The Ultimate Slowcooker Oxtail Recipe.

With the overwhelming success (and demand for more crockpot recipes) of the Slow-cooker Curry Goat recipe, I thought I’d share another Caribbean classic done in the very same crock-pot (slow-cooker). Fall off the bone tender oxtail, in a rich stew gravy like moms and grandma make, but in a slowcooker. Seasoned as we’d normally do in the Caribbean, these oxtails are slowly braised for tenderness and to infuse every piece with tons of mouth-watering flavor. Set it and forget it.. the perfect recipe for busy (and lazy) individuals.

You’ll Need…

4-5 lbs oxtails (cut, trimmed and washed with water and lime or lime juice)
3/4 tablespoon salt
1/4 teaspoon black pepper
1 tablespoon Caribbean Green Seasoning
1 teaspoon Worcestershire sauce
1 scotch bonnet (optional)
2 tablespoon tomato paste (concentrated tomato)
4 sprigs thyme
1 large tomato (diced)
2 scallions (chopped)
3-5 cloves garlic (smashed)
1 medium onion (diced)
1/2 teaspoon Caribbean Browning
1 teaspoon dark soy sauce
1 star anise
1 large carrot (cut into thick wheels)
1 teaspoon grated ginger
1 Bay-leaf
1 beef cube (stock)
1 cup water
1 1/2 teaspoon brown sugar
1 1/2 tablespoon parsley (chopped fine)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the soy sauce, browning and Worcestershire sauce. Remember to wash your hands with soap and water immediately after handling Scotch Bonnet peppers.

Place the prepared oxtails (get your butcher to cut it for you – 1 inch pieces) into a large bowl or in the crock pot you’ll be using. For better results you can season and marinate this overnight. I didn’t.

Add the salt, dark soy, grated ginger, tomato paste (puree), Caribbean Green Seasoning, black pepper, Worcestershire sauce, thyme, scallions, garlic, onion, carrot, tomato, star anise, scotch bonnet, Caribbean Browning, 1 beef stock cube and water. Mix and marinate if you want.

Set the slowcooker to high and add the bay leaf and brown sugar. Cover and let it cook on high for 5 1/2 hours or until fork tender. Times may vary depending on how thick you cut your oxtails, how old the cow was when butchered and the temperature of your slowcooker.

After 5 1/2 hrs, taste for salt and adjust accordingly. Remove the pieces of oxtails and big pieces of carrots and set aside. Pour the gravy into a sauce pan and bring to a boil. Reduce by about 30%, then use a whisk or potato masher and break everything up in the pan to thicken. Being careful, strain so all the thick stuff is removed and you have a smooth sauce. Bring back to a simmer and add the parsley. Adjust the salt if you wish. (watch the video below to follow along).

Pour 1/2 (or all) onto the oxtails we set aside and the rest can be saved to a gravy boat to pour onto any starch you serve these tasty oxtails with.

Packed with tasty Caribbean flavors and fork tender, there’s no easier way to make stewed oxtails. Your family, friends and tastebuds can thank me later (smile).

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

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Slow Cooker Caribbean Oxtails

Cuisine: Jamaican, Trinidadian Courses: Beef Recipes, Main Dishes, Soups & Stews Recipe Keys: Dairy Free Gluten Free Non Vegetarian S Slow Cooker

Prep Time 15 mins Cook Time 5 hrs Total Time 5 hrs 15 mins

Diet:

B Beef

Description

Set-it-and-forget-it Caribbean-style oxtails slow-cooked with fragrant herbs, aromatics, and hearty gravy for melting tenderness.

Ingredients

• 4-5 lbs oxtails (cut, trimmed and washed with water and lime or lime juice)
• ³⁄₄ tablespoon salt
• ¹⁄₄ teaspoon black pepper
• 1 tablespoon Caribbean Green Seasoning
• 1 teaspoon Worcestershire sauce
• 1 Scotch Bonnet pepper (optional)
• 2 tablespoon tomato paste (concentrated tomato)
• 4 sprigs thyme
• 1 large tomato (diced)
• 2 stalks scallions (chopped)
• 3-5 cloves garlic (smashed)
• 1 medium onion (diced)
• ¹⁄₂ teaspoon Caribbean Browning
• 1 teaspoon dark soy sauce
• 1 star anise
• 1 large carrot (cut into thick wheels)
• 1 teaspoon grated ginger
• 1 bay leaf
• 1 cube beef stock
• 1 cup water
• 1 ¹⁄₂ teaspoon brown sugar
• 1 ¹⁄₂ tablespoon parsley (chopped fine)

Instructions

Video ON

1. In a slow cooker add Oxtail (4 pound).
   
2. Season with Salt (3/4 tablespoon), Dark Soy Sauce (1 teaspoon), Fresh Ginger (1 teaspoon), Tomato Paste (2 tablespoon), Green Caribbean Seasoning (1 tablespoon), Worcestershire Sauce (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Fresh Thyme (4 sprig), Scallion (1 bunch), Garlic (3 clove) and Onion (1).
   
3. Add in the Tomato (1), Carrot (1), Star Anise (1), Bay Leaf (1), Scotch Bonnet Pepper (1), West Indian Browning (1/2 teaspoon), Beef Stock Cube (1) and Water (1/2 cup).
   
4. Mix everything well and add Brown Sugar (1 1/2 teaspoon).
5. Set your slow cooker on high and let it cook for 5 1/2 hours.
6. Remove the bay leaf, sprigs of thyme and star anise.
   
7. Remove the meat from the gravy and set aside.
8. Skim the fat off the gravy and add it to a pan set over medium heat.
9. Whisk it continuously to reduce the sauce.
10. Strain the gravy and reduce further. Add in the Fresh Parsley (1 tablespoon).
    
11. Pour the sauce over the oxtail. Serve and enjoy!
    

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