🫶Oxtails🫶

Okay, so I've been getting so many requests for my crockpot oxtail recipe, and I'm finally sharing it with you all! If you've ever been intimidated by cooking oxtails, or just want an easier way to get that incredible, melt-in-your-mouth tenderness, then this recipe is going to be your new go-to. Seriously, my family asks for this dish almost every week, and once you try it, you'll understand why! Using a crockpot for oxtails is an absolute game-changer. It takes what can sometimes be a long, watchful cooking process and turns it into a set-it-and-forget-it dream. The low and slow heat breaks down all the connective tissue in the oxtails, leaving you with meat that literally falls off the bone. Plus, all those amazing flavors have hours to meld together, creating a rich, savory gravy that you'll want to pour over everything. Here’s what I usually put in my crockpot oxtail: About 2-3 pounds of oxtails (I always ask my butcher to cut them for me!) 2 tablespoons olive oil 1 large onion, chopped 3-4 cloves garlic, minced 1 bell pepper (any color), chopped 1 (14.5 ounce) can diced tomatoes, undrained 4 cups beef broth (or a mix of broth and red wine for extra depth!) 2 tablespoons Worcestershire sauce 1 tablespoon browning seasoning (optional, but it gives a beautiful color!) 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper (adjust to your spice preference!) Salt and black pepper to taste Cornstarch slurry (for thickening, if desired) My process is pretty simple, but those first few steps make all the difference. First, I pat the oxtails really dry with paper towels. This is crucial for getting a good sear! Then, I season them generously with salt and pepper. In a large skillet, I heat the olive oil over medium-high heat and sear the oxtails on all sides until they're beautifully browned. This step locks in so much flavor, don't skip it! Once the oxtails are seared, I transfer them to my trusty crockpot. In the same skillet, I usually add a little more oil if needed, then sauté the chopped onion, garlic, and bell pepper until they're softened and fragrant – usually about 5-7 minutes. This builds another layer of flavor. Next, I pour the sautéed veggies over the oxtails in the crockpot. Then I add in the diced tomatoes, beef broth, Worcestershire sauce, browning seasoning, dried thyme, and cayenne pepper. I give it all a good stir to combine everything, making sure the oxtails are mostly submerged in the liquid. Now for the easy part: I put the lid on the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. You'll know they're ready when the meat is incredibly tender and easily pulls away from the bone with a fork. Before serving, I sometimes like to thicken the gravy. I'll remove the oxtails from the crockpot and set them aside. Then, I whisk a tablespoon or two of cornstarch with a little cold water to make a slurry, and slowly whisk it into the hot liquid in the crockpot. I let it cook on high for about 15-20 minutes, or until it reaches my desired thickness, stirring occasionally. You can also skim off any excess fat from the surface if you like a leaner gravy. I love serving these oxtails over creamy mashed potatoes, rice, or even polenta, with some steamed greens on the side. It's truly a comforting meal that feels special, but is incredibly easy to make thanks to the crockpot. Give it a try, and let me know what you think!