Slow Cooker Oxtail

Oxtail covered with a rub, browned and slow cooked with carrots, onions and a broth. If you don’t know what Oxtail is, it is the tail of an ox or cattle.

Rinse and pat dry the oxtail pieces.

Combine the brown sugar, soy sauce,

salt, garlic powder and pepper.

Rub the wet mixture all over the meat.

Add the oil to a large skillet over medium heat,

once hot add the oxtail, browning on all sides.

Remove meat to a plate and set aside.

Add the onion, carrots, beef broth, ketchup and

thyme to the skillet. Stir, bring to a simmer and

cook until the onion is about halfway cooked through.

Add the veggies and broth to the slow

cooker then add the browned meat.

Cook on low for 8-10 hours or

high for 4-5 hours then serve.

Slow Cooker Oxtail


  • 2-3 pounds oxtail
  • ¼ cup light brown sugar, packed
  • 1 Tbsp. soy sauce
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 2 Tbsp. oil
  • 1 medium onion, sliced
  • 3 large carrots, peeled and sliced 1/2” thick
  • 1 – 14.5 oz. can of beef broth
  • 1 Tbsp. ketchup
  • 1 tsp. dried thyme 


  1. Rinse the oxtail and pat dry.
  2. Combine brown sugar, soy sauce, salt, pepper and garlic powder. Rub the mixture all over the meat.
  3. Heat the oil over medium heat in a large skillet until hot. Add the meat and brown on all sides. Remove to a plate and set aside.
  4. In the same skillet add the onions, carrots, beef broth, ketchup and thyme. Stir and bring to a boil then simmer until the onions are almost tender. Carefully pour veggies and broth into the slow cooker.
  5. Add the browned oxtail to the slow cooker.
  6. Cook on high for 4-5 hours or low for 8-10 hours then serve.


    • They are so expensive at the store. We buy a side of beef and the other person that gets the other sides doesn’t want them so I take them, along with the tongue and heart! Lol

  1. That look so incredibly delicious. I have a great fondness for ox tail! Such a tasty treat and your recipe looks wonderful.

    If you’re curious about other ways to cook it, the Filipino “Kare Kare” dish is an ox tail cooked in peanut butter stew. Delicious! Caribbean style with plantains are also yum.

    I’m craving ox tail now thanks to you! 😆

    • I should have asked you for a recipe! I remembered you saying you loved it a while back. I couldn’t get anyone else to eat it…chickens! It might be because the grandkids were here and I reconstructed the tail when I took it out of the package! They didn’t believe it was a tail until then. 🤣

  2. Diane, this looks amazing. It made me grow hungry just reading it, I love oxtail! Honestly – I cannot wait to see more of your recipes!

    I cam across your blog because you had previously liked my old blog ‘The life of a safari guide’. I have very recently created a new blog which not only features my safari guide adventures, but my further photographic and wild travels. I hope you will be interested and give it a follow. Thank you again for following my first blog 🙂

  3. My father used to like it and we’d buy oxtail soup at the butcher store as a treat for him. It was a German butcher shop with all kinds of unusual foods you couldn’t buy elsewhere.

  4. A hearty meal! We don’t have a slow cooker and normally prepare this dish over the fire – yes, it does take several hours (and a few bottles of wine 😉), but the end result is always a mouth full of flavour … and even better the next day!

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