Like any tough cut of meat, oxtails are frequently disregarded by many people. In addition, many are hesitant to use it because they believe the name is derived from the ox. However, oxtails are actually obtained from the area of the typical cattle’s tail that is used for other beef cuts. And if you haven’t cooked them, you’re missing a lot.
Oxtails are a slightly beefier cut, as previously mentioned, and have a lot of gelatin and fiber. Additionally, because the tissues are close to the bone, it is difficult to cook quickly. But the best thing about oxtail is that it yields more when cooked for a longer period of time. And letting it simmer in a crockpot is a fantastic way to accomplish this.
Slow cooker oxtail turns out tender and delicious with a killer sauce that can be spicy or mild. Best way to cook oxtails ever.
Slow cooker oxtail is a tasty piece of beef with a bold flavor that is cooked in a thick, delicious gravy. If you were concerned that making this cut of meat tender would be difficult, this method makes it incredibly simple. We have a ton of simple Crockpot recipes on The Typical Mom blog. (affiliate links present).
What animal does oxtail come from?
Actually, it’s a cow’s tail rather than an ox’s. When processing beef today, there are a lot more cows than there were in the past, so this is a cut that is available. Normally, you’ll discover it cut into smaller pieces, naturally without the skin, and prepared to tenderize.
There are several ways to make it tender, but when I’m just plain exhausted, I like this the best. Oxtails also cook well when prepared on the stove if that is your preference.
Let’s discuss slow cooking a little bit, shall we? First of all, I have a few different varieties and I love them all. Each one has an occasion to be used like….
Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time.
Check the oxtail at Walmart if you can’t find them in the meat section of your neighborhood grocery store. Sometimes, they have a wider selection of meats than our local butcher. Prices vary from month to month. Since they aren’t very popular, you can sometimes find them on sale; other times, they are pricey.
Yes, just wrap each piece in foil, then slide into a gallon freezer bag, and they will keep well for a good 3 months if you do find a deal on them and it is a favorite piece of yours. So you can cook oxtail as frequently as you like in a slow cooker.
This easy oxtail recipe starts off like this. You can view their appearance here without any additional ingredients. It is entirely up to you whether or not you want to make a sauce of some sort. You could first prepare our onion gravy and add that directly, then adhere to our cook time below.
If you want to add your own favorite Chinese or Jamaican mixture to this and only need the temperature, and timing then go with that my friend. The recipe card also includes a straightforward mixture that you can use. If you prefer it spicy, increase the amount of buffalo sauce listed below; otherwise, the dish will be more mild to medium-spicy as written.
It does taste more flavorful than, say, a filet or ground beef. It reminds me more of an arm roast with a strong beef flavor. A really flavorful sauce should be added to balance this out. If you enjoy bone marrow, you can get some of that here as well, making this a two-course meal. .
Simply combine everything with a whisk, apply, then let it go!
After this sauce is cooked and thickened for 8–10 hours, you’ll want to lick your plate. You can control the level of heat, and it has a sweet and savory flavor. This method of slow cooking the meat results in completely comforting food on a plate that falls off the bone.
- If you want to add that flavor as well, you could add a bay leaf.
I do not recommend to cook on high ever. The only time I do this is if I have a very large piece of meat that is frozen solid, like our slow-cooked beef chuck roast. Other than that, it’s always best to move slowly. This way, the protein will be much more tender and the steam will have more time to really break down the fibers.
In a Dutch oven, oxtail is typically slow-braised until the meat is incredibly moist and tender. This slow cooker version uses the same techniques, producing rich flavors and a melt-in-your-mouth consistency. The only distinction is that this version requires hardly any manual labor!
This flavorful Slow Cooker Oxtail Recipe is ideal for celebratory dinners, dinner parties, or nutritious home-cooked meals. For hours, the meat is slow-braised in a hearty red wine sauce, giving you results that are tender and fall-off-the-bone.
Allow the oxtails to simmer in the flavorful red wine sauce for the duration of the night before serving. It’s an undeniably succulent dinner!.
Use my Instant Pot Oxtail Recipe if you want something a little faster. It takes much less time to prepare but has the same amount of flavor.
Although oxtail meat isn’t naturally juicy, with the right preparation, it can become incredibly tender and delicious. The flavor of the meat itself is strongly beefy, resembling stew beef, pot roast, or short ribs. Oxtail meat also has a richness that makes it stand out.