If you’re looking for the ultimate comfort food, this Southern Slow Cooker Oxtail is it. Packed with tender meat, rich flavors, and a flavorful gravy, it’s absolutely delicious and surprisingly simple to make.
Whether you’re a seasoned pro or new to cooking oxtail, this recipe breaks down every step to perfection. Trust me, once you try this oxtail stew, you’ll add it to your rotation of favorite slow cooker recipes.
Why I Love This Delicious Recipe
- Low and slow cooking: The crock pot takes the guesswork out of cooking. Slow cooking transforms oxtail into melt-in-your-mouth, tender beef.
- Flavor explosion: The combination of paprika, Worcestershire sauce, and fresh thyme creates a deeply satisfying gravy.
- Versatility: Pair it with mashed potatoes, rice, or noodles for the perfect meal.
- Leftovers are gold: Leftover oxtails taste even better the next day.
What Are Oxtails?
Oxtails, despite their name, are the tail of beef cattle. This cut is prized for its gelatinous texture and ability to create a deeply sumptuous gravy. When you cook oxtail low and slow, the collagen in the beef breaks down, resulting in a silky, homemade gravy that’s the heart of this dish.
You can find oxtails at your local grocery store, often in the frozen section or at the meat counter. They’re also available at specialty butcher shops and are well worth the search for their richness.
What Does Oxtail Taste Like?
Beef oxtail tastes like a cross between beef short ribs and stew meat, but with more depth and a luxurious texture, which makes this an awesome recipe. When cooked low and slow, the meat becomes tender, and the richness of the bone marrow infuse the gravy.
Jamaican Oxtails vs. Southern Oxtails
I adore both styles, but they have distinct differences:
- Jamaican style: Seasoned oxtails feature bold flavors like scotch bonnet peppers, curry powder, and soy sauce. Often served with rice and peas, this dish is a spicy delight.
- Southern oxtails: Known for their savory, hearty appeal, southern oxtail are paired with vegetables like greens, carrots, and lima beans. The cooking process focuses on creating a luscious gravy for smothered oxtail over mashed potatoes or rice.
How To Make This Southern Smothered Oxtail Recipe
- Place the flour and ground spices in a bowl and mix. You can buy ready-made Creole seasoning to save time.
- Dust the oxtail in the spiced flour.
- Fry the oxtail in batches until browned, then transfer to the slow cooker.
- Prepare the gravy in a same frying pan then transfer to the crockpot. Cook on high for 6 hours, or on low for 9 hours. Serve with your favorite accompaniments. Enjoy!
What to Serve with Oxtail
Storage and Leftovers
- Fridge: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze leftover oxtails and gravy for up to 3 months.
- Reheating: Gently warm on the stovetop over medium heat or in the microwave.
My Top Tips for the Best Oxtail
- Don’t skip browning: Brown oxtail in the Dutch oven for richness.
- Use quality broth: Beef stock or homemade broth elevates the gravy.
- Adjust consistency: If the gravy is too thick, add more stock gradually.
Troubleshooting
- Gravy too thick? Add more beef stock or water, stirring until smooth.
- Oxtails too salty? Add a peeled potato or balance with hot sauce and table salt.
- Tough meat? Extend the cooking time — tender meat takes patience.
Can I make oxtails without browning them first?
Technically, no, but trust me, you don’t want to skip this step. Browning the meat adds depth and richness to the final dish. It’s worth the few extra minutes to sear oxtails to golden perfection before adding them to your slow cooker.
How do I know when the oxtails are done?
The meat should be tender and fall off the bone. If it’s still tough, let it cook longer—it’s worth the wait!
Can I use an Instant Pot instead of a slow cooker?
Absolutely! You can cook oxtail stew on high pressure for 45-50 minutes, followed by a natural release.
How do I reheat oxtails without drying them out?
Reheat gently on the stovetop over low heat, adding a splash of broth to keep the gravy smooth.
Does oxtail get more tender the longer you cook it?
Absolutely! Like beef ribs, oxtail thrives on low and slow braising. The connective tissue and marrow break down over time, making the meat incredibly tender and the gravy rich.
