How To Cook Oxtail In Slow Cooker [GUIDE]

Oxtail, the tail of cattle, is a cut prized for its deep, rich flavor and gelatinous texture. Traditionally used in soups, stews, and braises, oxtail is packed with connective tissue and marrow that, when cooked slowly, transforms into a luxuriously tender and flavorful dish. Its reputation for being tough and requiring long cooking times often deters beginners, but with a slow cooker, oxtail becomes remarkably simple to prepare. This method allows the meat to cook gently over several hours, melting into a buttery consistency while infusing the broth with a robust, almost meaty umami that is difficult to replicate with other cuts. Slow cooking oxtail is not just about convenience-it’s about extracting every ounce of flavor and achieving a dish that feels indulgent and deeply comforting.

How Long To Cook Oxtail In Slow Cooker

The beauty of a slow cooker lies in its low-and-slow approach, perfect for oxtail. The cooking time largely depends on the temperature setting:

• Low Setting: 8-10 hours. Cooking on low allows the connective tissues to break down gradually, resulting in meat that literally falls off the bone and a broth rich in natural gelatin.
• High Setting: 5-6 hours. While faster, high heat can still yield tender oxtail, but the flavor depth and silky texture may be slightly compromised compared to the low setting.

A key tip is to plan your day around the long cooking time rather than rushing the process. The slow cooker excels when you let it work undisturbed, allowing flavors to develop naturally and giving the meat time to reach the perfect melt-in-your-mouth consistency.

How To Tell If It Is Done

Knowing when oxtail is perfectly cooked goes beyond simply timing it. There are a few key indicators:

1. Texture: The meat should pull away from the bone effortlessly. If you need a knife to cut through it, it needs more time.
2. Gelatinous Broth: When fully cooked, the cooking liquid should have a thick, slightly sticky consistency, indicating that collagen from the bones and connective tissue has fully dissolved.
3. Taste Test: The flavors should be deeply savory, rich, and balanced. Undercooked oxtail often tastes chewy and lacks the depth of flavor that long cooking brings.

Using these indicators together ensures your oxtail is perfectly tender, flavorful, and ready to impress.

Ingredients Needed

While oxtail itself is the star, complementary ingredients enhance its natural richness:

• Oxtail: 2-3 pounds, trimmed of excess fat
• Onion: 1-2 medium, roughly chopped
• Carrots: 2-3, cut into chunks
• Celery: 2 stalks, chopped
• Garlic: 3-4 cloves, minced
• Tomato Paste: 2 tablespoons, for depth and color
• Beef Broth or Stock: 4 cups, preferably homemade or low-sodium
• Red Wine (optional): 1 cup, adds richness and acidity
• Herbs: Thyme, rosemary, bay leaves
• Spices: Salt, black pepper, paprika
• Optional Additions: Worcestershire sauce, soy sauce, or a dash of vinegar for complexity

This combination of aromatics, herbs, and liquids forms the foundation of a slow-cooked oxtail dish with layers of flavor that develop beautifully over time.

How To Cook Oxtail In Slow Cooker

1. Brown the Meat: While optional, searing oxtail in a hot skillet with oil for 3-5 minutes per side adds a caramelized depth that enhances the final flavor.
2. Prepare the Base: Sauté onions, garlic, carrots, and celery in the same pan until slightly softened, then transfer to the slow cooker.
3. Deglaze: If using wine, pour it into the pan and scrape up browned bits before adding to the slow cooker-these bits are flavor gold.
4. Add Liquids and Herbs: Place the oxtail in the slow cooker, pour in broth, add tomato paste, herbs, and seasoning. Ensure the meat is mostly submerged.
5. Cook Low and Slow: Cover and cook on low for 8-10 hours or high for 5-6 hours, checking occasionally to ensure sufficient liquid.
6. Final Touches: Remove oxtail and skim fat from the top of the cooking liquid. Reduce the liquid on the stovetop if a thicker sauce is desired.

