Tiffany Haney
Oxtails are a cut of beef that can be cooked in a crock pot. Oxtails are often cooked in a slow cooker or pressure cooker, and crock pots are a type of slow cooker. Slow cooking oxtails is a good way to make the meat tender, and crock pots can be left to cook overnight or throughout the day. Oxtails can be cooked in a variety of ways, including in a red wine sauce, as a Jamaican stew, or with rice and gravy.
| Characteristics | Values |
|---|---|
| Crockpot settings | High for 3-4 hours or Low for 6-8 hours |
| Ingredients | Oxtails, garlic, onion, thyme, salt, pepper, carrots, cumin, tomatoes, balsamic vinegar, red wine, beef broth, coconut aminos, bay leaves, celery, peppers |
| Marinade | Marinate oxtails overnight for more flavour |
| Cooking technique | Braising, sautéing, boiling |
| Serving suggestions | Rice, mashed potatoes, grits, polenta, sweet potatoes, spaghetti squash, roasted carrots, zoodles, cauliflower rice |
| Storage | Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 4 months |
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What You'll Learn
Crockpot cooking temperatures and timings
Slow cookers, also known as crock pots, are countertop appliances designed to cook food slowly at a low and steady temperature. They are ideal for cooking tough cuts of meat, soups, and stews. The low setting on a crock pot is typically around 170-205 °F (approximately 200 °F on average), and the high setting is around 280-300 °F. Some crock pots also have a "warm" setting, which is used to keep food warm after it has been cooked.
The cooking time and temperature in a crock pot depend on the type of food being cooked. For example, a recipe that calls for cooking meat on a high setting for 4 hours may need to be adjusted to a low setting for 8 hours if the meat is not getting tender. Longer cooking times at lower temperatures enhance the tenderness and flavor of the food, while shorter cooking times at higher temperatures speed up the cooking process. It is important to note that the crock pot may take about an hour to reach the set temperature.
When using a crock pot, it is recommended to fill the stoneware 1/2 to 3/4 full to ensure proper cooking. Additionally, while crock pots are safe to use unattended for extended periods, it is not recommended to remove the lid for stirring as it causes a significant loss of heat and extends the cooking time. An instant-read thermometer can be used to ensure that the food has reached a safe temperature, especially when using chilled stoneware and chilled food.
In summary, crock pots typically have low and high settings, with some also offering a "warm" setting. The low setting is ideal for lengthy cooking times, usually 8 hours or more, while the high setting is for shorter cooking times of around 4 hours. Adjustments can be made based on the desired cooking speed and the type of food being prepared.
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Marinades and seasoning
Oxtails can be seasoned and marinated in a variety of ways to create different flavours. Jamaican oxtail stew, for example, involves marinating the oxtails overnight in a mixture of Jamaican herbs and spices, including fresh thyme, garlic, onion, green and red bell peppers, ginger, and optional Scotch bonnet pepper for spice. Soy sauce, ketchup, brown sugar, and beef broth are also added to the marinade.
Another option is to brown the oxtails in a pan before transferring them to the crock pot. To do this, heat oil in a pan and add the seasoned oxtails, browning them on all sides. You can also add vegetables such as onion, garlic, celery, and carrots to the pan, cooking until soft and fragrant. Then, add tomato paste or sauce and wine, stirring until the wine reduces by half. Transfer the browned oxtails and wine mixture to the crock pot, along with homemade broth or beef stock and bay leaves.
For a Southern-style smothered oxtail dish, the oxtails are typically cooked in an onion and garlic gravy until they are fall-off-the-bone tender. This dish can be served over rice, mashed potatoes, or grits for a soul food meal.
When making oxtails in a crock pot, it is recommended to cook them on high heat for a longer period of time rather than on low heat, as this will ensure that the meat becomes tender and all the fat melts away. Additionally, searing or browning the meat before slow cooking can help lock in flavours and juices.
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Browning the oxtails
Firstly, heat some oil in your crock pot. You can use a variety of oils for this, such as olive oil or vegetable oil. Heat the oil on a medium to high setting until it is shimmering but not smoking.
Next, carefully add the seasoned oxtails to the hot oil. It is important that the oxtails are patted dry before adding them to the pot, as any excess moisture can cause the oil to splatter. Place the oxtails in the pot in a single layer, ensuring that they are not crowded. Overcrowding the pot can cause the meat to steam instead of brown.
