Slow Cooker Oxtails
Tender, savory oxtails braised in a rich gravy with herbs and spices, all made with minimal effort in your slow cooker.
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
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.