Oxtail stew is a classic comfort food dish that’s perfect for a chilly evening or a special occasion. The rich, unctuous flavor of the oxtails, combined with the tender vegetables and flavorful broth, makes for a truly unforgettable meal. And the best part? It’s incredibly easy to make in a slow cooker. In this article, we’ll take you through the steps to create a delicious slow cooker oxtail stew that’s sure to become a family favorite.
What is Oxtail, and Why is it Perfect for Slow Cooking?
Oxtail is a cut of beef that comes from the tail of the cow. It’s a tougher cut of meat, which makes it perfect for slow cooking. The low heat and long cooking time break down the connective tissues in the meat, resulting in a tender, fall-off-the-bone texture that’s simply divine.
The Benefits of Slow Cooking Oxtail
Slow cooking oxtail has several benefits. For one, it’s incredibly easy to prepare. Simply brown the oxtails, add your aromatics and broth, and let the slow cooker do the rest. It’s also a great way to cook a tougher cut of meat, as the low heat and long cooking time break down the connective tissues, resulting in a tender, flavorful dish.
Choosing the Right Oxtails
When choosing oxtails, look for ones that are meaty and have a good balance of fat and lean meat. You can usually find oxtails at your local butcher or supermarket. If you can’t find oxtails, you can also use beef shank or short ribs as a substitute.
Ingredients and Equipment Needed
To make slow cooker oxtail stew, you’ll need the following ingredients and equipment:
- 2 pounds oxtails
- 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)
Optional Ingredients
You can also add other ingredients to customize your oxtail stew to your taste. Some options include:
- Mushrooms: Sliced or whole mushrooms can add a rich, earthy flavor to your stew.
- Bell peppers: Green or red bell peppers can add a sweet, crunchy texture to your stew.
- Celery: Chopped celery can add a fresh, herbal flavor to your stew.
Instructions
To make slow cooker oxtail stew, follow these steps:
Browning the Oxtails
Heat the olive oil in a large skillet over medium-high heat. Brown the oxtails on all sides, about 5 minutes per side. Remove the oxtails from the skillet and set them aside.
Soften the Aromatics
Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Assemble the Stew
Add the browned oxtails, softened aromatics, chopped carrots and potatoes, beef broth, red wine, tomato paste, thyme, rosemary, and bay leaf to the slow cooker. Season with salt and pepper to taste.
Cook the Stew
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
Finish the Stew
About 30 minutes before serving, remove the bay leaf and season the stew with salt and pepper to taste. Serve the stew hot, garnished with fresh herbs if desired.
Tips and Variations
Here are a few tips and variations to help you customize your slow cooker oxtail stew:
- Use a good quality beef broth: The broth is the foundation of the stew, so use a good quality beef broth for the best flavor.
- Add other ingredients: Consider adding other ingredients, such as mushrooms or bell peppers, to customize the stew to your taste.
- Serve with crusty bread: Serve the stew with crusty bread or over mashed potatoes for a hearty, comforting meal.
Common Mistakes to Avoid
Here are a few common mistakes to avoid when making slow cooker oxtail stew:
- Overcooking the oxtails: The oxtails should be tender and fall-off-the-bone, but not mushy or overcooked.
- Not browning the oxtails: Browning the oxtails adds a rich, caramelized flavor to the stew, so don’t skip this step.
- Not seasoning the stew: Season the stew with salt and pepper to taste, and consider adding other herbs and spices to customize the flavor.
By following these tips and avoiding common mistakes, you can create a delicious slow cooker oxtail stew that’s sure to become a family favorite.
What is oxtail and where can I find it?
Oxtail is a type of beef cut that comes from the tail of a cow. It is a tougher cut of meat, but when cooked low and slow, it becomes tender and falls off the bone. You can find oxtail at most butcher shops or high-end grocery stores. If you’re having trouble finding it in stores, you can also ask your local butcher to order it for you.
