Slow cooker oxtails is an easy and comforting recipe that’s packed with flavor. Oxtails are slow cooked until they’re falling apart tender in this low-carb, paleo & Whole30 compatible meal. Instructions to cook this oxtail recipe in the Instant Pot are also included.
Ingredients For Oxtail Stew
- Oxtails
- Seasonings: salt, pepper, cumin, thyme
- Balsamic Vinegar
- Garlic
- Tomatoes
- Carrots
- Onion
How To Make Oxtails In The Crock-Pot
- Add oxtails to the slow cooker. Add garlic, cumin, thyme, salt, and pepper. Toss until the oxtails are evenly coated on all sides.
- Add the carrots and onion on top of the oxtails. Pour the crushed tomatoes and balsamic vinegar on top of all the food.
- Cook HIGH 3-4 hours or LOW 6-8.
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- In a large bowl add the oxtails, cumin, thyme, salt, and pepper. Toss until the oxtails are evenly coated on all sides.
- Turn on the pressure cooker and select sauté. Once hot, add oil and the seasoned oxtails to the pot. Cook 2-4 minutes on each side or on until oxtails are evenly browned. You may have to do this in batches. Remove oxtails and set aside.
- Add more oil if needed. Add carrots and onions. Cook 3-5 minutes or until vegetables are soft. Add garlic & cook an additional minute. Turn off the pressure cooker.
- Pour in balsamic vinegar & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add oxtails back to the pressure cooker. Pour tomatoes on top.
- Close lid and seal valve. Set high pressure for 40-50 minutes. When cooking time is complete, let the Instant Pot naturally release the pressure before opening.
What Are Oxtails
Oxtails can be a little bit confusing if you’ve never eaten them before. Oxen is a breed of cattle that was specially bread to be larger so that it can be used for farm work. In other words, ox is a fancy term for beef. The use of oxtail started when people would raise a cow specifically to feed their family & had to make sure that no part of the animal ever went to waste. This cut of meat can be tough, but it does great when slow cooked like in this recipe.
Why Oxtails Are Good for Slow Cooking
Oxtail has a lot of bones and cartilage so it’s important to cook them low and slow to make sure they come out tender and flavorful. Oxtails can be a tough cut of meat, but that is also what makes them perfect for slow cooking.
Re-using Leftover Oxtail Meat
In my opinion, oxtails is one of those recipes that’s just as good the next day if not better. The extra time the meat was able to sit with all the other ingredients allows the flavors of the dish to really come together, and once you have that first bite you’ll realize why chefs say that some dishes are best eaten the next day.
Storing Leftover Oxtails
Leftover oxtails can be stored in any airtight container and will last in your refrigerator for up to five days or in the freezer for up to 4 months. If you choose to freeze your leftover oxtail, make sure you are doing so in a freezer safe container, or else you run the risk of getting freezer burn and then your leftovers will not have that amazing, rich flavor. To serve frozen leftovers, thaw them overnight in the refrigerator or you can take the frozen oxtails and put it in your slow cooker on low for a couple of hours.
Beef Recipes
FAQs & Tips
- Serve this over your preferred rice, potato, or eat as-is with your favorite side dishes.
- I use a 6-quart slow cooker or Instant Pot to make this oxtail stew recipe.
Slow Cooker Oxtails
Slow cooker oxtails is an easy and comforting recipe that’s packed with flavor. Oxtails are slow cooked until they’re falling apart tender in this low-carb, paleo & Whole30 compatible meal. Instructions to cook this oxtail recipe in the Instant Pot are also included.
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
- 3 pounds oxtails
- 15 ounces crushed or diced tomatoes
- 1/3 cup balsamic vinegar
- 6 ounces carrots, peeled & diced
- 1/2 cup onion, diced
- 4 garlic cloves, minced
- 2 tablespoons cumin
- 1 tablespoon dried thyme
- 2 teaspoons salt (or more)
- 1 teaspoon pepper
- Salt & pepper to taste
- 2 tablespoons oil (for Instant Pot only)
Instructions
- Add oxtails to the slow cooker. Add garlic, cumin, thyme, salt, and pepper. Toss until the oxtails are evenly coated on all sides.
- Add the carrots and onion on top of the oxtails. Pour the crushed tomatoes and balsamic vinegar on top of all the food.
- Cook HIGH 3-4 hours or LOW 6-8.
- In a large bowl add the oxtails, cumin, thyme, salt, and pepper. Toss until the oxtails are evenly coated on all sides.
- Turn on the pressure cooker and select sauté. Once hot, add oil and the seasoned oxtails to the pot. Cook 2-4 minutes on each side or on until oxtails are evenly browned. You may have to do this in batches. Remove oxtails and set aside.
- Add more oil if needed. Add carrots and onions. Cook 3-5 minutes or until vegetables are soft. Add garlic & cook an additional minute. Turn off the pressure cooker.
- Pour in balsamic vinegar & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add oxtails back to the pressure cooker. Pour tomatoes on top.
- Close lid and seal valve. Set high pressure for 40-50 minutes. When cooking time is complete, let the Instant Pot naturally release the pressure before opening.
- Prep Time: 10 minutes
- Cook Time: 4 hours
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Cathi
Monday 19th of July 2021
Made this tonight and it was soooooo good. I love all your recipes.
Tristen
Sunday 21st of March 2021
Made this today! The perfect way of cooking oxtails, I must say. Husband and I devoured them!
Erin
Sunday 25th of October 2020
I could not be more in love with this recipe. It was so easy that I was convinced I missed steps. This super easy recipe resulted in the most AMAZING fall off the bone dinner.