When Things Go Wrong

Even with slow cooking, oxtail can sometimes disappoint. Common pitfalls include:

• Chewy Meat: Usually undercooked; extend cooking time.
• Too Much Fat: Trim excess fat beforehand or skim during cooking.
• Watery Sauce: Reduce the liquid on the stovetop or thicken with a roux or cornstarch slurry.
• Lack of Flavor: Ensure browning meat, deglazing, and proper seasoning are not skipped. Slow cooking intensifies flavor, so don’t be timid with aromatics.

Understanding these potential missteps helps rescue a dish and elevate it to its full potential.

Expert Tips

• Browning is Key: Searing before slow cooking unlocks deeper umami.
• Don’t Overcrowd: Leave room in the slow cooker for liquids to circulate.
• Use Collagen-Rich Cuts: Ask your butcher for oxtail with visible joints for maximum gelatin.
• Layer Flavors: Consider adding a splash of soy sauce, balsamic, or Worcestershire for complexity.
• Low and Long Wins: Resist the temptation to cook too quickly; oxtail rewards patience.

Can I Do This Without A Slow Cooker?

Absolutely. Oxtail can be braised in the oven or on the stovetop:

• Oven Braising: Preheat to 300°F (150°C). Brown oxtail and vegetables, add liquids in a heavy Dutch oven, cover tightly, and cook 3-4 hours until tender.
• Stovetop: Simmer on very low heat, covered, for 3-4 hours. Check periodically to maintain a gentle simmer and prevent scorching.

The principle remains the same: low heat, long cooking, and moisture retention for tender, flavorful meat.

Reheating Leftovers In Slow Cooker

Leftover oxtail can be reheated gently in a slow cooker:

1. Transfer the cold leftovers into the slow cooker.
2. Add a splash of broth or water to maintain moisture.
3. Heat on low for 1-2 hours, stirring occasionally.

This method avoids drying out the meat and ensures the flavors meld even further. Leftovers can also be reheated on the stovetop over low heat with similar results.

FAQs

What Is The Best Way To Prepare Oxtail For A Slow Cooker?

Trim any excess fat from the oxtail and season it with salt, pepper, and any preferred spices. Browning the oxtail in a skillet before adding it to the slow cooker can enhance the flavor and texture of the meat.

How Long Should Oxtail Cook In A Slow Cooker?

Oxtail should cook on low for 8-10 hours or on high for 5-6 hours. Cooking it slowly ensures the meat becomes tender and the collagen breaks down into a rich, flavorful broth.

Do I Need To Add Liquid When Cooking Oxtail In A Slow Cooker?

Yes, adding liquid is essential. Common options include beef broth, stock, wine, or a combination. The liquid helps tenderize the meat and prevents it from drying out during the long cooking process.

Can I Cook Oxtail In A Slow Cooker Without Searing It First?

Yes, you can cook oxtail without searing, but searing adds depth of flavor and color. Skipping this step may result in a less robust taste.

What Vegetables Pair Well With Slow-cooked Oxtail?

Root vegetables such as carrots, parsnips, and potatoes work well. Onions, celery, and garlic are also excellent choices, as they complement the rich flavor of the oxtail.

Should I Remove The Fat From Oxtail Before Or After Cooking?

Trim excess fat before cooking to reduce greasiness, but some fat is beneficial for flavor. After cooking, you can skim any remaining fat from the surface of the sauce or broth.

How Can I Make A Thicker Sauce From Slow-cooked Oxtail?

Remove the oxtail and vegetables, then simmer the cooking liquid on the stove to reduce it. Alternatively, you can stir in a slurry made from cornstarch or flour mixed with cold water to thicken the sauce.

Is It Safe To Cook Oxtail In A Slow Cooker From Frozen?

It is not recommended to cook oxtail from frozen in a slow cooker, as it may remain in the unsafe temperature zone too long. It’s safer to thaw the meat completely before slow cooking.

Can I Freeze Cooked Oxtail From The Slow Cooker?

Yes, cooked oxtail freezes well. Let it cool completely, then store in airtight containers or freezer bags. Reheat gently in a slow cooker or on the stovetop to maintain texture and flavor.

How Do I Know When Oxtail Is Fully Cooked And Tender?

Oxtail is fully cooked when the meat is very tender and easily pulls away from the bone. The slow cooking process should also result in a rich, gelatinous broth, indicating the collagen has fully broken down.