If you’re unable to find oxtail, you can also substitute it with other tougher cuts of beef, such as beef shank or short ribs. However, keep in mind that the flavor and texture may be slightly different. Oxtail has a unique flavor and texture that is worth seeking out, so don’t be discouraged if you have to look a little harder to find it.
What is the best way to brown the oxtail before slow cooking?
Browning the oxtail before slow cooking is an important step that adds depth and richness to the stew. To brown the oxtail, heat a couple of tablespoons of oil in a large skillet over medium-high heat. Add the oxtail and sear it on all sides until it is nicely browned, about 5 minutes per side. Remove the oxtail from the skillet and set it aside, leaving the drippings behind.
You can also brown the oxtail in the slow cooker itself, but it’s not as effective as browning it in a skillet. If you do choose to brown the oxtail in the slow cooker, make sure to use the sauté function and stir the oxtail frequently to prevent burning. However, for the best results, it’s worth taking the extra step to brown the oxtail in a skillet.
Can I make this recipe in a Dutch oven instead of a slow cooker?
Yes, you can make this recipe in a Dutch oven instead of a slow cooker. In fact, a Dutch oven is a great way to cook oxtail stew because it allows for even heat distribution and can be used on the stovetop or in the oven. To make the recipe in a Dutch oven, brown the oxtail in the pot, then add the remaining ingredients and bring to a boil. Cover the pot and transfer it to the oven, where it will cook low and slow for 2-3 hours.
Keep in mind that cooking the stew in a Dutch oven will require more attention than cooking it in a slow cooker. You’ll need to check on the stew periodically to make sure it’s not burning or sticking to the pot. However, the end result will be well worth the extra effort. The Dutch oven will add a rich, caramelized flavor to the stew that is hard to replicate in a slow cooker.
How do I know when the oxtail is tender?
The oxtail is tender when it falls off the bone easily. To check for tenderness, remove a piece of oxtail from the stew and let it cool for a minute or two. Then, use a fork to pull the meat away from the bone. If it comes away easily, the oxtail is tender. If not, continue to cook the stew for another 30 minutes and check again.
It’s also important to note that the oxtail will continue to tenderize as it cools, so even if it’s not quite tender when you first check it, it may be perfect after it’s cooled for a bit. This is why it’s a good idea to let the stew cool for at least 30 minutes before serving.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. In fact, oxtail stew is one of those dishes that gets better with time. You can cook the stew a day or two ahead of time and refrigerate or freeze it until you’re ready to serve. To reheat the stew, simply place it in the slow cooker or Dutch oven and heat it over low heat until warmed through.
If you’re planning to make the stew ahead of time, it’s a good idea to cook it until the oxtail is tender, then let it cool completely before refrigerating or freezing. This will help prevent the stew from becoming mushy or overcooked. You can also reheat the stew in individual portions, making it a great option for meal prep.
What are some good sides to serve with oxtail stew?
Oxtail stew is a hearty, comforting dish that pairs well with a variety of sides. Some good options include mashed potatoes, roasted vegetables, and crusty bread. You can also serve the stew over egg noodles or rice for a filling and satisfying meal.
If you want to add some extra flavor to your meal, consider serving the stew with some sautéed greens, such as kale or spinach. The bitterness of the greens will cut through the richness of the stew, creating a nice balance of flavors. You can also serve the stew with some pickled vegetables, such as carrots or onions, for a tangy and refreshing contrast.
Can I make this recipe in a pressure cooker?
Yes, you can make this recipe in a pressure cooker. In fact, a pressure cooker is a great way to cook oxtail stew because it can reduce the cooking time by up to 75%. To make the recipe in a pressure cooker, brown the oxtail in the pot, then add the remaining ingredients and cook for 30-40 minutes.
Keep in mind that cooking the stew in a pressure cooker will result in a slightly different texture and flavor than cooking it in a slow cooker or Dutch oven. The pressure cooker will break down the connective tissues in the oxtail more quickly, resulting in a tender but slightly mushy texture. However, the flavor will still be rich and delicious, and the stew will be ready in a fraction of the time.