Can you overcook oxtail?
It’s hard to overcook oxtail, but it is possible. If you cook it for too long, the meat may become mushy and lose its structure. Keep an eye on the cooking time and aim for that perfect “fall-off-the-bone” tenderness.
What should I marinate my oxtail in?
I love marinating oxtails in a mix of red wine, crushed garlic, fresh thyme, and a pinch of paprika. It tenderizes the meat and infuses it with incredible flavor before slow cooking.
Why are my oxtails rubbery?
Rubberiness means they haven’t cooked long enough. Oxtails need time to break down the tough connective tissues, so keep them cooking until the meat is fork-tender.
Why is oxtail so expensive?
Oxtail used to be a budget cut, but its popularity has skyrocketed. It’s also a small part of the animal, meaning there’s less supply compared to other cuts. But trust me, the flavor and texture are worth every penny.
How do you clean oxtails before cooking?
Start by soaking them in cold water with vinegar or lemon juice to remove impurities. Then, rinse them thoroughly under running water. Pat dry with a paper towel before seasoning.
Why do you coat oxtail with flour?
Coating oxtails in flour before browning helps create a thicker, silkier gravy. The flour mixes with the juices during cooking, naturally thickening the sauce.
What makes oxtail taste good?
The combination of slow cooking and rich, flavorful ingredients like onions, garlic, fresh herbs, and Worcestershire sauce makes oxtail truly shine. The marrow in the bones adds extra depth to the dish.
What is oxtail gravy made of?
Oxtail gravy is made from the juices released during cooking, combined with broth, Worcestershire sauce, and seasonings. Thicken it with a cornstarch slurry or flour for that luxurious, velvety texture.
More Oxtail Recipes You Will Love
📖 Recipe
Slow Cooker Oxtail Recipe
Total Time: 8 hours 20 minutes
Yield: 8 portions 1x
Diet: Low Lactose
Description
Learn the best way to cook oxtails with this Southern Slow Cooker Oxtail Recipe. Tender meat smothered in rich gravy, beef broth awaits.
Ingredients
Units
Scale
For the Oxtails:
For the Gravy:
- 1 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- ½ cup all-purpose flour
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- ½ tsp cayenne pepper (optional)
- 3 sprigs fresh thyme
- 1 bay leaf
- salt and pepper to taste
Instructions
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Mix the flour, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl. Toss the oxtails in the seasoned flour mixture until evenly coated.
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Heat the vegetable oil in a large skillet over medium-high heat. In batches, sear the floured oxtails on all sides until golden brown, about 3-4 minutes per side. Transfer the browned oxtails to the slow cooker.
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In the same skillet, add onions, bell pepper, and garlic. Cook over medium heat, stirring occasionally, until softened and fragrant, about 3-4 minutes. Stir in the tomato paste and cook for 1 minute.
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Sprinkle the flour over the sautéed veggies and stir well to coat. Gradually whisk in the beef broth, deglazing the skillet and scraping up the browned bits. Stir in the Worcestershire sauce, cayenne pepper, thyme, and bay leaf. Cook for 3-4 minutes, allowing the gravy to thicken slightly.
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Pour the gravy over the oxtails in the slow cooker, ensuring the meat is fully submerged. Cover and cook on low heat for 8-10 hours or high heat for 5-6 hours, until the oxtails are fall-off-the-bone tender.
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Remove the thyme sprigs and bay leaf from the slow cooker. Taste the gravy and adjust seasoning with additional salt and pepper if needed. Serve the smothered oxtails over white rice, mashed potatoes, or cornbread. Garnish with fresh parsley if desired.
Notes
On the slow cooker’s high setting, the oxtails will take 5-6 hours to cook.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 3 oxtail bones with sauce
- Calories: 589
- Sugar: 2.8 g
- Sodium: 751.5 mg
- Fat: 24.9 g
- Saturated Fat: 11 g
- Trans Fat: 0.7 g
- Carbohydrates: 18.8 g
- Fiber: 1.7 g
- Protein: 73.5 g
- Cholesterol: 229.4 mg
