This slow cooker oxtail recipe features fall-off-the-bone meat drenched in a rich gravy. It’s the perfect hands-off dinner for busy days!
I have always loved using oxtail in soups and slow-braised dishes because the flavor is absolutely unmatched. But when I want all those deep, comforting flavors without hovering over the stove, this slow cooker version is my go-to. I often set my slow cooker outside so the house doesn’t fill up with any strong cooking smells (remember to start it in the morning!) — and before I know it, I am left with incredibly tender, irresistible oxtails.
These oxtails are incredible on their own, but I love serving them with mashed potatoes, rice, or crusty bread like sourdough or a baguette.
Did you know? Oxtails were historically considered “scraps,” but over time, they became a prized cut (especially in Southern-style cooking) due to their high collagen content.
How To Slow Cook Oxtails
If you’re a busy mom like me, you’ll love how low-maintenance this oxtail recipe is. 20 minutes of prep in the morning, and then the rest of the day is yours!
- Season and sear the oxtails: Season the oxtails with salt and pepper, then brown them on all sides in a large oiled skillet or heavy pot over medium-high heat. Transfer the browned oxtails to the slow cooker.
- Cook the onions: Add the diced onions to the same skillet and cook until they are softened and golden, then transfer them to the slow cooker.
- Add everything else to the slow cooker: Add the tomato paste, beef broth, bay leaves, and oregano to the slow cooker.
- Slow cook the oxtails: Cover the slow cooker (I love this one) and cook the oxtails on high for 4 hours or on low for 8 hours, or until they are tender and falling off the bone.
Hot tip: If you don’t have a slow cooker, try this braised oxtail recipe instead!
Tips From the Kitchen
If there’s one thing I’ve learned about oxtails, it’s to never take shortcuts! This wonderful cut of beef needs time and patience to become tender… but oh, it’s so worth it.
- Choose the best oxtails. Try to find a high-quality local butcher, and look for the meatiest oxtail pieces they have (usually the larger sections from the base of the tail). I get mine from Whole Foods or Costco.
- Get a good sear. Searing the oxtails is the most critical step in developing flavor, so don’t skip or rush this! They should be deeply golden on all sides — this takes about 10 minutes for me.
- Add more veggies (optional). For a heartier one-pot meal, throw chopped potatoes, carrots, and/or celery into the slow cooker during the last 1-2 hours of cooking.
- Cook low and slow. I usually prefer to cook the oxtails on low for eight hours because it produces superiorly tender meat, but four hours on the “high” setting also works if you’re short on time.
- Skim excess fat if needed. Oxtails naturally release a lot of fat when cooking, so I typically skim the broth before serving or cut it off the meat beforehand.
Storage & Reheating
As with most slow cooked meats, these oxtails taste even better the next day. The boys and I love getting our protein (and gelatin) in for days to come with this flavorful beef!
- Storage: Refrigerate any leftovers in an airtight container for up to three days.
- Reheating: Reheat the oxtails in the microwave until they are warmed through.
More Easy Slow Cooker Recipes
- Slow Cooker Crack Chicken — Creamy, cheesy pulled chicken with crispy bacon bits and green onions
- Beef and Barley Stew — Tender chunks of beef and veggies paired with hearty barley
- Slow Cooker Beef Short Ribs — Unctuous short rib meat cooked in red wine and beef broth
- Crock Pot Pork Chops — Perfect for a dinner party with a side of mashed potatoes!
Recipe
Ingredients
- 4 lbs oxtails
- 1 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 yellow onions diced
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried oregano
Instructions
- Heat the olive oil in a large skillet or heavy pot over medium-high heat. Season the oxtails with salt and pepper, then brown them on all sides for about 8–12 minutes. Transfer the browned oxtails to the slow cooker.
- In the same skillet, add the diced onions and cook until they are softened and golden, about 5–7 minutes.
- Transfer the cooked onions to the slow cooker over the oxtails.
- Add the tomato paste, beef broth, bay leaves, and oregano to the slow cooker.
- Cover the slow cooker and cook the oxtails on high for 4 hours or on low for 8 hours, or until they are tender and falling off the bone. Taste and adjust the salt and pepper if needed before serving. Serve the oxtails warm with mashed potatoes, rice, or crusty bread. Enjoy!
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