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Slow Cooker Oxtail

Savory Slow Cooker Oxtail: A Hearty Delight for All Ages

Indulge in a flavorful slow-cooked oxtail dish that combines authentic Jamaican flavors with minimal effort.
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Prep Time 30 minutes
Cook Time 5 hours
Marination Time 4 hours
Total Time 9 hours 30 minutes
Servings: 4 servings
Course: Beef
Cuisine: Jamaican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oxtails
  • 3 pounds Oxtails
  • 1 teaspoon Onion Powder Use fresh onions for extra flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used.
For the Marinade
  • 2 teaspoons Thyme Fresh preferred.
  • 1 tablespoon Worcestershire Sauce Can be substituted with soy sauce.
  • 1 tablespoon Soy Sauce Tamari is a gluten-free alternative.
For the Seasoning
  • 1 teaspoon Smoked Paprika Optional.
  • 1 tablespoon Light Brown Sugar Coconut sugar offers a unique flavor.
  • 1/4 teaspoon Cayenne Pepper Adjust to taste for spiciness.
For the Saucy Goodness
  • 1 tablespoon Better than Bouillon Beef Beef broth can be a substitute.
  • 1 packet Beefy Onion Soup Mix Check for gluten-free options.
  • 10.5 ounces Cream of Onion Soup Homemade roux can be used.
  • 1 cup Water Adjust for desired sauce thickness.

Equipment

  • slow cooker
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Marinate the oxtails with Worcestershire sauce, soy sauce, thyme, paprika, onion powder, garlic powder, brown sugar, and cayenne pepper. Cover and refrigerate for 3-4 hours or overnight.
  2. Remove oxtails and let sit for 30 minutes. In a Dutch oven, heat olive oil over medium-high heat. Sear oxtails for 3-4 minutes on each side until browned.
  3. Prepare the slow cooker by spraying the inside with cooking oil. Place seared oxtails inside, then pour in Better than Bouillon, beefy onion soup mix, cream of onion soup, and water. Stir gently.
  4. Cover and cook on low for 4-5 hours. Avoid opening the lid during cooking.
  5. After 4 hours, check oxtails for doneness. They should be fork-tender. If needed, cook for an additional hour.
  6. Serve the oxtails on a platter with the sauce over the top. Best enjoyed with rice and peas or mashed potatoes.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Marination enhances the flavor. Searing is crucial for depth. Avoid peeking during cooking to ensure tenderness. Adjust sauce consistency if preferred.

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