Oxtail Recipe: Slow Cooker and Braised

Why Oxtail Is Worth the Wait

Oxtail carries more collagen than almost any cut on the animal, which is exactly why it rewards patience. Slow heat melts that collagen into gelatin, turning the braising liquid into a glossy sauce with a silkiness food writers at The Manual call unparalleled among braised dishes.

Oxtail is exactly what the name says: the tail, cut crosswise into thick rings of meat around marrow-filled bone. A throwaway cut once. Not anymore.

Ours is grass fed on our Alabama ranch, dry aged up to 28 days, then flash frozen and vacuum sealed. New to the cut? Our oxtail guide covers what it is and why it loves a long, wet cook.

Key Takeaways:

• Two paths: 8 hours on low in the slow cooker, or 3.5 to 4 hours at 300°F.
• Thaw fully first; MSU Extension food safety guidance says never start a slow cooker from frozen.
  
• Sear before you simmer; the crust is where the sauce starts.
  
• Even better the next day, once the fat lifts off in the fridge.

 “Always thaw meat in a safe manner, such as refrigerator thawing or cold water thawing, before putting it into a slow cooker.” That slow cooker guidance from Michigan State University Extension matters here, because every cut we ship arrives flash frozen."

Ingredients

Makes 4 generous servings either way.

For the Oxtail

 

For the Braise

 

Method 1: Slow Cooker Oxtail

The low-effort path: 20 minutes of hands-on work, then the cooker does the rest.

1. Thaw the oxtail completely in the refrigerator for 24 to 48 hours. Frozen meat is not safe in a slow cooker.
2. Pat every piece dry. Season all over with salt and pepper; dredge in flour for a thicker sauce.
3. Sear the oxtail in olive oil over medium-high heat, 3 to 4 minutes per side, until deeply browned. Work in batches.
4. Lower the heat. Cook the onion, carrots, and celery for 3 minutes, then stir in the garlic and tomato paste for 1 minute.
5. Pour in 1 cup of broth, scrape up the browned bits, then tip everything into the slow cooker.
6. Nestle the oxtail in, big pieces on the bottom. Add the remaining broth, tomatoes, Worcestershire, thyme, and bay leaves.
7. Cover and cook on low for 8 hours. Keep the lid on; every peek costs about 20 minutes of heat.
8. Done when the meat pulls cleanly off the bone. Remove the herbs, skim the fat, season, and serve.

 

Method 2: Braised Oxtail in the Dutch Oven

The oven gives you a deeper, more reduced sauce in half the time.

Follow steps 1 through 5 in your Dutch oven instead of a skillet. Return the seared oxtail; the liquid should come about two-thirds of the way up.

Cover and braise at 300°F for 3.5 to 4 hours, until fork-tender. For a thicker sauce, simmer the liquid uncovered for 10 minutes at the end.

 

A Few Tips Before You Serve

Load the pot by size. The tail tapers; keep the big pieces low and central, where heat is steadiest.

Make it a day ahead. Chill overnight in the braising liquid, then lift off the solid fat cap. This one step cleans up the whole dish.

Do not shortcut the sear. A pale sear makes a pale, thin sauce.

Serve it over something that catches sauce: rice, mashed potatoes, creamy polenta or butter beans.

 

Frequently Asked Questions