This slow cooker oxtail recipe delivers rich, fall-off-the-bone beef in a deeply savory gravy. It’s a comforting and hearty main course that requires just a little prep before the slow cooker takes over for the rest of the day.
After a quick sear, the oxtails simmer for hours until they are exceptionally tender. This hands-off cooking method makes it a great choice for a weekend dinner when you want a special meal without spending all day in the kitchen.
Why will you love Slow Cooker Oxtails?
Searing adds flavor: Browning the oxtails before they go into the slow cooker creates a deeper, more complex beef flavor through the Maillard reaction.
Low and slow cooking: The gentle, consistent heat of the slow cooker is ideal for breaking down the tough connective tissues in oxtails, resulting in tender meat.
Rich, pre-made gravy: The braising liquid, enriched by the oxtails and seasonings, becomes a delicious, ready-to-serve gravy right in the pot.
Slow Cooker Oxtails Ingredients
• Oxtails: Look for meaty pieces with a good ratio of meat to bone. You can find them at most butcher counters or in the freezer section of larger grocery stores.
• Cream of Onion Soup: This condensed soup adds creaminess and a savory onion base. Cream of mushroom soup is a good substitute if you can’t find it.
• Light Brown Sugar: Adds a touch of sweetness to balance the salty and savory flavors. You can reduce the amount slightly if you prefer a less sweet gravy.
• Worcestershire Sauce: Provides a complex, umami-rich background flavor. A little goes a long way in adding depth.
• Dry Onion Soup Mix: This is a shortcut for adding concentrated savory onion and beefy flavor to the gravy.
• Smoked Paprika: Gives a subtle smoky note that complements the beef. Sweet paprika can be used instead if that’s what you have.
Exact quantities are in the recipe card below.
How to Make Slow Cooker Oxtails
Step 1: Marinate the Oxtails
In a large bowl or resealable bag, combine the soy sauce, Worcestershire, brown sugar, and all the spices. Add the oxtails and turn to coat them completely. Let this marinate in the refrigerator for at least 3 hours or, for best results, overnight.
Step 2: Sear for Flavor
Before cooking, let the oxtails sit at room temperature for about 30 minutes. Heat olive oil in a large skillet over medium-high heat. Sear the oxtails in batches until they are well-browned on all sides, then transfer them to your slow cooker.
Step 3: Combine and Slow Cook
Pour any drippings from the skillet into the slow cooker. In a separate bowl, whisk together the beef broth, condensed soup, and dry onion soup mix. Pour this mixture over the oxtails and secure the lid to cook.
Step 4: Finish and Serve
Cook until the meat is very tender and pulling away from the bone. This will take 6 to 8 hours on LOW or 4 to 5 hours on HIGH. Let the meat rest briefly before serving it hot with the rich gravy from the pot.
How to Store and Freeze Slow Cooker Oxtails
Store leftovers in an airtight container in the refrigerator for up to 3 days. Oxtails can also be frozen in their gravy for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.
Expert Tips for Slow Cooker Oxtails
Bringing the oxtails to room temperature before cooking helps them sear more evenly and prevents the pan temperature from dropping too much.
Searing the oxtails is an important step that builds a deep, savory foundation for the gravy. While you can skip it in a pinch, the final dish will have a less developed flavor.
If your gravy is thinner than you’d like, you can thicken it. Pour the liquid into a saucepan, bring to a simmer, and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook for 1-2 minutes until thickened.
Food Safety Note: For beef cuts like oxtail, the safe minimum internal temperature is 145°F (63°C) as measured with a food thermometer, followed by a three-minute rest time.
What to Serve with Slow Cooker Oxtails?
These savory oxtails are wonderful served over a bed of creamy mashed potatoes, white rice, or polenta to soak up all the delicious gravy.
Slow Cooker Oxtails Recipe FAQs
Do I have to sear the oxtails first?
Searing is not strictly required, and you can place the raw oxtails directly in the slow cooker. However, searing develops a rich, browned flavor that you won’t get otherwise, so we highly recommend this step.
My gravy is too thin. How can I thicken it?
To thicken the gravy, carefully pour it from the slow cooker into a small saucepan. Bring it to a simmer and whisk in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Continue to simmer for a minute or two until it thickens.
Can I cook this on the high setting?
Yes, you can cook this recipe on HIGH for 4 to 5 hours. However, for the most tender result with tough cuts like oxtail, the LOW setting for 6 to 8 hours is generally preferred.
Slow Cooker Oxtails
Ingredients
- 3 lbs oxtails about 1.4 kg
- 2 tbsp olive oil 30 ml
- 1/4 cup Worcestershire sauce 60 ml
- 2 tbsp soy sauce 30 ml
- 1/4 cup light brown sugar packed, 55 g
- 1 tbsp onion powder 9 g
- 1 tbsp garlic powder 9 g
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- 3 cups beef broth 720 ml
- 1 can condensed cream of onion soup 10.5 oz / 298 g
- 1 packet dry onion soup mix 1 oz / 28 g
Instructions
- In a large bowl or resealable plastic bag, whisk together the Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, thyme, smoked paprika, and optional cayenne pepper. Add the oxtails and toss until they are evenly coated. Refrigerate and let marinate for at least 3 hours, or overnight for more flavor.
- Remove the oxtails from the refrigerator about 30 minutes before cooking to allow them to come to room temperature.
- Heat the olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, sear the oxtails for 2-3 minutes per side, until deeply browned.
- Transfer the seared oxtails to the basin of a 6-quart or larger slow cooker. Pour in any drippings left in the skillet.
- In a medium bowl, whisk together the beef broth, condensed cream of onion soup, and the dry onion soup mix until smooth.
- Pour the broth mixture over the oxtails in the slow cooker. Stir gently to combine.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours. The oxtails are done when the meat is exceptionally tender and pulls away from the bone easily.
- Check that the meat has reached a safe internal temperature of at least 145°F (63°C). Let the meat rest for 3 minutes before serving. Skim any excess fat from the surface of the gravy if desired, then serve the oxtails with the gravy spooned over top.
Notes
