Slow Cooker Oxtail Stew

This comforting slow cooker oxtail soup draws its inspiration from the hearty oxtail stews of Jamaica and the West Indies, making it a perfect choice for home cooks seeking a satisfying and flavorful meal. Oxtail, a meaty cut with a unique flavor, truly shines when given the time to slow-cook, resulting in succulent, fall-off-the-bone goodness.

What sets this recipe apart is the creation of a luxurious and deeply satisfying gravy that envelops the oxtail in a tapestry of flavors. This sauce, enriched with Worcestershire sauce, effortlessly harmonizes the dish’s earthy, spicy, and sweet elements, providing a true taste of the Caribbean. The gravy’s rich body is something you’ll savor with each spoonful, turning an ordinary meal into an extraordinary one.

Complementing the tender oxtail, butter beans introduce a delightful contrast, offering a slight bite and enhancing the overall texture. This humble addition elevates the dish’s complexity, creating a harmonious balance between the beans and the melt-in-your-mouth oxtail.

With its warm and inviting aroma, this slow cooker oxtail soup is the epitome of home cooking at its best, inviting you to savor the essence of the Caribbean right in your own kitchen. This recipe is perfect for those seeking a hearty, nourishing meal that requires minimal effort but promises maximum flavor and comfort.

Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.

Slow Cooker Oxtail Stew

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Oxtail is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer. An oxtail typically weighs 7 to 8 lbs. and is skinned and cut into short lengths for sale. Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. A soul food blast from the past, this is an old family recipe. Oxtails are slowly simmered, producing a savory broth that then makes a delicious gravy.

 

• Author: Millie
• Prep Time: :30
• Cook Time: 8:00
• Total Time: 8:30
• Yield: 6 1x
• Category: Soup
• Method: Slow Cooker

Ingredients

Scale 1/2x1x2x3x4x

• 1 can lima/butter beans
• 4 pounds oxtails trimmed
• 2 large onions chopped
• 3 scallions chopped
• 4 garlic cloves smashed
• 3 carrots chopped
• 1 bunch fresh thyme
• 2 tablespoons red pepper flakes or 1 scotch bonnet pepper seeds included
• 4 teaspoons hot paprika
• 1 teaspoon garlic powder
• 2 bay leaves
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 4 cups low-sodium beef broth just enough to slightly cover the oxtail
• 1 cup chopped tomatoes
• 2 teaspoons tomato paste
• 1 tablespoons salt
• 1 teaspoon pimento seeds (optional)

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Instructions

1. In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, soy sauce, pimento seeds, ketchup and Worcestershire sauce and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
2. Remove the oxtail from marinade. In a large pot heat up enough oil to brown the oxtail. When the oil is hot not burning, place the oxtail in the pot and brown on all sides. Remove the brown oxtail and place in slow cooker. Add enough broth to cover the oxtail. Also toss in the marinade, tomatoes, and carrots. Set on high and cook for 7-8 hours. Until the meat becomes tender.
3. Every hour check on the oxtail and keep oxtails slightly covered with liquid.
4. At 6 hours, add the beans, tomato paste, and more of beef broth and/or water, if needed. Then simmer uncovered 1 hour, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 1- 2 tablespoons salt and fresh ground black pepper. Serve with rice and peas.
5. *Don’t forget to remove bay leaves.