Slow cooking oxtails yields tender, flavorful meat that falls off the bone, making it a perfect dish for cozy dinners. Here’s a simple and tasty recipe to get you started!

Ingredients

• 2-3 pounds oxtails

• 1 tablespoon olive oil

• 1 large onion, chopped

• 2-3 garlic cloves, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 can (14.5 oz) diced tomatoes

• 2 cups beef broth

• 1 cup red wine (optional)

• 2 tablespoons Worcestershire sauce

• 1 teaspoon thyme (dried or fresh)

• 1 teaspoon bay leaves

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Instructions

1. Sear the Oxtails:

   • Heat olive oil in a skillet over medium-high heat.

   • Season oxtails with salt and pepper, then brown them on all sides for about 5-7 minutes. Remove from skillet and set aside.

2. Sauté Vegetables:

   • In the same skillet, add chopped onion, garlic, carrots, and celery.

   • Sauté for about 5 minutes until softened.

3. Combine Ingredients:

   • In your slow cooker, add the browned oxtails, sautéed vegetables, diced tomatoes, beef broth, red wine, Worcestershire sauce, thyme, and bay leaves.

4. Slow Cook:

   • Cover and cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender and falling off the bone.

5. Finish and Serve:

   • Once cooked, remove the oxtails and let them rest for a few minutes.

   • Skim off any excess fat from the sauce and adjust seasoning.

   • Serve the oxtails over mashed potatoes, rice, or polenta, and drizzle the sauce on top. Garnish with fresh parsley if desired.

Tips for Perfect Oxtails

• Marinate: For extra flavor, marinate the oxtails overnight with herbs and spices.

• Thicken the Sauce: If you prefer a thicker sauce, you can mix cornstarch with water and stir it in during the last 30 minutes of cooking.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Enjoy your slow-cooked oxtails!