Oxtail Slow-Cooker is a rich, hearty and loaded with vegetables Oxtail dish and so easy to make too ! This IS the best recipe and I have been making it for years.

Hubby’s all-time favorite dish – Slow-Cooker OXTAIL ! I never even change the vegetables in this recipe, as the carrots and potatoes just works so well.

I do not make this a lot, as it is a very rich dish, red meat and all that. But there was never a question what would be the main dish on Father’s Day.

He never actually asked for it, but after 35 years together, I think we can read one another’s mind ! Really, I do believe that.

One thing they (anyway, who is this “they” everybody, me included, always mention ..? mmm) say, which I absolutely do not believe is the fact that the longer two people are together, the more they look like one another .. no, no, no waayy!

My late father-in-law could cook up a storm, without having to go out to the grocery store first – he just used whatever was on hand.

He was the one who introduced me to mussels .. yeah, mussels ! I did not grow up eating “foreign” stuff like that, .. and Oxtail ? Never, even heard of it before my father-in-law made it.

Ate the mussels – now love it ! Do try my recipe for Mussels in Lemon Garlic-Butter Sauce ! But it was still a few years until I finally made my first oxtail dish.

The recipe I am sharing today was the first one I used (have it written down on a piece of paper – no idea where it came from at first, but it is from a readers compilation of recipes in a magazine’s cook book).

Over the years I tried other recipes as well, but this is still the best. It is very saucy, and literally finger-lickin’ good.

More Slow-Cooker recipes you might like:

• Red Wine Lamb Shanks (Slow-Cooker)
• Best Slow-Cooker Pot Roast
• Beef Carbonnade
• Split Pea and Ground Beef Soup
• Slow-Cooker Beef Ravioli

Oxtail Slow-Cooker

Oxtail Slow-Cooker

Linda Nortje

This Oxtail cooked in the Slow-Cooker turns out so tender and fall-off-bone - with a delicious rich sauce

4.55 from 144 votes

Print Recipe Pin Recipe

Course Dinner

Cuisine South-African

Prep Time 20 minutes mins

Cook Time 7 hours hrs 40 minutes mins

Total Time 8 hours hrs

Cook ModePrevent your screen from going dark

Servings 6 Servings

Calories 950 kcal

Ingredients

  

1x2x3x

• 2 large Onions cut into rings
• 1 tablespoon Vegetable Oil for frying
• ½ cup Flour seasoned with Salt and Pepper
• 1.8 kilogram Oxtail cut into 5cm (2″) pieces ( 4 pounds )
• 2 cups Boiling Water (approximately)
• ⅓ cup White Vinegar
• ⅓ cup Brown Sugar
• 6 Carrots peeled and cut into rings
• 450 grams Baby Potatoes peeled or not ( 1 pound )
• ½ packet Oxtail Soup Powder (use Beef if Oxtail is not available)

Instructions

 

• Saute the Onions in a little oil until soft and slightly brown, remove from pan and keep aside.
• Roll the Oxtail pieces in the Seasoned Flour and fry all sides until just browned.
• Place the Oxtail, together with the sauteed Onions in the slow-cooker, cover with Boiling water, add the Vinegar and Brown sugar, cover with lid and cook on HIGH for 4 hours.
• Add the Carrots and Potatoes to the slow-cooker and cook on high for another 2 – 3 hours until the veggies are soft.
• Add the Oxtail soup powder to thicken (1/2 pack should do – but check after another 5 minutes) and cook until thickened 5 – 10 minutes.

Nutrition Facts

Oxtail Slow-Cooker

Serving Size

 

1 Serving

Amount per Serving

Calories

950

% Daily Value*

Fat

 

46

g

71

%

Saturated Fat

 

17

g

106

%

Polyunsaturated Fat

 

22

g

Cholesterol

 

278

mg

93

%

Sodium

 

288

mg

13

%

Carbohydrates

 

43

g

14

%

Fiber

 

4

g

17

%

Sugar

 

15

g

17

%

Protein

 

86

g

172

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Linked up at: WEEKEND POTLUCK – The Country Cook