Emilie Meyer
Oxtails are a cut of beef that can be tough, but they're great when slow-cooked in a Crock Pot. You can also cook oxtails from frozen, but it's important to note that this may take longer than cooking them from fresh. In this article, we'll explore the best ways to cook oxtails from frozen in a Crock Pot, including some mouth-watering recipes that will have your kitchen smelling amazing. So, get ready to slow-cook your way to tender, flavourful oxtail dishes!
| Characteristics | Values |
|---|---|
| Can you cook oxtails from frozen in a crock pot? | Yes, but it is recommended to thaw them overnight in the refrigerator first. |
| How long should you cook oxtails in a crock pot? | 4-8 hours, depending on the heat setting. |
| What ingredients are needed? | Oxtails, garlic, cumin, thyme, salt, pepper, carrots, onion, tomatoes, and balsamic vinegar. |
| What sides go well with oxtails? | Rice, mashed potatoes, grits, polenta, egg noodles, sweet corn risotto, collard greens, green beans, cornbread, sweet potato pie, or peach cobbler. |
| How long do leftovers last? | 3-5 days in the refrigerator, 3-4 months in the freezer. |
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What You'll Learn
How to cook oxtails from frozen in a crock pot
Oxtails can be cooked from frozen in a crock pot, but it is important to follow food safety guidelines to ensure the meat is properly cooked and safe to eat. Here is a step-by-step guide on how to cook oxtails from frozen in a crock pot:
Firstly, prepare your oxtails by trimming any excess fat. Then, in a large bowl, add the frozen oxtails along with cumin, thyme, salt, and pepper. Toss the ingredients until the oxtails are evenly coated on all sides.
Next, turn on your crock pot and set it to the sauté function. If your crock pot does not have a sauté function, you can use a heavy pot on the stove. Heat some oil in the crock pot, and once it is hot, add the seasoned oxtails. Cook the oxtails for 2-4 minutes on each side, or until they are evenly browned. You may need to do this in batches to avoid overcrowding the crock pot.
Once the oxtails are browned, remove them from the crock pot and set them aside. If needed, add more oil to the crock pot. Now, it's time to add the vegetables. You can use a combination of carrots, onions, and celery, finely diced. Cook the vegetables for 3-5 minutes, or until they are soft. Then, add garlic and cook for an additional minute, stirring frequently.
Return the browned oxtails to the crock pot, along with any juices that may have collected. Pour in crushed tomatoes and balsamic vinegar, and give it a stir. If using wine, add it at this stage and let it simmer until the wine reduces by half. You can also add beef broth or stock, along with any desired spices or herbs, such as bay leaves, paprika, or a Scotch bonnet pepper.
Finally, it's time to slow cook your oxtails. Cover the crock pot and cook on HIGH for 3-4 hours or LOW for 6-8 hours, depending on your preference and the tenderness of the meat. If using an Instant Pot or pressure cooker, you can significantly reduce the cooking time by cooking on high pressure for about 45-50 minutes, followed by a natural release for 10-15 minutes.
Once the cooking time is complete, let the pressure release naturally before opening the lid. Serve your delicious oxtails with your choice of sides, such as mashed potatoes, rice, egg noodles, or cornbread, and enjoy the rich, fall-off-the-bone tender meat and flavorful gravy.
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What to serve with oxtails
Oxtails can be cooked from frozen in a crock pot or slow cooker. This cut of meat benefits from being cooked slowly, which ensures it is tender and the flavoursome fat is melted away.
There are several side dishes that can accompany oxtails, depending on your preferences and how elaborate you want to be. Here are some suggestions:
- Vegetables – Brussels sprouts cooked with cheese and bacon, steamed broccoli, ratatouille, or a medley of vegetables including zucchini, eggplant, onions, tomatoes, mushrooms, and bell peppers.
- Starches – Baked cheesy polenta chips, mashed potatoes, crusty French bread, rice, grits, or Jamaican rice and peas.
- Legumes – Zesty butter beans, chochoyotes (a gluten-free option), or cheesy garlic dinner rolls.
- Salads – Kachumbari.
Oxtails can also be served with cornbread, especially if they are cooked in a stew or soup, as the bread is perfect for soaking up the sauce.
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How to store leftover oxtails
When storing leftover oxtails, it is important to let them cool to room temperature within two hours of cooking. For short-term storage, place the oxtails in an airtight container and store them in the refrigerator for up to 3 to 5 days. If you want to keep them for longer, freeze the oxtails in a freezer-safe bag or container, adding a little gravy to maintain moisture and eliminate excess air. Label each bag with a date, then store them flat in the freezer for up to 3 to 4 months. This helps preserve their flavour and texture while preventing freezer burn. When you're ready to enjoy your leftover oxtails, the stovetop method is ideal. You can also use the oven or microwave for reheating.
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How to trim the fat from oxtails
Yes, you can cook oxtails from frozen in a crockpot. Oxtails can be slow-cooked from frozen in a crockpot on a low setting for 6-8 hours or on a high setting for 3-4 hours.
Oxtails have a lot of bones and cartilage, so it's important to cook them slowly to ensure they're tender. Slow cooking is a great way to get tender oxtail meat, as it allows all the fat to melt away, bringing out the flavour from the bones.
Trimming the fat from oxtails is an important step to ensure your dish isn't overly greasy. It's best to trim the fat before cooking, as it can be difficult to remove it afterwards. Here are some steps to help you trim the fat effectively:
- Start by using a sharp knife to carefully trim visible chunks of fat from the oxtails. You can also ask your butcher to trim the fat for you when purchasing the oxtails.
- If you're slow cooking the oxtails, you can further reduce the fat content by cooking the meat a day ahead of time. Chill the cooked oxtails overnight in the refrigerator, which will cause the fat to solidify.
- The next day, remove the chilled fat cap that has formed on the surface. You can now reheat the oxtails and proceed with your recipe.
- Alternatively, if you're making a stew or soup, you can skim the fat off the surface with a ladle or spoon after cooking. For best results, chill the stew overnight first, making it easier to remove the solidified fat layer.
- Remember not to remove all the fat, as it adds flavour to your dish. You can save the skimmed fat for cooking vegetables or meat, adding a rich flavour to your dishes.
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How to make gravy for oxtails
Yes, you can cook oxtails from frozen in a crock pot. It is recommended that you thaw frozen oxtails before cooking for best results. To do this, place the oxtails in a bowl and cover them with water. Add a tablespoon of apple cider vinegar to the water and let them soak for 30 minutes. Rinse and pat dry before seasoning with salt and pepper and Worcestershire sauce.
Now, for the gravy:
First, brown the oxtails in oil, turning as needed to brown all sides and ends. This will only take 5-8 minutes. Remove the oxtails from the oil and place them on a plate. Drain most of the oil from the pot, leaving around 2 tablespoons, along with the browned bits, which are full of flavour.
Sprinkle 2 tablespoons of flour on top of the oil and the browned bits. Add a couple of tablespoons of beef broth to the pot and stir the bottom of the pot as you add the broth to loosen the bits. Place the oxtails back into the pressure cooker and pour in the tomatoes and balsamic vinegar. Close the lid and set to high pressure for 40-50 minutes. When the cooking time is complete, let the pot naturally release the pressure before opening.
After cooking, you can skim the fat from the pot. Warm bacon drippings or shortening in a skillet over medium heat. Add flour and cook, stirring for 3 minutes. Stir in 2 cups of the reserved broth and browning sauce. Season with salt, pepper, and garlic powder. Keep cooking and stirring until the gravy thickens. Place the oxtails in the skillet and stir to coat with gravy. Cook, stirring occasionally, over medium-low heat for about 5 minutes.
Oxtails can be served over rice, mashed potatoes, or grits.
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Frequently asked questions
Yes, you can cook oxtails from frozen in a crock pot. However, it is recommended that you thaw frozen oxtails overnight in the refrigerator before cooking.
It takes between 4 to 8 hours to cook oxtails in a crock pot, depending on the heat setting. Cooking oxtails on high heat for 4 hours or on low heat for 6 to 8 hours will result in tender meat.
You can use a variety of ingredients to cook oxtails in a crock pot, including garlic, cumin, thyme, salt, pepper, carrots, onion, tomatoes, and balsamic vinegar. You can also add beef broth, brown sugar, paprika, onion powder, and garlic powder.
Crock pot oxtails go well with mashed potatoes, rice, egg noodles, sweet corn risotto, or grits. For a Whole30-compliant option, serve with baked sweet potatoes, spaghetti squash, roasted carrots, zoodles, or cauliflower rice.
