Tillie Doyle
Oxtails are a tasty, fatty, and flavourful cut of meat that can be cooked in a crock pot or slow cooker. The key to achieving fall-off-the-bone tender oxtails is to cook them slowly and steadily at a low temperature for a long time. This allows the collagen in the meat to break down, resulting in a rich, velvety gravy. Oxtails can be paired with rice, mashed potatoes, polenta, or cornbread to create a hearty and comforting meal.
| Characteristics | Values |
|---|---|
| Meat | Oxtails |
| Cooking Method | Slow cooker/crockpot |
| Cooking Time | 8-9 hours on low or 5.5-6 hours on high |
| Ingredients | Oxtails, thyme, rosemary, garlic, beef stock, sliced peppers, onions, rice or mashed potatoes |
| Temperature | 165°F |
| Pairs Well With | Classic soul food, collard greens, green beans, potatoes, cornbread, rice, polenta, sweet corn risotto, mashed potatoes, egg noodles |
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What You'll Learn
Braised oxtails and rice
Ingredients
- Oxtails
- Thyme
- Rosemary
- Garlic
- Beef stock
- Peppers
- Onions
- Rice
- Flour
- Oil
- Salt and pepper
- Red wine (optional)
- Tomato paste (optional)
- Bay leaves (optional)
- Oregano (optional)
Method
- Clean and trim the oxtails, then season all sides with salt and pepper.
- Add flour to a medium bowl and toss each oxtail in the flour until completely coated. Tap off any excess.
- Preheat a large skillet or Dutch oven to a medium-high heat and add oil.
- Place the oxtails in the skillet and brown them for 2 minutes on each side, including the edges. Do this in batches if necessary.
- Place the oxtails into the bottom of the slow cooker.
- Add the thyme, rosemary, and garlic.
- Pour the beef stock over the oxtails.
- Pour the sliced peppers and onions over the top and cover the meat.
- Cover with the lid and cook on high for 5½ to 6 hours, or on low for 8 to 9 hours.
- Serve with rice.
Tips
- For extra flavour, add red wine, tomato paste, bay leaves, and oregano.
- If you want to reduce the cooking time, use an Instant Pot or pressure cooker.
- If you have any leftovers, store the meat and liquid in separate containers. This will allow you to remove the fat from the top of the liquid before reheating.
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Cooking time and temperature
The cooking time and temperature for oxtails in a crock pot can vary depending on the specific recipe and desired level of doneness. Here is a detailed guide on the cooking time and temperature for oxtails and rice in a crock pot:
Firstly, it is important to brown the oxtails before placing them in the crock pot. This can be done in a pan or in the oven. If using a pan, heat a high-smoke-point oil like avocado or canola, and brown each side of the oxtail for about 2 minutes. If using the oven, preheat it to 400–425 °F, place the oxtails in a baking tray, and bake for 10–15 minutes.
Now, for the crock pot cooking:
- High Heat: Cook the oxtails on high heat for 4 to 6 hours, or until fork-tender. This will result in tender and juicy oxtails.
- Low Heat: For a slower cook, set the crock pot to low heat for 8 to 9 hours. This will yield extremely tender, fall-off-the-bone oxtails.
It is worth noting that the cooking time may vary depending on the crock pot model and the amount of oxtails being cooked. Always ensure that the oxtails are cooked thoroughly, reaching an internal temperature of 165 °F, to avoid any food safety issues.
Additionally, you can further customize the cooking time based on your desired level of doneness. For a more well-done oxtail, opt for a longer cooking time, while for a slightly rarer center, shorten the cooking time. Remember, the low and slow method is ideal for breaking down the connective tissues in oxtails, resulting in a tender and flavorful dish.
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Seasoning and browning the oxtails
To season and brown the oxtails, start by placing the cleaned and trimmed oxtails on a plate or cutting board. Season all sides of the oxtails with your chosen seasonings. You can use a variety of seasonings, such as salt, pepper, thyme, rosemary, garlic, and bay leaves.
After seasoning, add some flour to a medium bowl and toss each oxtail in the flour until they are completely coated. Tap off any excess flour. This step helps create a delicious crust on the oxtails and thickens the sauce.
Next, heat a large skillet or Dutch oven over medium-high heat. Add some oil to the skillet and let it heat up for about 2 to 3 minutes. Avocado or canola oil are good options if using a skillet, as they have a high smoke point.
Once the oil is hot, carefully place the oxtails into the skillet or Dutch oven. To properly brown the oxtails, ensure that the pan is hot enough that the meat sizzles as soon as it touches the surface. Cook the oxtails undisturbed for 2 to 3 minutes or until a light crust forms on the surface.
Use tongs to turn the oxtails and brown all sides, including the edges. Depending on the size of your skillet or Dutch oven, you may need to brown the oxtails in batches to avoid overcrowding the pan. Each side should take about 2 minutes to brown.
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Rice and side dishes
Oxtails can be cooked with rice in a crock pot or slow cooker. They can be served with a variety of side dishes, including rice and mashed potatoes. Here are some ideas for rice and side dishes to accompany oxtails cooked in a crock pot:
Rice
- White rice
- Dirty rice
- Coconut rice
- Cauliflower rice
- Rice with okra, tomatoes, and corn
Side Dishes
- Collard greens
- Green beans and potatoes
- Fried cabbage
- Mashed potatoes
- Egg noodles
- Sweet corn risotto
- Baked sweet potatoes
- Spaghetti squash
- Roasted carrots
- Zoodles
- Creamy polenta
- Turnips
- Carrots and potatoes
- Green beans
- Raisins
Oxtails are a versatile dish that can be served with a variety of sides, depending on your preference and what you have on hand. The key is to choose sides that will complement the rich, savory flavor of the oxtails and gravy.
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Storing and reheating
When storing, place the oxtails in an airtight container and separate the meat from the liquid. This way, you can easily remove the excess fat that settles on top of the liquid. For the rice, use a separate airtight container.
To reheat, use the stovetop method for the oxtails. Place the oxtails and gravy in a saucepan on the stove over medium-high heat until it reaches your desired temperature. For the rice, add a few tablespoons of water to the pot, break up any clumps, and seal with a tight lid. Heat the rice on medium-low heat, checking often to avoid sticking or burning.
You can also freeze oxtails for up to 3 months. To do this, place the oxtails and some gravy in a freezer-safe bag or container, removing as much air as possible before sealing. When you're ready to enjoy your frozen oxtails, thaw them overnight in the fridge, then reheat on the stovetop as mentioned above.
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Frequently asked questions
To cook oxtails and rice in a crock pot, first, season the oxtails and coat them in flour. Then, brown them in a skillet or oven. Next, add the oxtails to the crock pot with beef stock, thyme, rosemary, garlic, and sliced peppers and onions. Cover with a lid and cook on high for 5-6 hours or on low for 8-9 hours. Serve with rice.
If using a crock pot, you should cook oxtails at a low and steady heat for 3-4 hours, reaching an internal temperature of 165°F.
Depending on the heat setting, oxtails can take anywhere from 4 to 9 hours to cook in a crock pot.
Oxtails and rice can be served with collard greens, green beans, potatoes, cornbread, sweet potato pie, or peach cobbler.
Leftover oxtails can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
