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Slow Cooker Oxtails with herbs and
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Slow Cooker Oxtails

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!
Course Meats
Cuisine American
Keyword Slow Cooker Oxtails
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 servings
Calories 596kcal
Author Natalya Drozhzhin

Ingredients

US Units - Metric

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.
    Oxtail getting browned in a pan.
  • In the same skillet, add the diced onions and cook until they are softened and golden, about 5–7 minutes.
    Onions getting cooked in a pan.
  • Transfer the cooked onions to the slow cooker over the oxtails.
    Oxtail and onion in a slow cooker with seasoning.
  • Add the tomato paste, beef broth, bay leaves, and oregano to the slow cooker.
    Slow cooker with all the oxtail ingredients.
  • 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!
    Slow Cooker Oxtails in a slow cooker.

Nutrition

Calories: 596kcal | Carbohydrates: 4g | Protein: 71g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 249mg | Sodium: 1277mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 9mg