Print

Hearty Southern Slow Cooker Oxtails

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Southern Slow Cooker Oxtails transform humble beef tails into fall-off-the-bone tender meat swimming in a rich, savory onion gravy that captures the heart of soul food comfort. This dump-and-go recipe requires just 15 minutes of prep before the crockpot works its magic for 8 hours.

Ingredients

Beef oxtails – 3-4 lbs, cut into 2-inch pieces, patted dry

All-purpose flour – 1/2 cup, for dredging and thickening

Vegetable oil – 1/4 cup, neutral for browning

Yellow onions – 2 large, sliced thin for sweetness

Garlic cloves – 6, minced fresh

Beef broth – 4 cups, low-sodium

Worcestershire sauce – 2 tbsp, adds umami depth

Dried thyme – 1 tsp, or 2 sprigs fresh

Kosher salt – 2 tsp, adjust to taste

Black pepper – 1 tsp, fresh ground

Cayenne pepper – 1/4 tsp, optional for subtle heat

Water – 1/2 cup, for deglazing pan

Instructions

1. 1. Prep the oxtails: Pat oxtails dry with paper towels. Season generously with salt, pepper, and cayenne if using. Dredge pieces in flour, shaking off excess.

2. 2. Brown for flavor: Heat oil in large skillet over medium-high. Brown oxtails in batches, 3-4 minutes per side until golden. Transfer to plate.

3. 3. Build the gravy: In same skillet, cook onions 5 minutes until softened. Add garlic 1 minute. Sprinkle in leftover flour; cook 2 minutes for roux. Deglaze with water. Add broth, Worcestershire, thyme. Simmer 3 minutes.

4. 4. Slow cook: Transfer oxtails to 6-quart slow cooker. Pour gravy over. Cover and cook high 8 hours or low 10-12 hours until fork-tender.

Notes

Pro Tips: Don’t skip browning for rich flavor. For veggies, add carrots/potatoes after 6 hours. Store fridge 4 days, freeze 3 months. Reheat with broth splash.

Substitutions: Chicken broth ok; gluten-free flour; soy for Worcestershire.

Serving Ideas: Mashed potatoes, rice, collards, cornbread.

Nutrition

Find it online: https://yummyyrecipe.com/hearty-southern-slow-cooker-oxtails/