oxtails

Slow Cooker Oxtail Soup -  a hearty stew with rich broth and succulent tender meat that&#39;s comforting and perfect any time of the year cold and warm season.

Slow Cooker Oxtail Soup

oxtail cut up medium pieces

salt and pepper

cooking oil

onion chopped

onions

garlic

thyme

pimento seeds, ((allspice))

Worcestershire sauce

smoked paprika

scotch bonnet pepper

ketchup /tomato paste

bouillon powder

curry

carrots

oz cannellini beans, (drained, rinsed)

potatoes,

water

Season oxtail with salt and pepper. Set aside.

In a large cast-iron or saucepan, heat oil (about 2-3 tablespoons) over medium heat, until hot. If using a cast-iron, only use about a tablespoon of oil. Add the oxtail and sauté stirring frequently any browned bits off the bottom of the pot until oxtail is brown. Drain oil if necessary (leave about 1-2 tablespoons).

Add onions, green onions, garlic, thyme, allspice, Worcestershire, smoked paprika, and stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon, curry powder, and stir for another minute.

Then add to crockpot/slow cooker, together with carrots, beans, and potatoes.

Deglaze pan with about 2 cups of water, gently pour into the slow cooker, add about 2-3  cups. You may adjust for with more or less water at the end.

Cover and cook on LOW  for about  7-8 hours or until desired tenderness has been reached. Remove and serve with rice and or baguette.

Oxtail bones make a rich and delicious homemade beef stock. This beef stock recipe is used as the base for making french onion soup.

Make Homemade Beef Stock Using Oxtails

onion

celery

Tablespoon peppercorns

bay leaves

Remove oxtails from packaging and place in a slow cooker. Add all ingredients to the cooker and allow to cook on low heat for at least 12-18 hours.

When the cooking has completed remove all ingredients from the stock.Hint: To do this I use two large bowls. One bowl with a colander atop where I scoop out the bone, meat and vegetables into the colander and allow them to drain into the bowl. Remove the meat and vegetables from the colander and set aside. Place the colander over the second bowl and pour the stock into the colander to remove all particles from the broth.

Place stock in these plastic containers and either use right away or store in the refrigerator and use within 4-5 days or freeze for up to 3 months.

Enjoy!   Be sure to check out my French Onion Soup Recipe!

This hearty, warming recipe is inspired by Jamaican and West Indian oxtail stews. Oxtail is a cut that benefits from a long cook time: Here, it falls off the bone and is surrounded by an incredibly rich gravy with a lot of body. Worcestershire sauce is traditional and balances the dish’s earthy, spicy and sweet flavors. The butter beans add a slight bite to counter the tender meat. But back to that gravy: Sop it up with naan or roti, or serve it over coconut rice and peas.

Oxtail and Butter Beans

coarse kosher salt

black pepper

vegetable oil

scallions,

yellow onions, chopped

Jamaican curry powder

pimento seeds (allspice berries)

Scotch bonnet peppers, pierced through the flesh with a paring knife

chicken stock concentrated paste chicken bouillon cube

tomato paste

browning sauce, preferably Grace brand

garlic cloves, grated

ginger

butter

Season oxtails with salt and pepper. Set aside.

In a large pot over medium, heat oil. Add the oxtails in batches, taking care not to crowd the pan, and brown, scraping the bits off the bottom of the pan, about 3 minutes per side. (You want a deep-brown crust to form on the outside.) Drain some of the oil, leaving about 2 tablespoons in the pan, and move oxtails to a plate.

Add scallions, onions, Worcestershire sauce, curry powder, paprika, pimento seeds and thyme, and sauté for about 5 minutes until the onions are translucent. Add Scotch bonnet peppers, bouillon, tomato and browning paste, and stir for 1 minute. Add garlic and ginger, and sauté for another 30 seconds.

Add oxtails to the pot, along with enough liquid to completely cover the meat. Bring to a boil and let simmer until tender (depending on the oxtail size and preference), about 2 to 3 hours, stirring occasionally.

