This rich and flavorful oxtail stew is also very healthy. Enjoy it as is, or on a bed of mashed cauliflower, for the perfect comfort food meal.
This oxtail stew is so incredibly flavorful. Wonderfully fatty, tender meat, that literally falls off the bone. It’s one of my favorite winter comfort food dishes. If you like slow-cooked, rich and aromatic beef stews, you will love this oxtail stew!
Is oxtail stew healthy?
I think it’s highly nourishing and very healthy. Oxtail, which is the tail of an ox cut into pieces, is a gelatin-rich meat. Gelatin has been shown to play a role in joint health and brain function and may improve the appearance of skin and hair. And while oxtail is fatty, current research says that saturated fats are harmless for most healthy people.
How long does it take for oxtails to get tender?
Oxtail meat is tough, but slow cooking it allows the meat to become very tender and the fat to soften and melt. I cook oxtail stew in the slow cooker on the low setting for 8 hours to get the best results.
Where to get oxtail
I get oxtail at my local Whole Foods. It’s readily available in the meat department. It’s also available online.
What about leftovers?
Leftovers keep very well in the fridge, in a sealed container, for 3-4 days. In fact, like many stews, they taste even better the next day. I reheat them gently, in the microwave, covered, on 50% power.
What side dishes go with oxtail stew?
Since it’s a wonderfully saucy dish, I like to serve it on top of something that would absorb those juices. So I almost always serve oxtail stew on top of mashed cauliflower. And then I add something green, such as roasted asparagus.
More slow cooker recipes that you might enjoy
- 3 lb. raw bone-in oxtails
- ¼ cup reduced sodium soy sauce (or coconut aminos)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt (omit if using soy sauce)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon cornstarch (or ½ teaspoon konjac flour)
- Place the oxtails in your slow cooker.
- In a medium bowl, whisk together the remaining ingredients except for the cornstarch. Pour over the oxtails, and stir to coat.
- Cook on low for 8 hours, until the meat is very tender.
- Temporarily transfer the cooked oxtails to a platter. Strain the liquids from the slow cooker into a saucepan. Return the oxtails to the slow cooker, cover with the lid, and set to WARM.
- Heat the cooking liquids on medium heat. Whisk the cornstarch with a tablespoon of cold water and stir it into the saucepan. Keep cooking the sauce, whisking often, until it has thickened into a rich glaze, about 5 minutes.
- Remove the oxtails from the slow cooker. Pour the sauce over the oxtails and serve.