Description
Southern Slow Cooker Oxtails transform humble beef tails into fall-off-the-bone tender meat swimming in a rich, savory onion gravy that captures the heart of soul food comfort. This dump-and-go recipe requires just 15 minutes of prep before the crockpot works its magic for 8 hours.
Ingredients
Beef oxtails – 3-4 lbs, cut into 2-inch pieces, patted dry
All-purpose flour – 1/2 cup, for dredging and thickening
Vegetable oil – 1/4 cup, neutral for browning
Yellow onions – 2 large, sliced thin for sweetness
Garlic cloves – 6, minced fresh
Beef broth – 4 cups, low-sodium
Worcestershire sauce – 2 tbsp, adds umami depth
Dried thyme – 1 tsp, or 2 sprigs fresh
Kosher salt – 2 tsp, adjust to taste
Black pepper – 1 tsp, fresh ground
Cayenne pepper – 1/4 tsp, optional for subtle heat
Water – 1/2 cup, for deglazing pan
Instructions
1. 1. Prep the oxtails: Pat oxtails dry with paper towels. Season generously with salt, pepper, and cayenne if using. Dredge pieces in flour, shaking off excess.
2. 2. Brown for flavor: Heat oil in large skillet over medium-high. Brown oxtails in batches, 3-4 minutes per side until golden. Transfer to plate.
3. 3. Build the gravy: In same skillet, cook onions 5 minutes until softened. Add garlic 1 minute. Sprinkle in leftover flour; cook 2 minutes for roux. Deglaze with water. Add broth, Worcestershire, thyme. Simmer 3 minutes.
4. 4. Slow cook: Transfer oxtails to 6-quart slow cooker. Pour gravy over. Cover and cook high 8 hours or low 10-12 hours until fork-tender.
Notes
Pro Tips: Don’t skip browning for rich flavor. For veggies, add carrots/potatoes after 6 hours. Store fridge 4 days, freeze 3 months. Reheat with broth splash.
Substitutions: Chicken broth ok; gluten-free flour; soy for Worcestershire.
Serving Ideas: Mashed potatoes, rice, collards, cornbread.
- Prep Time: PT15M
- Cook Time: PT8H
- Category: Dinner, Main Course, Soul Food
- Method: Slow Cooker, Crockpot
- Cuisine: Southern, American
Nutrition
- Serving Size: 1/2 lb meat + gravy
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 150 mg