Once oxtails are tender, add butter beans to heat through, about 5 minutes and up to 10 or 15, if you like a more tender bean. Remove the thyme sprigs and Scotch bonnet peppers; remove the pimento seeds as you see them, or if you like. Taste and adjust seasoning, and serve hot with rice and peas, and sweet plantains.

Oxtail soup is a Korean soup recipe that also goes by the name Kkori Gomtang. It is the perfect meal on a cold day! This soup is best if you refrigerate it for 24 hours.

Oxtail Soup (Kkori Gomtang)

Korean white radish

garlic (minced)

kosher or sea salt and pepper (to taste)

green onions (scallions) (diced)

Start by soaking the oxtails in cold water for about one hour to drain out the blood. You can change out the water after 30 minutes if desired.

Discard the water and place the oxtails in a large pot, along with about 12-13 cups of water. Bring the pot to a boil and then turn down to a simmer. Let simmer for about 3-4 hours, adding more water (about 2 cups) if the water reduces to half at the 3-hour mark. Throughout this entire time, you'll want to skim off any impurities that rise to the top.

Allow the pot to cool and remove the oxtails from the pot, place into a separate bowl. Cover and refrigerate. Cover the pot with the lid and refrigerate that overnight as well.

The next morning, all of the fat will be solidified. Scoop off the fat and discard. Bring the pot to a boil, add the oxtails back in, along with the radish chunks. Season generously with salt, pepper and garlic. Lower to a simmer and cook for about 20-30 minutes. Taste, and season with more salt and pepper if needed. When ready to serve, garnish with diced green onions and serve with steamed white rice and kimchi, or kimchi fried rice.

Onion Soup - Traditional French

yellow onion (3 medium thinly sliced yellow onions)

sweet vidalia onions (2 medium sweet Vidalia Onions thinly sliced)

unsalted butter (3 tablespoons unsalted butter)

olive oil (1 tablespoon olive oil)

½ teaspoon sugar (½ teaspoon sugar)

unbleached all-purpose flour (1 tablespoon unbleached all-purpose flour)

beef stock (5 cups beef broth)

oxtail (1 pound oxtail)

red wine (1 cup red wine)

thyme (2 fresh thyme sprigs)

tablerspoons cognac (3 tablespoons cognac)

French bread (4 slices French bread)

Gruyere cheese (1 cup grated Gruyere cheese)

salt and pepper (salt and pepper)

Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.

Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.

Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.

Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.

Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.

Turn on the broiler. Leave the door open while reaching the temperature.

Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.

Put the soup terrine under the broiler until the cheese melts.

Serve immediately.

These oxtails are slow-cooked until they are fall-off-the-bone tender, then smothered in a homemade onion and garlic gravy. You can&#x27;t beat this flavor!

Southern Smothered Oxtails

beef oxtails

all-purpose flour (to brown the oxtails)

all-purpose flour (for the gravy)

tbsp worcestershire sauce

tsp kosher salt

tsp black pepper

beef broth OR water

salt & pepper

Season the oxtails with 2 tsp kosher salt and 1 tsp black pepper.

Drizzle the Worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.

Next, sprinkle 1/4 cup of flour all over the oxtails and make sure that the oxtails are coated with the flour.

Next, pour the vegetable oil into a large pan and place the pan over medium heat.

Once the oil is nice and hot, add the oxtails to the pan and brown them on every side.

Once the oxtails are nice and brown, remove them from the pan and put them in the slow cooker.

Return back to the pan with the hot oil. If they are burnt pieces in the pan, pour out the oil, strain, clean the pan, then pour the strained oil back into the pan.

Brown the Oxtails

Start adding the remaining flour into the pan, but only a little bit at a time. Whisk continuously.

Once the flour is brown and chunky in texture, slowly pour in the beef broth or water. Whisk while you pour! Make sure everything is lump free, then turn the heat from medium to high.

Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions and garlic.

Stir the gravy and do a taste test. Add as much salt &amp; pepper as you need to taste.

Make the Onion Garlic Gravy

Turn the heat off and pour the gravy into the slow cooker covering the oxtails.

Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high. Let cook for 8 hours.

Once done, serve with mashed potatoes, rice, or whatever you&#39;d like.

Enjoy!

Slow Cook the Oxtails

https://www.youtube.com/watch?v=aHmo734HmVM

Hey friends! Let’s make some Southern Smothered Oxtails in the slow cooker: https://iheartrecipes.com/southern-smothered-oxtails/

This recipe for Southern Smothered Oxtails is super simple. Unlike a lot of other soul food style oxtails, I don’t use a ton of ingredients. Also, I use very basic ingredients such as garlic, kosher salt, and onions to season up the oxtails & gravy. To make everything super easy, I use my slow cooker. This prevents me from standing in the kitchen all day. Everything about this recipe is golden!

Find the recipe here: https://iheartrecipes.com/southern-smothered-oxtails/

Timestamps for video:
0:10 - Place washed and trimmed oxtails into a bowl.
0:15 - Season the oxtails with salt and pepper.
0:26 - Sprinkle with parsley flakes. 
0:33 - Drizzle on Worcestershire sauce.
0:42 - Toss to coat.
0:44 - Sprinkle on all purpose flour.
0:52 - Toss to coat.
0:56 - Brown all surfaces of the oxtails in oil.
1:12 - Remove the oxtails from the pan.
1:17 - Slowly add all purpose flour to the pan.
1:20 - Whisk until lump free.
1:36 - Once darkened, add water.
1:40 - Continue to whisk until smooth.
1:54 - Bring it to a boil.
2:00 - Add sliced onions.
2:08 - Add minced garlic.
2:13 - Season with salt and pepper.
2:19 - Mix well.
2:25 - Add the oxtails to a slow cooker.
2:34 - Pour the gravy over the oxtails.
2:46 - Cover and cook for 8 hours.
3:04 - Serve over mashed potatoes or rice. Enjoy!

Loved this Southern Smothered Oxtails recipe? Here are some more recipes to try:
Baked Smothered Oxtails: https://iheartrecipes.com/baked-smothered-oxtails/
Greens with Smoked Oxtails: https://iheartrecipes.com/greens-with-smoked-oxtails/
Barbecue Oxtails Made in the Slow Cooker: https://iheartrecipes.com/barbecue-oxtails-slow-cooker-recipe-soul-food/
Stovetop Oxtails: https://iheartrecipes.com/stove-top-oxtail-recipe/

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Slow Cooker Southern Smothered Oxtails | I Heart Recipes

This smoked oxtail recipe combines the best of Southern barbecue and soul food, delivering tender, smoky, flavorful meat. 

Smoked Oxtail

Soul Food Seasoning (or your favorite BBQ rub)

beef broth

Preheat your smoker to 275°F or set up your grill for indirect cooking.

Once the smoker is ready, add your preferred smoking wood for flavor.

Generously sprinkle soul food seasoning over the oxtails, ensuring an even coating.

Place the seasoned oxtails on the smoker for 1 hour. Flip them and continue smoking for an additional hour or until the desired bark is achieved.

While the oxtails are smoking, bring the beef broth to a boil in a pot.

Once the broth is boiling, gently transfer the smoked oxtails into the pot. Lower the heat to a simmer and cook until the oxtails are tender enough to fall off the bone.

Plate the oxtails and, if desired, ladle some of the flavorful broth over them.

I love oxtail in all forms, but this smoked version was out of this world. The cooking method was perfect for an expensive cut as I like to get the most flavor out of it.

I love slow cooked meat, and wow...these smoked oxtails were super flavorful and so tender! I served mine with a side of collard greens and they were perfect for Sunday dinner.

I made you smoked oxtail recipe using cajun seasoning instead and it came out perfect. Everybody loved the smoky flavor and the meat got super tender! I'm going to try the recipe again with your Soul Food seasoning, too!

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Top 7 oxtails recipes from across the web

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Top Tags

Slow Cooker Oxtail Soup

Make Homemade Beef Stock Using Oxta...

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Southern Smothered Oxtails

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The most viewed oxtails recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine