Slow Cooker Oxtail Stew Recipe

Oxtail: The star of the dish, providing rich flavor and tender meat.

Onion: Adds sweetness and depth to the stew.

Garlic: Enhances the overall flavor with its aromatic qualities.

Beef broth: Forms the base of the stew, adding richness and depth.

Carrots: Contribute sweetness and a slight crunch.

Celery: Adds a subtle, earthy flavor and texture.

Tomato paste: Thickens the stew and adds a rich, tangy flavor.

Thyme: Provides a fragrant, earthy note.

Salt: Enhances all the flavors in the stew.

Black pepper: Adds a hint of heat and complexity.

Olive oil: Used for browning the oxtail, adding a layer of flavor.

When browning the oxtail in the skillet, make sure to do so in batches if necessary to avoid overcrowding the pan. This ensures that each piece gets a proper sear, which enhances the flavor of the stew. Additionally, deglaze the skillet with a bit of the beef broth after browning to capture all the caramelized bits, then add this liquid to the slow cooker for an extra depth of flavor.

• oxtail - Substitute with beef short ribs: Beef short ribs have a similar texture and rich flavor, making them a good alternative for slow-cooked dishes.

• chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will have a lighter flavor.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative to carrots.

• sliced celery - Substitute with fennel: Fennel has a similar crunch and a slightly anise-like flavor that can add an interesting twist.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar depth of flavor, though the consistency will be thinner.

• dried thyme - Substitute with dried oregano: Dried oregano offers a different but complementary herbal note that works well in stews.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative.

• Allow the oxtail stew to cool to room temperature. This prevents condensation and ice crystals from forming, which can affect the texture and flavor.
• Transfer the stew into airtight containers or heavy-duty freezer bags. Make sure to leave some space at the top of the container or bag to allow for expansion as it freezes.
• Label the containers or bags with the date and contents. This will help you keep track of how long the stew has been stored.
• Store the oxtail stew in the refrigerator for up to 3-4 days. For longer storage, place the containers or bags in the freezer, where they can be kept for up to 3 months.
• When ready to reheat, thaw the stew in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the oxtail stew on the stovetop over medium heat, stirring occasionally until it is heated through. Alternatively, you can reheat it in the microwave, using a microwave-safe container and stirring halfway through the heating process.
• If the stew appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency.
• Garnish with fresh herbs, such as parsley or thyme, before serving to enhance the flavor and presentation.

• Large skillet: Used to brown the oxtail on all sides, which helps to develop a rich flavor.

• Slow cooker: The main cooking vessel where the oxtail and other ingredients will slowly cook over 8 hours to become tender and flavorful.

• Tongs: Handy for turning the oxtail pieces while browning them in the skillet.

• Chopping board: Essential for chopping the onion, slicing the carrots, and celery.

• Chef's knife: Used for chopping the onion and slicing the carrots and celery.

• Measuring cups: Used to measure the beef broth and sliced vegetables accurately.

• Measuring spoons: Used to measure the tomato paste, dried thyme, salt, and black pepper.

• Wooden spoon: Useful for stirring the ingredients together in the slow cooker.

• Garlic press: Convenient for mincing the garlic cloves.

• Serving spoon: Used to serve the finished oxtail stew.

• Fresh herbs: Optional garnish to enhance the presentation and flavor of the dish.

Pre-cut vegetables: Chop the onion, carrots, and celery the night before to save time in the morning.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Brown in batches: If your skillet is small, brown the oxtail in batches to ensure even cooking.

Slow cooker liner: Use a slow cooker liner for easy cleanup after cooking.

Instant pot option: Use an Instant Pot to reduce cooking time from 8 hours to about 1.5 hours.