Slow Cooker Oxtail
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.
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
2 – 1/2 to 3 pounds oxtail
1 Tbl Adobo Seasoning (Spanish seasoning)
1 Tbl pepper
1 Tbl garlic powder
1 bay leaf
3 medium potatoes, peeled and cut into 1″ chunks
4-5 carrots, peeled and diced 1/2″ thick
2 – 14.5 oz cans of beef broth
1 – dry brown gravy mix (makes 2 cups)
1/2 cup vegetable oil
Rinse the oxtail with water. Pat dry with a paper towel.
In a small bowl mix Adobo Seasoning, garlic powder and pepper. Toss oxtail in the seasoning coating all sides.
In a large frying pan, heat oil over medium heat until hot. Add oxtail and cook on all sides until brown.
Place the oxtail, potatoes, carrots, onion and bay leaf into a slow cooker.
In a small bowl combine dry gravy mix and both cans of the beef broth. Pour over the meat and veggies.
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.
Serve as a stew with the liquid or eat without the liquid.
Recipe adapted from Laurie Lynards recipe.