Oxtails are a delicious and tender cut of beef that can be cooked to perfection in a slow cooker. When cooked on high, oxtails can be ready in a fraction of the time it takes to cook them on low, making them a great option for a weeknight dinner. But how long should you cook oxtails in a slow cooker on high? In this article, we’ll explore the best cooking times and techniques for achieving tender and flavorful oxtails.
Understanding Oxtails
Before we dive into cooking times, it’s essential to understand what oxtails are and how they’re best cooked. Oxtails are a cut of beef that comes from the tail of the cow. They’re typically cut into small pieces and are known for their rich, beefy flavor and tender texture. Oxtails are often used in stews and braises, where they’re cooked low and slow to break down the connective tissues and create a tender, fall-apart texture.
Choosing the Right Oxtails
When selecting oxtails, look for pieces that are about 1-2 inches in size. You can also choose to buy oxtails that are already cut into smaller pieces, which can save you time in the kitchen. It’s also essential to choose oxtails that are fresh and have a good color. Avoid oxtails that are pale or have a strong odor, as they may not be fresh.
Cooking Oxtails in a Slow Cooker on High
Cooking oxtails in a slow cooker on high is a great way to achieve tender and flavorful results in a fraction of the time it takes to cook them on low. Here are some general guidelines for cooking oxtails in a slow cooker on high:
- 2-3 pounds oxtails: 3-4 hours on high
- 3-4 pounds oxtails: 4-5 hours on high
- 4-5 pounds oxtails: 5-6 hours on high
Keep in mind that these are general guidelines, and the actual cooking time may vary depending on the size and type of oxtails you’re using. It’s always better to err on the side of caution and check the oxtails for tenderness before serving.
Factors That Affect Cooking Time
There are several factors that can affect the cooking time of oxtails in a slow cooker on high. These include:
- Size of the oxtails: Larger oxtails will take longer to cook than smaller ones.
- Type of oxtails: Oxtails that are cut into smaller pieces will cook faster than those that are left in larger pieces.
- Temperature of the slow cooker: If your slow cooker runs hot, the oxtails may cook faster than if it runs cooler.
- Amount of liquid: If you’re using a lot of liquid in your recipe, the oxtails may take longer to cook.
How to Cook Oxtails in a Slow Cooker on High
Cooking oxtails in a slow cooker on high is a straightforward process that requires minimal effort. Here’s a basic recipe you can follow:
Ingredients:
- 2-3 pounds oxtails
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions:
- Season the oxtails with salt and pepper.
- Heat a couple of tablespoons of oil in a skillet over medium-high heat. Sear the oxtails until they’re browned on all sides, about 5 minutes.
- Add the chopped onion to the skillet and cook until it’s softened, about 5 minutes.
- Add the garlic, beef broth, tomato paste, and thyme to the skillet. Stir to combine.
- Transfer the mixture to the slow cooker and add the browned oxtails.
- Cook on high for 3-4 hours, or until the oxtails are tender.
- Serve the oxtails hot, garnished with fresh herbs and crusty bread on the side.
Tips for Achieving Tender Oxtails
Here are some tips for achieving tender oxtails in a slow cooker on high:
- Brown the oxtails before cooking: Browning the oxtails before cooking them in the slow cooker can add flavor and texture.
- Use a lot of liquid: Using a lot of liquid in your recipe can help to keep the oxtails moist and tender.
- Don’t overcook the oxtails: Oxtails can become tough and dry if they’re overcooked. Check them regularly to ensure they’re tender and flavorful.
- Use a slow cooker with a temperature control: A slow cooker with a temperature control can help to ensure that the oxtails are cooked at a consistent temperature.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking oxtails in a slow cooker on high:
- Not browning the oxtails before cooking: Browning the oxtails before cooking them in the slow cooker can add flavor and texture.
- Not using enough liquid: Using enough liquid in your recipe can help to keep the oxtails moist and tender.
- Overcooking the oxtails: Oxtails can become tough and dry if they’re overcooked. Check them regularly to ensure they’re tender and flavorful.
- Not seasoning the oxtails before cooking: Seasoning the oxtails before cooking them in the slow cooker can add flavor and texture.
Conclusion
Cooking oxtails in a slow cooker on high is a great way to achieve tender and flavorful results in a fraction of the time it takes to cook them on low. By following the guidelines and tips outlined in this article, you can create delicious and tender oxtails that are perfect for a weeknight dinner. Remember to always check the oxtails for tenderness before serving, and don’t be afraid to experiment with different seasonings and ingredients to create a unique flavor profile.
| Oxtail Weight | Cooking Time on High |
|---|---|
| 2-3 pounds | 3-4 hours |
| 3-4 pounds | 4-5 hours |
| 4-5 pounds | 5-6 hours |
By following these guidelines and tips, you can create delicious and tender oxtails that are perfect for a weeknight dinner. Happy cooking!
