensive cut of meat, has transformed into a culinary treasure prized for its rich flavor and unctuous texture. With its robust, gelatinous nature and deep, beefy taste, oxtail demands slow, patient cooking to transform into a tender, melt-in-your-mouth delicacy. Using a slow cooker is one of the most convenient ways to achieve this, allowing the connective tissue to break down gently while infusing the meat with aromatic flavors. Cooking oxtail on high in a slow cooker can produce a hearty, satisfying dish in a fraction of the time it would take in an oven or on the stovetop, making it a practical choice for busy cooks who still want gourmet results.

How Long To Cook Oxtail In Slow Cooker On High

Cooking times for oxtail vary based on the size and quality of the pieces, but when using the high setting on a slow cooker, most cuts reach optimal tenderness in 5 to 6 hours. Unlike tougher cuts that need the low-and-slow method, the high setting accelerates the breakdown of collagen and connective tissue, producing a rich, unctuous sauce naturally thickened from the oxtail’s own gelatin.

It’s important not to rush this process; while the high setting cooks faster than low, cooking for less than 4-5 hours may leave the meat tough and chewy. Larger, denser oxtail pieces may need closer to 6 hours.

How To Tell If It Is Done

Determining doneness goes beyond timing. Properly cooked oxtail should:

• Pull away easily from the bone: The meat should nearly fall off when gently tugged.
• Have a rich, gelatinous texture: When pressed, the meat should feel tender but still hold together, and the surrounding broth should have thickened naturally.
• Offer depth of flavor: The aroma should be rich and savory, a sign the connective tissues and marrow have infused the liquid.

If your oxtail feels firm or resists breaking apart, it needs more time. Undercooked oxtail will be chewy and can mask the otherwise luxurious flavor profile.

Ingredients Needed

The beauty of oxtail lies in its simplicity, yet a few complementary ingredients elevate it to something spectacular. Here’s a basic but flavorful list:

• Oxtail pieces – 2-3 pounds, preferably cut into 2-3 inch segments
• Onion – 1 large, roughly chopped
• Carrots – 2-3 medium, cut into chunks
• Celery – 2 stalks, chopped
• Garlic – 3-4 cloves, minced
• Tomato paste – 2 tablespoons
• Beef broth or stock – 2-3 cups
• Red wine (optional) – ½ cup, adds depth
• Bay leaves – 2-3
• Fresh thyme or rosemary – a few sprigs
• Salt and black pepper – to taste
• Vegetable oil – for browning, optional but recommended

Additional flavor boosters can include Worcestershire sauce, allspice, or smoked paprika, depending on your regional preference or culinary creativity.

How To Cook Oxtail In Slow Cooker On High

1. Optional Browning: For added depth, sear the oxtail in a hot pan with oil until browned on all sides. This step caramelizes the meat and develops a richer flavor.
2. Layer Ingredients: Place the chopped onions, carrots, celery, and garlic in the slow cooker. Nestle the oxtail pieces on top.
3. Add Liquids: Stir in tomato paste, beef broth, and optional red wine. Ensure the oxtail is mostly submerged.
4. Season: Add bay leaves, thyme or rosemary, and a generous pinch of salt and pepper.
5. Cook: Set the slow cooker to high and cook for 5-6 hours, checking after 5 hours for tenderness.
6. Finishing Touches: Once done, remove the bay leaves and herbs. If the sauce is too thin, reduce it on the stovetop or thicken with a slurry of cornstarch and water.

When Things Go Wrong

Even experienced cooks encounter hiccups:

• Meat still tough: Likely undercooked. Continue cooking on high for an additional 30-60 minutes, or switch to low for a more forgiving finish.
• Broth too thin: Reduce by simmering uncovered or add a cornstarch slurry for instant thickening.
• Too salty: Dilute with water or unsalted broth, or add diced potatoes to absorb excess salt.
• Oxtail falls apart completely: This is rare, but can happen if overcooked. You can still use it for a rich stew or soup.

Expert Tips

• Browning isn’t mandatory but adds flavor complexity.
• Don’t overcrowd the slow cooker; leave room for even heat circulation.
• Deglaze your pan if you seared the meat to capture all the flavorful bits.
• Check liquid levels: Oxtail releases gelatin; too much water can dilute flavor.
• Use bone-in pieces for marrow richness and natural thickening.

Can I Do This Without A Slow Cooker?

Absolutely. A heavy-bottomed pot, Dutch oven, or even an Instant Pot can replicate slow-cooked results:

• Dutch Oven: Brown oxtail, add aromatics and liquids, cover, and simmer on very low heat for 3-4 hours.
• Instant Pot/Pressure Cooker: Cook on high pressure for 45-60 minutes, followed by natural release. The flavor is comparable, but the texture may differ slightly because slow heat allows collagen to develop gradually.

Reheating Leftovers In Slow Cooker

Oxtail improves in flavor over time, making leftovers a delight. To reheat:

1. Transfer leftovers into the slow cooker.
2. Add a splash of broth or water to prevent drying.
3. Heat on low for 2-3 hours or until warmed through. Avoid high heat, which can toughen previously cooked meat.
4. Stir occasionally and adjust seasoning before serving.

FAQs

How Long Does It Take To Cook Oxtail In A Slow Cooker On High?

Cooking oxtail in a slow cooker on high typically takes 4 to 6 hours, depending on the size of the oxtail pieces and the slow cooker model. The meat should become tender and easily pull away from the bone.

Do I Need To Sear The Oxtail Before Slow Cooking On High?

Searing oxtail before slow cooking is optional but recommended. Browning the meat in a skillet enhances the flavor through the Maillard reaction and can improve the final taste and color of the dish.

Should I Add Liquid When Cooking Oxtail In A Slow Cooker On High?

Yes, adding liquid is essential to prevent the meat from drying out. Common liquids include beef broth, stock, water, or a combination with wine or tomato sauce. Ensure the liquid partially covers the oxtail.

What Vegetables Are Best To Add When Cooking Oxtail On High In A Slow Cooker?

Root vegetables such as carrots, potatoes, and onions work well, along with celery and garlic. They add flavor and absorb the rich juices of the oxtail.

Can I Cook Frozen Oxtail Directly In The Slow Cooker On High?

It is not recommended to cook frozen oxtail directly in a slow cooker on high. Thawing the meat first ensures even cooking and reduces the risk of undercooked portions.

How Can I Thicken The Sauce When Cooking Oxtail On High In A Slow Cooker?

To thicken the sauce, remove the lid for the last 30-60 minutes of cooking to reduce the liquid, or mix a slurry of cornstarch and water and stir it in near the end of cooking.

What Seasonings Work Best For Slow-cooked Oxtail On High?

Traditional seasonings include salt, black pepper, thyme, bay leaves, paprika, garlic, and onions. You can also use soy sauce, Worcestershire sauce, or tomato paste for a richer flavor.

Is Cooking Oxtail On High In A Slow Cooker As Good As Cooking On Low?

Cooking on high is faster but may result in slightly less tender meat compared to low and slow cooking. However, proper timing and liquid management can still produce tender, flavorful oxtail.

How Can I Tell If Oxtail Is Fully Cooked In A Slow Cooker On High?

Oxtail is fully cooked when the meat is fork-tender and easily separates from the bone. The internal temperature should reach at least 160°F (71°C), but visual and texture cues are more reliable for this cut.

Can I Store And Reheat Leftover Slow-cooked Oxtail?

Yes, store leftover oxtail in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently over low heat or in a microwave to preserve tenderness and flavor.