Tiffany Haney
Oxtails are a fatty, collagen-rich cut of meat that is perfect for slow-cooking in a Crock Pot. When cooked on low heat for several hours, the fat melts away, resulting in tender meat that falls off the bone. This cooking method also brings out the flavour of the cartilage and bone marrow, creating a rich, gelatinous gravy. Oxtails can be cooked with a variety of vegetables, including potatoes, carrots, and peas, and served over mashed potatoes, rice, or grits for a luxurious and comforting meal.
| Characteristics | Values |
|---|---|
| Type of dish | Stew, soup, or gravy |
| Main ingredients | Oxtails, potatoes, carrots, onions, garlic |
| Other ingredients | Celery, leeks, peas, green beans, beans, mushrooms, beef broth, red wine, tomato sauce, parsley, thyme, rosemary, paprika, bay leaves, flour, browning sauce, salt, pepper |
| Crockpot temperature | High or low |
| Crockpot time | 3-8 hours |
| Stovetop time | 2.5-3 hours |
| Pressure cooker time | 40 minutes-1 hour |
| Instant pot time | 45-50 minutes |
| Serving suggestions | Rice, mashed potatoes, grits, cornbread, fried cabbage, bread |
| Storage | Refrigerate for 3-5 days or freeze for 3 months |
| Reheating | Simmer on stovetop or place in oven at 325°F for 25 minutes |
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What You'll Learn
Braising oxtail in broth for 5-6 hours
To begin, pat the oxtails dry with paper towels and season generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Working in batches, sear the oxtails on all sides until browned, about 2-4 minutes per side. Remove the oxtails from the pan and set aside.
In the same pan, add chopped onion, garlic, and other aromatics such as celery, carrots, and herbs like bay leaves, rosemary, and thyme. Sauté until the vegetables are softened and starting to brown. Deglaze the pan with red wine, then add tomatoes and beef broth.
Return the oxtails to the pan and pour in enough broth to cover the meat. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer gently for 5-6 hours. Check periodically to ensure the broth isn't boiling and add more broth if needed.
After 5-6 hours, the oxtails should be tender and falling off the bone. Remove the meat from the bones, if desired, and skim any excess fat from the broth. Season to taste with salt and pepper, and serve the oxtails with the broth and your choice of sides.
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Adding potatoes, carrots, celery, and onion
To make oxtails and potatoes in a crock pot, you'll first want to sear the oxtails. Heat some oil in a large cast-iron pan or saucepan over medium heat. Add the oxtails and sauté, stirring frequently and scraping any browned bits from the bottom of the pan, until they are browned. Drain the oil, leaving about 1-2 tablespoons in the pan.
Now you can add your vegetables. Sauté some onions, garlic, and celery until the onions are translucent. You can also add spices such as thyme, allspice, and smoked paprika for extra flavour. Throw in some scotch bonnet pepper, tomato paste, bouillon, and curry powder, and stir for another minute.
Next, add your potatoes and carrots. You can also include other root vegetables like turnips or beans. Pour in about 2 cups of water and gently stir to combine. Transfer everything to your crock pot and add another 2-3 cups of water. Cover and cook on low for 7-8 hours, or until the oxtails are tender and the meat is falling off the bone.
For a thicker stew, you can add some all-purpose flour or cornstarch to the crock pot about 30 minutes before serving. Season with salt and pepper to taste.
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Cooking on low for 7-8 hours
Cooking oxtails with potatoes in a crock pot for 7-8 hours on low will give you tender meat that falls off the bone. This is because the slow-cooking method breaks down the tough connective tissue and collagen in the meat, creating a rich, gelatinous texture.
To prepare the oxtails for cooking, you can trim some of the fat and sear the meat to lock in its juices and create a caramelized exterior. Heat oil in a large cast-iron pan or saucepan, browning the oxtails on all sides. Drain the oil, leaving about 1-2 tablespoons, and add your choice of aromatics and spices. Suggested ingredients include onions, green onions, garlic, thyme, allspice, Worcestershire sauce, smoked paprika, scotch bonnet pepper, tomato paste, bouillon, and curry powder. After stirring for a minute or so, deglaze the pan with about 2 cups of water.
Transfer the oxtails and the sauce to your crock pot, adding 2-3 more cups of water and your choice of vegetables. Suggested vegetables include carrots, potatoes, beans, leeks, celery, peas, and sweet potatoes. Cover the crock pot and cook on low for 7-8 hours, or until the desired tenderness is reached.
After cooking, you can skim the excess fat from the pot. Oxtails are best served with mashed potatoes, rice, or grits, and can be paired with fried cabbage and skillet cornbread. This dish can also be served with bread to soak up the gravy.
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Serving with mashed potatoes
Oxtails can be served with mashed potatoes for a luxurious soul food meal. The key to achieving tender oxtails is to cook them slowly on high heat in a crockpot. This allows the fat to melt away, bringing out the flavour of the cartilage and bone marrow.
To make mashed potatoes, you will need potatoes, butter, milk, and salt and pepper to taste. First, peel and chop your potatoes into evenly sized chunks. Boil them in salted water until they are soft, then drain the water. Add butter and milk, and mash until creamy and smooth. Season with salt and pepper to taste.
For the oxtails, you will need to sear the meat in a pan before transferring it to the crockpot. Heat oil in a large skillet over medium-high heat and sear the oxtails for 4 minutes on each side until browned. You can also add carrots, onions, and celery at this stage to build flavour. Transfer the seared oxtails and vegetables to the crockpot, and add beef broth, red wine, tomato sauce, and herbs like thyme and rosemary. Cook on high for 5-6 hours, or until the meat is tender.
To serve, place a generous scoop of mashed potatoes on a plate and top with the slow-cooked oxtails and gravy. This hearty and comforting dish is perfect for a cold day and can be enjoyed as a soul-satisfying meal any time of the year.
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Refrigerating and reheating oxtails
Oxtails can be stored in the refrigerator for 3 to 4 days. To do this, transfer the oxtails to an airtight container and refrigerate. To reheat, you can use a microwave, oven, or stovetop.
If you are using a microwave, heat the oxtails in portions to avoid uneven heat distribution. For the oven, preheat it to 325 degrees Fahrenheit and place the oxtails in a covered Dutch oven for 30 minutes, checking every 10 minutes. For the stovetop, heat the oxtails over medium heat in a skillet, saucepan, or pot. You can also add more beef broth if needed and let everything simmer for 5-10 minutes or until the oxtails are warmed through.
You can also freeze oxtails for up to 3 months in a freezer-safe resealable bag. To reheat, let the oxtails thaw overnight in the fridge before using either the microwave or stovetop methods described above.
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Frequently asked questions
It is recommended to cook oxtails and potatoes in a crock pot for 7-8 hours on low heat. However, some recipes suggest cooking the oxtails on high heat for 5-6 hours.
The ingredients needed are oxtails, potatoes, oil, onions, garlic, thyme, allspice, Worcestershire sauce, smoked paprika, scotch bonnet pepper, tomato paste, bouillon, curry powder, carrots, and water. Some recipes also include additional vegetables such as celery, green onions, beans, and peas.
It is recommended to trim some of the fat off the oxtails before cooking. To prepare the oxtails, heat oil in a large cast-iron or saucepan over medium heat. Add the oxtails and sauté, stirring frequently, until they are browned on all sides.
Oxtails and potatoes cooked in a crock pot can be served with mashed potatoes, rice, or grits. It can also be served with bread or cornbread on the side. For a Southern-style experience, finish the meal with a slice of sweet potato pie or peach cobbler for dessert.
