Oxtail stew is a classic dish that has been enjoyed for centuries, and its rich, comforting flavors are perfect for a cold winter’s night. While it may seem like a complicated recipe, cooking oxtail stew in a slow cooker is actually quite straightforward. In this article, we’ll take you through the steps to create a delicious and tender oxtail stew that’s sure to become a family favorite.
What is Oxtail Stew?
Oxtail stew is a type of beef stew that uses oxtail, a cut of beef that comes from the tail of the cow. The oxtail is a tough cut of meat, but when cooked low and slow, it becomes tender and falls apart easily. The stew is typically made with a combination of vegetables, such as carrots, potatoes, and onions, and is flavored with a rich broth and a blend of spices.
The Benefits of Cooking Oxtail Stew in a Slow Cooker
Cooking oxtail stew in a slow cooker has several benefits. Firstly, it’s a great way to cook a tough cut of meat like oxtail, as the low heat and long cooking time break down the connective tissues and make the meat tender. Secondly, it’s a convenient way to cook a meal, as you can simply add all the ingredients to the slow cooker and let it cook while you’re busy with other things. Finally, cooking oxtail stew in a slow cooker allows the flavors to meld together and intensify, resulting in a rich and delicious stew.
Ingredients and Equipment Needed
To make oxtail stew in a slow cooker, you’ll need the following ingredients and equipment:
- 2 pounds oxtail, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 1 slow cooker (at least 6 quarts in size)
Preparing the Ingredients
Before you start cooking, you’ll need to prepare the ingredients. Start by cutting the oxtail into 2-inch pieces and seasoning them with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and brown the oxtail pieces on all sides. Remove the browned oxtail from the skillet and set it aside.
Next, chop the onion, garlic, carrots, and potatoes. You can chop them into bite-sized pieces or leave them larger, depending on your preference.
Cooking the Oxtail Stew
Now it’s time to cook the oxtail stew. Start by adding the browned oxtail to the slow cooker. Add the chopped onion, garlic, carrots, and potatoes on top of the oxtail.
In a small bowl, whisk together the beef broth, red wine, tomato paste, thyme, rosemary, and bay leaf. Pour the mixture over the oxtail and vegetables in the slow cooker.
Cover the slow cooker and cook the stew on low for 8-10 hours or on high for 4-6 hours. You can cook the stew on low for a longer period of time if you prefer a more tender oxtail.
Checking the Stew
After 8 hours, check the stew to see if the oxtail is tender. If it’s not tender, cover the slow cooker and cook for another 30 minutes to 1 hour.
You can also check the stew to see if the vegetables are tender. If they’re not tender, cover the slow cooker and cook for another 30 minutes to 1 hour.
Seasoning and Serving
Once the oxtail is tender, remove the bay leaf from the stew and season it with salt and pepper to taste. You can serve the stew hot, garnished with fresh herbs or crusty bread.
Tips for Serving Oxtail Stew
Here are a few tips for serving oxtail stew:
- Serve the stew with crusty bread or over mashed potatoes.
- Garnish the stew with fresh herbs, such as parsley or thyme.
- Serve the stew with a side of steamed vegetables or a salad.
Variations on the Recipe
There are several variations on the oxtail stew recipe that you can try. Here are a few ideas:
- Add other vegetables, such as diced bell peppers or sliced mushrooms, to the stew.
- Use different spices, such as paprika or cumin, to give the stew a unique flavor.
- Add a can of diced tomatoes to the stew for added flavor and moisture.
Common Mistakes to Avoid
Here are a few common mistakes to avoid when cooking oxtail stew in a slow cooker:
- Not browning the oxtail before adding it to the slow cooker. Browning the oxtail adds flavor and texture to the stew.
- Not cooking the stew for a long enough period of time. Oxtail stew needs to be cooked for at least 8 hours to become tender.
- Not seasoning the stew with salt and pepper. Seasoning the stew with salt and pepper brings out the flavors of the ingredients.
