Active time: 20 minutes Total time: 8 hours, 20 minutes
Collagen-rich and deeply flavorful, there’s a reason this thrifty cut is trending with home cooks and chefs alike. Oxtail and contains meat, bones and cartilage, which melt into a delicious sauce when braised in the slow cooker. Look for meaty pieces that are least 2 1/2–3 inches (6.25–7.6cm) or larger in diameter for the best value.
Slow Cooker Braised Oxtail and Carrots
- 4 pounds (1.8kg) oxtails
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoons no salt-added tomato paste
- 1/2 cup (118ml) dry red wine
- 1 1/2 cups (355ml) low-sodium beef broth
- 1 teaspoon granulated garlic or garlic powder
- 2 bay leaves
- 1 (2-inch/5cm) sprig rosemary
- 1 large yellow onion, chopped
- 3 large carrots (475g), cut into 1/2-inch (1.3 cm) thick coins
- 2 celery stalks, sliced
- 1 large parsnip, chopped
- 2 tablespoons cornstarch
Season the oxtails with pepper and salt. Heat the oil in a large non-stick pan over medium-high heat. When the oil is hot, add the oxtails to the pan. Cook, turning occasionally, until browned all over, about 10 minutes. Add to the slow cooker.
Pour off the fat in the pan. Return the pan to medium-high heat and add the tomato paste. Cook, stirring constantly, until it begins to brown, 1 minute. Add the wine and simmer for 1 minute, scraping up the brown bits on the bottom of the pan. Add the broth, granulated garlic, rosemary and bay leaves and stir to combine.
Pour the wine mixture over the oxtails in the slow cooker. Nestle the vegetables around the oxtail. Cover and cook on low in a large (6.5qt/6L) slow cooker for 8–9 hours.
Transfer the oxtails and vegetables to a large serving bowl with a slotted spoon. Discard the bay leaves and rosemary sprig. Cover meat and vegetables with foil. Set aside.
Pour the cooking liquid into a gravy separator and let stand for a few minutes so the fat rises; discard the fat. Pour the defatted cooking liquid into a small saucepan. (Alternatively, pour the cooking liquid into a large measuring cup and spoon the fat off the top and discard.) Bring the cooking liquid to a boil over medium-high heat and simmer for 4 minutes.
In a small bowl, combine the cornstarch with 2 tablespoons water and stir to combine. Add to the cooking liquid and simmer until thickened, about 2 minutes. Season sauce with additional pepper, if desired. Pour the sauce over the oxtails and vegetables and serve.
Serves: 6 | Serving Size: 2 medium oxtails, 2/3 cup (156g) vegetables, 1/3 cup (79ml) sauce)
Nutrition (per serving): Calories: 326; Total Fat: 15g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Cholesterol: 66mg; Sodium: 390mg; Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 7g; Protein: 30g