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, creating a rich and delicious broth.
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 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 start cooking the oxtail stew. Add the browned oxtail pieces to the slow cooker, followed by the chopped onion, garlic, carrots, and potatoes. Pour in the beef broth, red wine, tomato paste, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.
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. Check the stew again and repeat the process until the oxtail is tender.
Serving the Oxtail Stew
Once the oxtail is tender, remove the bay leaf and serve the stew hot. You can serve it with some crusty bread or over mashed potatoes. You can also serve it with some steamed vegetables, such as broccoli or green beans.
Optional: Thickening the Broth
If you prefer a thicker broth, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew. Cook the stew for another 30 minutes to allow the cornstarch to thicken the broth.
Tips and Variations
Here are some tips and variations to help you make the perfect oxtail stew:
- Use a good quality beef broth and red wine to add depth and richness to the stew.
- Add some diced celery or parsnips to the stew for added flavor and nutrition.
- Use fresh herbs instead of dried herbs for a more vibrant flavor.
- Add some red pepper flakes to the stew for a spicy kick.
- Serve the stew with some crusty bread or over mashed potatoes for a hearty and comforting meal.
Common Mistakes to Avoid
Here are some 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 enhances the flavors and adds depth to the broth.
Conclusion
Cooking oxtail stew in a slow cooker is a great way to create a delicious and comforting meal. By following the steps outlined in this article, you can create a tender and flavorful oxtail stew that’s sure to become a family favorite. Remember to brown the oxtail before adding it to the slow cooker, cook the stew for at least 8 hours, and season the stew with salt and pepper to enhance the flavors. With these tips and variations, you can create a perfect oxtail stew that’s sure to impress your family and friends.
| 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 |
- Brown the oxtail pieces in a skillet before adding them to the slow cooker.
- Cook the stew on low for 8-10 hours or on high for 4-6 hours.
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. These chunks should have a good balance of meat and fat, which will help to keep the meat tender and flavorful during the long cooking process. You can usually find oxtail chunks at your local butcher or in the meat department of most supermarkets.
When selecting oxtail chunks, look for pieces that have a good amount of marbling, which is the white flecks of fat that are dispersed throughout the meat. This marbling will help to keep the meat moist and add flavor to the stew. Avoid using oxtail that is too lean, as it may become tough and dry during cooking.
How do I prepare the oxtail before cooking?
Before cooking the oxtail, it’s essential to prepare it properly to ensure that it’s tender and flavorful. Start by seasoning the oxtail chunks with salt, pepper, and any other desired herbs or spices. Then, heat a couple of tablespoons of oil in a large skillet over medium-high heat and sear the oxtail chunks until they’re browned on all sides. This step is crucial, as it will help to lock in the juices and create a rich, caramelized crust on the meat.
After searing 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 also use this opportunity to sauté any aromatics, such as onions, carrots, and celery, which will add depth and complexity to the stew.
What is the best liquid to use for oxtail stew?
The best liquid to use for oxtail stew is a combination of stock and wine. Beef stock provides a rich, meaty flavor, while red wine adds a depth of flavor and helps to tenderize the meat. You can use either red or brown stock, depending on your preference, and a good quality red wine such as Cabernet Sauvignon or Merlot.
When using stock and wine, make sure to use a ratio of at least 2:1, with two parts stock to one part wine. This will ensure that the stew has a rich, meaty flavor without being too overpowering. You can also add other liquids, such as beer or broth, to the stew if desired.
How long does it take to cook oxtail stew in a slow cooker?
The cooking time for oxtail stew in a slow cooker will depend on the size of the chunks and the desired level of tenderness. As a general rule, oxtail stew should be cooked on low for at least 8-10 hours or on high for 4-6 hours. This will ensure that the meat is tender and falls apart easily.
It’s essential to check the stew periodically to ensure that the meat is cooked to your liking. If the meat is not tender, cover the slow cooker and cook for an additional 30 minutes to 1 hour. You can also use a meat thermometer to check the internal temperature of the meat, which should be at least 160°F (71°C) for medium-rare.
Can I cook oxtail stew on the stovetop or in the oven?
While slow cookers are ideal for cooking oxtail stew, you can also cook it on the stovetop or in the oven. To cook on the stovetop, brown the oxtail and cook the stew in a large Dutch oven over low heat for 2-3 hours, or until the meat is tender. To cook in the oven, brown the oxtail and cook the stew in a covered Dutch oven at 300°F (150°C) for 2-3 hours, or until the meat is tender.
Keep in mind that cooking on the stovetop or in the oven will require more attention and stirring than cooking in a slow cooker. You’ll need to check the stew periodically to ensure that it’s not burning or sticking to the pot. You can also use a pressure cooker to cook the stew, which will reduce the cooking time to about 30-40 minutes.
How do I thicken the stew if it’s too thin?
If the stew is too thin, you can thicken it by adding a little cornstarch or flour to the liquid. Mix the cornstarch or flour with a small amount of cold water until it’s smooth, then stir it into the stew. Bring the stew to a boil, then reduce the heat and simmer for a few minutes, or until the stew has thickened to your liking.
Alternatively, you can also thicken the stew by reducing the liquid. Simply simmer the stew over high heat for 10-15 minutes, or until the liquid has reduced and the stew has thickened. You can also use a little tomato paste or soy sauce to add depth and richness to the stew.
Can I freeze oxtail stew for later use?
Yes, you can freeze oxtail stew for later use. In fact, freezing is a great way to preserve the stew and enjoy it at a later time. To freeze the stew, let it cool completely, then transfer it to airtight containers or freezer bags. Label the containers or bags with the date and contents, then store them in the freezer for up to 3 months.
When you’re ready to eat the stew, simply thaw it overnight in the refrigerator, then reheat it in the slow cooker or on the stovetop. You can also freeze individual portions of the stew, which makes it easy to grab a quick and delicious meal on the go.