Conclusion
Cooking oxtail stew in a slow cooker is a great way to create a delicious and tender stew with minimal effort. By following the steps outlined in this article, you can create a rich and flavorful stew that’s perfect for a cold winter’s night. Remember to brown the oxtail before adding it to the slow cooker, cook the stew for at least 8 hours, and season it with salt and pepper to taste. With these tips and a little patience, you can create a delicious oxtail stew that’s sure to become a family favorite.
| Ingredient | Quantity |
|---|---|
| Oxtail | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion | 1 |
| Garlic | 3 cloves |
| Carrots | 2 |
| Potatoes | 2 |
| Beef broth | 1 cup |
| Red wine | 1 cup |
| Tomato paste | 1 tablespoon |
| Thyme | 1 teaspoon |
| Rosemary | 1 teaspoon |
| Bay leaf | 1 |
| Salt and pepper | To taste |
By following this recipe and using the ingredients listed in the table above, you can create a delicious and tender oxtail stew that’s perfect for a cold winter’s night.
What is the ideal cut of oxtail for slow cooker stew?
The ideal cut of oxtail for slow cooker stew is typically the larger, meatier pieces that are cut into 2-3 inch chunks. This cut allows for even cooking and tenderization of the meat. You can usually find this cut at your local butcher or in the meat department of most supermarkets.
When selecting the oxtail, look for pieces with a good balance of meat and fat. The fat will help to keep the meat moist and flavorful during the long cooking process. Avoid using oxtail that is too lean, as it may become dry and tough.
How do I prepare the oxtail before cooking?
Before cooking, it’s essential to prepare the oxtail by seasoning and browning it. Start by seasoning the oxtail with your desired spices and herbs, such as salt, pepper, and thyme. Then, heat a skillet over medium-high heat and brown the oxtail on all sides. This step will help to create a rich, caramelized crust on the meat.
After browning the oxtail, remove it from the skillet and set it aside. Leave the drippings in the skillet, as they will add flavor to the stew. You can then proceed to sauté the onions, garlic, and other aromatics in the same skillet before adding them to the slow cooker.
What is the best liquid to use for oxtail stew?
The best liquid to use for oxtail stew is a combination of beef broth and red wine. The beef broth provides a rich, meaty flavor, while the red wine adds a depth of flavor and helps to tenderize the meat. You can also use other liquids, such as stock or beer, but beef broth and red wine are the most traditional and flavorful options.
When using red wine, be sure to use a good-quality wine that you would drink on its own. Avoid using cooking wine, as it can be too salty and may affect the flavor of the stew. You can also reduce the amount of red wine if you prefer a milder flavor.
How long does it take to cook oxtail stew in a slow cooker?
The cooking time for oxtail stew in a slow cooker can vary depending on the size of the oxtail pieces and the desired level of tenderness. Generally, it takes 8-10 hours on low or 4-6 hours on high to cook the oxtail to tender perfection.
It’s essential to check the oxtail periodically to ensure it’s cooked to your liking. You can do this by inserting a fork or knife into the meat. If it slides in easily, the oxtail is cooked. If not, continue to cook it for another hour or two and check again.
Can I cook oxtail stew on the stovetop or in the oven?
While it’s possible to cook oxtail stew on the stovetop or in the oven, a slow cooker is the best option. The low heat and long cooking time of a slow cooker allow for even cooking and tenderization of the meat.
If you don’t have a slow cooker, you can cook the oxtail stew on the stovetop on low heat for 2-3 hours or in the oven at 300°F (150°C) for 2-3 hours. However, you’ll need to check the stew frequently to ensure it doesn’t burn or dry out.
How do I thicken the stew if it’s too thin?
If the stew is too thin, you can thicken it by mixing 1-2 tablespoons of cornstarch or flour with a small amount of water or broth. Stir the mixture into the stew and continue to cook for another 30 minutes to allow the thickener to take effect.
Alternatively, you can reduce the stew by cooking it on high for 30 minutes to 1 hour. This will help to evaporate some of the liquid and thicken the stew. Be careful not to over-reduce the stew, as it can become too thick and sticky.
Can I make oxtail stew ahead of time and freeze it?
Yes, you can make oxtail stew ahead of time and freeze it. In fact, the stew often tastes better the next day, as the flavors have had time to meld together. To freeze the stew, allow it to cool completely, then transfer it to an airtight container or freezer bag.
When you’re ready to serve the stew, simply thaw it overnight in the refrigerator or reheat it in the slow cooker or on the stovetop. You can also freeze individual portions of the stew for up to 3 months.