Slow Cooker Oxtail, Carrots & Potatoes


Have you ever eaten Oxtail? Oxtail is the tail of an ox or steer. I have wanted to try Oxtail for over a year now. We buy a side of beef every year so this year I asked for the tail. Oxtail is very expensive to buy in our local stores so that is why I haven’t tried it before.

Source: Laurie Lynard



Have you ever seen what oxtail looks like?

The picture above is about 2 – 1/2 pounds, or one tail.





In a small bowl mix the Adobo,

pepper and garlic powder. 

Toss the oxtail in the seasonings.



In a large frying pan over

medium heat, heat the oil.

 Brown the oxtail on all sides.



Add the oxtail, carrots, potatoes, bay

leaf and onion to the slow cooker.


In a small bowl, whisk the gravy

pouch with the beef broth. Pour gravy

mixture over the oxtail and veggies.

Cook on high for 5 hours. Turn slow

cooker to low and cook another 4-5 hours

or until the oxtail meat falls off the bones.



Serve in a bowl like a stew or without the liquid.


Slow Cooker Oxtail, Carrots & Potatoes



  • 2 – 1/2 to 3 pounds oxtail
  • 1 Tbsp Adobo Seasoning (Spanish seasoning)
  • 1 Tbsp pepper
  • 1 Tbsp garlic powder
  • 1 bay leaf
  • 3 medium potatoes, peeled and cut into 1″ chunks
  • 4-5 carrots, peeled and diced 1/2″ thick
  • 1 medium onion, diced
  • 2 – 14.5 oz cans of beef broth
  • 1 – dry brown gravy mix (makes 2 cups)
  • 3 Tbsp vegetable oil, or more if needed


  1. Rinse the oxtail with water. Pat dry with a paper towel.
  2. In a small bowl mix Adobo Seasoning, garlic powder and pepper. Toss oxtail in the seasoning coating all sides.
  3. In a large frying pan, heat oil over medium heat until hot. Add oxtail and cook on all sides until brown.
  4. Place the oxtail, potatoes, carrots, onion and bay leaf into a slow cooker.
  5. In a small bowl combine dry gravy mix and both cans of the beef broth. Pour over the meat and veggies.
  6. Cook in the slow cooker on high for 5 hours, turn slow cooker to low and continue cooking another 4-5 hours. Meat is done when using two forks to pull the meat off the bones.
  7. Serve as a stew with the liquid or eat without the liquid.











  1. Cripes, nostalia time, again. Guess this is what happens when you start outliving your peers for years. Anyway – must be 54 years since I last made oxtail stew. Close to your recipe though more Middle Eastern in flavors. At that time, my favorite meat market – remember those? – was in an ethnic Syrian neighborhood. Had all sorts of organ meats, plus the bits and pieces you wouldn’t find in a supermarket.

    Only had to be careful the “ox” wasn’t too old and funky.

  2. It’s really odd how expensive ox tails are. Believe it or not when I was young they were considered scraps so they were very inexpensive. Imagine my surprise when I priced them as an adult. This looks really good.

  3. Oxtail used to be one of the cheapest of the cheap meat offerings. Sadly now, along with chicken wings, lamb shanks beef cheeks, and all the other lovely slow cookers they’ve been re-discovered, and the prices have soared. Shame really. We get kangaroo tail in Oz which cooks up simarlarly.

    • I didn’t know kangaroo tail was used. I bought kangaroo frozen from a store and it was very dry. Probably because it was frozen. I bet it would be good fixed in a stew.

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