Let the oxtails cook undisturbed for 2 to 4 minutes. You should hear a sizzling sound as the meat makes contact with the hot oil. This indicates that the pot is at the right temperature. After a few minutes, you will notice that the side of the meat facing the pot has developed a golden-brown crust.
Once the first side is browned, use tongs or a spatula to carefully turn the oxtails over. Be careful not to pierce the meat, as this can cause the juices to escape. Cook the second side for another 2 to 4 minutes, or until a crust forms. If your crock pot is small, you may need to brown the oxtails in batches to ensure even cooking.
After both sides of the oxtails are browned, transfer them to a plate and set them aside. If your crock pot does not have a "saute" function, you may need to transfer the browned oxtails to a separate plate and continue the recipe on the stovetop.
At this point, you can add more ingredients to your crock pot, such as onions, garlic, and herbs, to build flavour. You can also deglaze the pot with a liquid such as wine or broth to scrape up any browned bits from the bottom, adding even more flavour to your dish.
By following these steps, you will have perfectly browned oxtails that are full of flavour and ready to be slow-cooked to tender perfection.
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Vegetables and herbs
Oxtails can be cooked in a crock pot with vegetables and herbs. The process is slow and can take up to 8 hours, but the result is a tender, fall-off-the-bone meal.
The choice of vegetables and herbs can vary depending on personal preference and the specific flavour profile desired. Here are some options:
- Onions and garlic are a must-have for most recipes. They provide a deep, savoury base and an irresistible aroma.
- Carrots add a touch of sweetness and can be finely diced and sautéed with the onions and garlic.
- Celery can also be included, diced, and sautéed with the other vegetables.
- For a spicy kick, add a Scotch bonnet pepper, jalapeño, Fresno, or habanero pepper.
- Thyme and bay leaves are common herb choices, adding a savoury, herbaceous flavour.
- Oregano is another herb that pairs well with oxtails, providing an earthy, aromatic touch.
- Fresh parsley can be used as a garnish, adding a bright, fresh element to the dish.
- Green onions can be used in the marinade, infusing their mild onion flavour into the meat.
- For a Jamaican twist, serve the oxtails with rice and peas, a traditional Caribbean side dish.
These vegetables and herbs will enhance the flavour of the oxtails and create a well-rounded, delicious meal. The crock pot allows these ingredients to slowly meld together, creating a rich and tender dish.
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Serving suggestions
Oxtails are a delicious, tender, and savory dish that can be served in a variety of ways. Here are some serving suggestions to make the most of your crockpot oxtails:
Rice or Grits
Oxtails pair well with rice, especially dirty rice or white rice. The gravy from the oxtails can add a hearty and flavorful touch to the rice. For a creamier option, serve the oxtails with grits or polenta.
Potatoes
Mashed potatoes are a great side dish to oxtails, providing a soft and fluffy contrast to the tender meat. For a more textured option, roasted potatoes or sweet potatoes are a good choice.
Vegetables
Collard greens, green beans, and potatoes are a classic soul food combination that complements the richness of the oxtails. For a healthier option, serve the oxtails with roasted carrots, zoodles, or cauliflower rice. If you're looking to add some spice, include a jalapeño, Fresno chilli, or habanero pepper in your oxtail stew.
Breads
Cornbread is a traditional Southern side that can help soak up the gravy from the oxtails. For a heartier option, serve the oxtails with egg noodles or risotto.
Dessert
To complete the Southern experience, finish your meal with a slice of sweet potato pie or peach cobbler.
Leftovers
Leftover oxtails can be stored in an airtight container in the refrigerator for up to 3 to 5 days. They can also be frozen for longer-term storage, ensuring you have a tasty meal ready to go whenever you need it.
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Frequently asked questions
Yes, oxtails can be cooked in a crock pot or slow cooker.
It is recommended that you cook oxtails for 8 hours on a low setting or 4 hours on a high setting.
Oxtails can be cooked in a crock pot with ingredients like onion, garlic, thyme, carrots, beef stock, red wine, and tomato paste.
Some side dishes that can accompany crock pot oxtails include mashed potatoes, rice, grits, polenta, and roasted vegetables.
Yes, leftover oxtails can be stored in an airtight container in the refrigerator for up to 3 to 5 days or frozen for up to 4 months.
