Like every tough cut of meat, oxtails are highly overlooked by lots of people. Plus, the name tends to make many shy away from it, as they fear it’s derived from the ox. But oxtails are, in truth, get from the tail region of the typical cattle used for other beef cuts. And if you haven’t cooked them, you’re missing a lot.
As mentioned before, oxtails are a touch beef cut, having lots of fiber and gelatin. Plus, the tissues are tightly packed to the bone, making it challenging to cook fast. But the best part about oxtail is you get more out of it when you let it cook for a longer time. And one great way to do this is to let it simmer in a crockpot.
Crockpot Oxtails Tips
Crockpot recipes are renowned for their lengthy processes, which is why they’re the best for releasing a robust blend of flavors. And with oxtails, this technique results in a sumptuous recipe at the end. Of course, it helps to take note of a few helpful tricks when cooking this beef cut in a slow cooker;
Use Bone-In- Slow-cooked oxtails taste best when cooked with the bone intact. As the recipe simmers gently, the marrow releases more flavor to the meat and sauce.
Cook Low and Slow-The richness of oxtail are best released when the meat is cooked at a low simmer for hours. As the heat gradually penetrates the fibers, it breaks them down to fall off the bone texture.
Season Generously-Because it takes such a long time to cook oxtail in a crockpot, you’ll want to fuse in as much flavor as possible. So, don’t be shy with the spices, herbs, aromatics, and seasonings. The recipe is open to paprika, black pepper, thyme, garlic, onions, shallots, rosemary, soy, hot sauce, sesame oil, and many others. You can even include honey or balsamic vinegar, as well as vegetables like potatoes, tomatoes, and carrots.
Be Patient-If you consider the lengthy duration of crockpot oxtail recipes a drag, remember this; the longer the meat cooks in the slow cooker, the more flavor is released from the bone marrow. So, the recipe is indeed worth the wait.
Keep Overnight-Slow-cooked oxtail is an undoubtedly tasty recipe. But if you want a more explosive flavor, keep the dish overnight before you eat it. The fat and flavors seep into the meat as it sits in the rich broth and gives you an even more delicious experience.
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Cooking Crockpot Oxtails
Cooking oxtails in the crockpot is pretty straightforward and doesn’t take much preparation. The main challenge, however, is waiting for it to be ready. But because you’re using a slow cooker, you don’t have to sit around and wait. As such, it makes a great dish to set in motion while you do other things.
To emphasize, here’s a brief of how oxtail is cooked in the crockpot;
- Wash and clean the meat thoroughly. If you’d prefer a less fatty result, try trimming the fat layer on the beef cuts.
- Add the washed meat into the crockpot and add the spices, seasonings, and other ingredients. Stir the contents, so they thoroughly mix.
- Cover the lid and cook for about three to four hours on HIGH or six to eight hours on LOW.
- Serve the oxtail warm and in the sauce.
You can also prepare the oxtails in the crockpot and serve the sauce separately like gravy. This method is most especially when the sauce is watery. The oxtails are first slow-cooked for about eight hours, and the cooking liquid is drained. Next, the liquid is heated on the stovetop, thickened with cornstarch, and spooned over the oxtails as they’re served.Print
- Three pounds bone-in oxtails
- ¼ cup soy sauce, reduced-sodium
- One tablespoon rice vinegar
- One tablespoon honey
- One tablespoon sesame oil
- One tablespoon cornstarch
- One teaspoon hot sauce
- One teaspoon garlic powder
- ½ teaspoon black pepper
- Wash the oxtails, pat them dry, and put them in the slow cooker.
- Combine the spices, soy sauce, vinegar, honey, and oil in a bowl and mix thoroughly. Pour the mixture over the oxtails.
- Cover the crockpot, program to LOW, and cook for eight hours. You want the meat tender and falling off the bone.
- Once the time is reached, drain the sauce into a saucepan and set the crockpot to WARM.
- Cook the sauce over medium heat and whisk in a blend of cornstarch and water. Stir and whisk until the sauce is thickened into a glaze- about three to five minutes.
- Serve the oxtails warm, with the thick sauce poured over them.
Another exciting way to prepare crockpot oxtails can be seen in this video recipe.