Oxtail Stew: Easy Slow Cooker Recipe

Ingredients

Here's a list of the ingredients needed to make this hearty stew. The exact measurements are included in the recipe card below:

Bone-in oxtails: I get them at Whole Foods. Sometimes I need to special-order them.

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.

Kosher salt and black pepper: If using fine salt, reduce the amount you use by half.

Garlic powder: You can also use fresh minced garlic.

Cornstarch: A small amount to help thicken the stew. This is optional.

Variation

Sometimes, when pressed for time, I don't bother using the Asian-style ingredients listed in the recipe card. Instead, I sprinkle the oxtails with kosher salt, black pepper, garlic powder, smoked paprika, and ground cumin.

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.

Oxtail Stew Instructions

The detailed instructions are listed in the recipe card below. Here are the basic steps for making this recipe:

Place the oxtails in your slow cooker pan (Photo 1).

Whisk the remaining ingredients except for the cornstarch. Pour them over the oxtails. (Photo 2).

Cover and cook on low for 8 hours. (Photos 3-5).

Reduce the cooking liquids over medium heat, adding a slurry of cornstarch and water to help them thicken. Serve the oxtails with the rich sauce. (Photo 6).

A six-photo collage showing the steps for cooking an oxtail stew in the slow cooker.

Expert Tip

Since the oxtail is the tail of cattle, the pieces you'll get at your butcher's come in different sizes - the larger pieces are from the top of the tail, while the smaller ones are from its end. You can see the difference in the photo below.

Despite the difference in sizes, you can cook all these pieces together, and they'll all come out perfectly tender.

Different sizes of raw oxtails on a white platter.

Recipe FAQs

Are oxtails really the tail of an ox?

They used to come from the tails of oxen, hence their name. But nowadays, they come from cattle of both genders.

Much like internal organs (such as beef tongue, beef cheeks, or beef heart), eating them is an excellent way of utilizing the entire animal, the ethical choice for meat-eaters.

Do you have to brown oxtails before cooking?

No. Simply place them in the slow cooker pan without browning them first. They come out perfectly cooked and wonderfully tender.

How long does it take for oxtails to get tender?

This meat is tough, but slow cooking makes it tender, and the fat softens and melts. I cook this stew in the slow cooker on the low setting for 8 hours for the best results.

Where can you find oxtails?

I get them at my local Whole Foods. They are usually available in the meat department, although sometimes I need to special-order them. They are also available online at US Wellness Meats.

What is in the middle of oxtail?

In the middle of an oxtail, you'll find the bone and bone marrow. Around it are meat and fat. As you can see in the photo, the fat is trimmed by the butcher, but there's still a fair amount of it surrounding the meat; in addition, you can see the marbling - the intramuscular fat inside the meat.

Storing Leftovers

The leftovers keep well in the fridge, in a sealed container, for 3-4 days. In fact, like many slow-cooked stews, they taste better the next day since storing allows the flavors to meld.

I reheat them gently in the microwave, covered, at 50% power. You can freeze the leftovers for up to three months.