Slow Cooker Braised Beef Oxtail
Rancher Sarah
6
20 minutes
8 hours
450
American
This Slow Cooker Braised Beef Oxtail recipe creates tender and succulent oxtail that has been slow-cooked to perfection. The meat is first seared to develop a rich caramelized crust, then braised in a flavorful broth until it becomes melt-in-your-mouth tender. The slow cooker method allows for an easy hands-off cooking process, making it ideal for busy days. The oxtail is infused with aromatic herbs and spices, resulting in a mouthwatering dish that will satisfy your cravings for hearty comfort food. Serve it with steamed rice or creamy mashed potatoes for a complete and satisfying meal.
Ingredients
- 3 lbs Beef Oxtail
2 tablespoons Flourish & Roam Cooking Tallow
- 1 Onion, diced
- 3 Garlic Cloves, minced
- 2 Carrots, sliced
- 2 Celery Stalks, sliced
- 2 tablespoons Tomato Paste
- 2 cups Beef Broth
- 1 cup Red Wine
- 2 Bay Leaves
- 1 teaspoon Dried Thyme
- Salt and Pepper, to taste
Directions
Heat cooking tallow in a large skillet over medium-high heat.
- Sear the oxtail on all sides until browned. Transfer to the slow cooker.
- In the same skillet, cook onions, garlic, carrots, and celery until softened.
- Add tomato paste and cook for an additional minute.
- Pour in the red wine, scraping the bottom of the skillet to release any browned bits.
- Transfer the vegetable mixture to the slow cooker.
- Add beef broth, bay leaves, thyme, salt, and pepper to the slow cooker.
- Cover and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the oxtail is tender and falling off the bone.
- Once cooked, skim off any excess fat and discard the bay leaves.
- Serve the braised beef oxtail hot, garnished with fresh herbs if desired.
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