Oxtail Recipe
Slow-cooked oxtail in a savory sauce.
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Ingredients
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Main Ingredients
Seasoning and Sauce
Optional Ingredients
Method
Preparation
- 1
Prepare the Oxtail
Rinse the oxtail pieces under cold water and pat them dry with paper towels. Season them with salt and black pepper.
- 2
Chop the Vegetables
Dice the onion, slice the carrots and celery, and mince the garlic cloves.
Cooking
- 3
Sear the Oxtail
In a large skillet, heat the olive oil over medium-high heat. Add the oxtail pieces and sear them on all sides until browned (about 8-10 minutes). Remove the oxtail from the skillet and set aside.
- 4
- 5
Combine Ingredients in Slow Cooker
Transfer the sautéed vegetables to a slow cooker. Add the seared oxtail, beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, and red wine (if using). Stir to combine.
- 6
Cook the Oxtail
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours until the oxtail is tender and falling off the bone.
Finishing Touches
- 7
Remove and Shred
Once cooked, remove the oxtail pieces from the slow cooker and let them cool slightly. Shred the meat from the bones and discard the bones.
- 8
Serve
Return the shredded meat to the slow cooker, stir to combine with the sauce, and garnish with fresh parsley (if using). Serve hot over rice or mashed potatoes.