What is the ideal cooking time for oxtails on high pressure?
The ideal cooking time for oxtails on high pressure is typically between 30-40 minutes. However, this time may vary depending on the size and thickness of the oxtails, as well as personal preference for tenderness. It’s essential to note that cooking time may also be affected by the type of slow cooker or pressure cooker being used.
To ensure the oxtails are cooked to perfection, it’s recommended to check on them after 30 minutes of cooking time. If they are not tender enough, close the lid and cook for an additional 10-15 minutes. It’s also crucial to let the pressure release naturally for 10-15 minutes before quick-releasing any remaining pressure.
How do I prepare oxtails for slow cooking on high pressure?
To prepare oxtails for slow cooking on high pressure, start by seasoning them with your desired spices and herbs. You can use a dry rub or marinade the oxtails in your favorite sauce. Next, heat some oil in a pan over medium-high heat and sear the oxtails until browned on all sides. This step is crucial in creating a rich and flavorful crust on the oxtails.
After searing the oxtails, remove them from the pan and set them aside. Then, add some aromatics such as onions, garlic, and carrots to the pan and sauté until they are softened. Finally, add the oxtails to the slow cooker or pressure cooker, along with the aromatics and your desired cooking liquid. Close the lid and cook on high pressure for the recommended cooking time.
What type of cooking liquid is best for slow cooking oxtails on high pressure?
The type of cooking liquid used for slow cooking oxtails on high pressure can greatly impact the flavor and tenderness of the dish. Some popular options include beef broth, red wine, and stock. You can also use a combination of these liquids to create a rich and flavorful sauce.
When choosing a cooking liquid, consider the flavor profile you want to achieve. For example, if you want a rich and savory sauce, use beef broth or stock. If you prefer a slightly sweeter sauce, use red wine or add some brown sugar to the cooking liquid. It’s also essential to use enough liquid to cover the oxtails, as this will help to create a tender and fall-apart texture.
Can I cook oxtails on high pressure without browning them first?
While it’s possible to cook oxtails on high pressure without browning them first, it’s not recommended. Browning the oxtails creates a rich and flavorful crust on the outside, which adds depth and complexity to the dish. Additionally, browning the oxtails helps to create a tender and fall-apart texture.
If you don’t brown the oxtails first, they may not develop the same level of flavor and tenderness. However, if you’re short on time or prefer not to brown the oxtails, you can still achieve good results by cooking them on high pressure. Simply season the oxtails with your desired spices and herbs, add them to the slow cooker or pressure cooker, and cook on high pressure for the recommended cooking time.
How do I prevent oxtails from becoming tough or chewy?
To prevent oxtails from becoming tough or chewy, it’s essential to cook them low and slow. High pressure cooking can help to break down the connective tissues in the meat, resulting in a tender and fall-apart texture. However, if the oxtails are not cooked for a long enough period, they may remain tough and chewy.
To ensure the oxtails are cooked to perfection, make sure to cook them for the recommended cooking time. You can also check on them after 30 minutes of cooking time and continue to cook them in 10-15 minute increments until they are tender. Additionally, make sure to let the pressure release naturally for 10-15 minutes before quick-releasing any remaining pressure.
Can I cook oxtails on high pressure with other ingredients?
Yes, you can cook oxtails on high pressure with other ingredients. In fact, cooking oxtails with other ingredients can help to create a rich and flavorful sauce. Some popular ingredients to cook with oxtails include potatoes, carrots, and onions. You can also add other aromatics such as garlic, celery, and bay leaves to the cooking liquid.
When cooking oxtails with other ingredients, make sure to adjust the cooking time accordingly. For example, if you’re cooking oxtails with potatoes, you may need to add an additional 10-15 minutes to the cooking time. Additionally, make sure to chop the ingredients into bite-sized pieces and add them to the slow cooker or pressure cooker along with the oxtails and cooking liquid.
How do I store leftover oxtails cooked on high pressure?
To store leftover oxtails cooked on high pressure, let them cool to room temperature. Then, transfer them to an airtight container and refrigerate or freeze them. Cooked oxtails can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.
When reheating leftover oxtails, make sure to heat them to an internal temperature of at least 165°F (74°C). You can reheat them in the microwave, oven, or on the stovetop. Additionally, you can use leftover oxtails in a variety of dishes, such as soups, stews, and salads.