Slow Cooker Oxtail

EE80F829-0A95-4F77-BC82-40E2888B8E6E

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.

 

05C72531-F502-4F4D-B337-0A806E786E84

Have you ever seen what oxtail looks like?

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

C8303103-E5C2-4938-A92B-1675570D22F9

Ingredients

In a small bowl mix the Adobo, pepper and garlic powder. 

Toss the oxtail in the seasonings.

C9F85C49-5EB4-4FEF-BCE6-9DF1C5B86AF4

In a large frying pan over medium heat, heat the oil.

 Brown the oxtail on all sides.

EE80F829-0A95-4F77-BC82-40E2888B8E6E

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.

856E37C7-987E-477A-8A11-71145981DEE5

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

Slow Cooker Oxtail

http://www.InDianesKitchen.com

856E37C7-987E-477A-8A11-71145981DEE5

Ingredients

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

Directions

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.

http://www.InDianesKitchen.com

Recipe adapted from Laurie Lynards recipe.

 

 

 

 

 

 

 

 

Advertisements

Categories: Roast Beef, Slow Cooker

26 Comments »

  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.

    Liked by 1 person

  2. 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.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s