The leftovers keep well for several days and taste better the next day after the flavors have had a chance to meld together. I love slow-cooked meats like pot roast or beef back ribs. But there’s something unique about this oxtail stew. It is incredibly flavorful! Wonderfully fatty, tender meat that literally falls off the bone. It’s one of my favorite winter meals. Comfort food at its best! You will love this recipe if you like rich and aromatic beef stews. And the fact that you can make it right in your slow cooker - pretty much set it and forget it - is a huge bonus.
Ingredients
Variation
Instructions
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Recipe Card
Bone-in oxtails: I usually get them at Whole Foods. Sometimes, I need to special-order them. They’re also available online. Soy sauce: Or you can use a gluten-free alternative. Sesame oil: I like to use toasted sesame oil in this recipe. It’s so flavorful! Rice vinegar: White wine vinegar works too. I don’t recommend using distilled white vinegar. It’s too acidic. Honey: Just one tablespoon. It doesn’t make the oxtails sweet - it merely balances out the other favors. You can use a sugar-free alternative if you wish. Hot sauce: Much like the honey, this is not about making the dish spicy. It’s more about adding a layer of flavor. I like to use sriracha sauce. To season: Kosher Salt, black pepper, and garlic powder. You can substitute the garlic powder with three cloves of fresh minced garlic. Cornstarch: A small amount to help thicken the stew.
I place them in the slow cooker pan, add ¼ cup of water, close the lid, and cook on low for 8 hours. The result is just as good, although it has a different flavor profile. Place the oxtails in your slow cooker pan. Whisk the remaining ingredients except for the cornstarch. Pour them over the oxtails. Cover and cook on low for 8 hours. Serve the oxtails with the rich sauce. Despite the difference in sizes, you can cook all these pieces together, and they’ll all come out perfectly tender.
Mashed cauliflower Cauliflower rice Zucchini noodles Spaghetti squash noodles Mashed butternut squash
I also like to add a green vegetable, such as:
Roasted asparagus Roasted broccoli Roasted green beans
I reheat them gently in the microwave, covered, at 50% power. You can freeze the leftovers for up to three months.
