Slow Cooker Oxtail Soup is a hearty stew that oozes rich broth and juicy, tender meat that’s comforting, cold or warm, at any time of the year. Oh and don’t forget to serve it with a loaf of bread, preferably a baguette. Because you need to soak up the soup for a better dining experience.
Who says soups are only good in the winter? I can’t wait to indulge in certain times of the year. Sorry, patience is not my forte when it comes to food.
We got a lot of requests for slow cooker oxtail soups and stews. You, my dear reader, are in the heart of this lady and will fulfill your request while also satisfying her craving for oxtail. Win-win, isn’t it? 😉
What is oxtail soup?
If you’ve never tried oxtail before, you’re seriously missing out. Beef tails are full of bones and connective tissue, and when cooked for hours they develop a rich, luscious, soup-like flavor. And don’t forget the bones. There’s nothing like biting your bones and enjoying all the flavors! No worries, I won’t judge.
This oxtail soup recipe is packed with delicious broth and a variety of herbs and seasoning flavors. Combining beef broth with tomato paste makes for a flavorful and delicious combination for this often-ignored entree. No, I’d rather have that. Otherwise the price will go through the roof.
recipe ingredients
As with most stew recipes, I preferred to sear the oxtail on the stovetop first rather than put everything in the slow cooker. The extra 10 minutes are for the oxtail to caramelize, creating a rich flavor in the finished dish.
- oxtail – Medium-cut oxtails are great for soups and are tender and meaty like short ribs.
- aromatic – Onions, garlic and green onions are seasonings that give the best flavor to almost any dish.
- seasoning – This oxtail crockpot has a party of spices including allspice, thyme, smoked paprika, curry and Worcestershire sauce. And of course, the pleasant heat of Scotch Bonnet Pepper makes it even more delicious.
- tomato paste ・ Add a spicy sweetness with tomato paste and ketchup.
- Bouillon – Bouillon powder or cubes make it richer and more flavorful, capturing the essence of real meat.
- vegetable – Cannellini beans, carrots and potatoes provide additional flavor and nutrients for a deliciously balanced meal.
How to make slow cooker oxtail soup
bake oxtail soup
- Rub – Season the oxtail with salt and pepper. set aside.
- oxtail brown – Heat oil (2-3 tablespoons) in a large cast iron or pan over medium heat until hot. When using cast iron, use only about a tablespoon of oil. Add the oxtail and sauté, stirring frequently, until the oxtail is browned, removing any browned bits from bottom of pan. Drain oil if desired, leaving 1-2 tbsp.
- Sauté – Add onion, green onion, garlic, thyme, allspice, Worcestershire and smoked paprika and stir for about 1 minute. Stir in the scotch bonnet peppers, tomato paste, broth, and curry powder and stir for an additional minute.
in slow cooker
- transfer – Then put the carrots, beans and potatoes into the cooking pot or slow cooker.
- add water – Deglaze the pan with about 2 cups of water, slowly pour into the slow cooker and add about 2-3 cups. Add more or less water at the end.
- cooking – Cover and cook over low heat for 7-8 hours or until desired tenderness. Take out and serve with rice or baguette.
recipe variations
- oxtail swap – Replace the oxtail with other beef cuts or lamb for new flavors!
- liquid sub – Substitute broth for water and add red wine for a deliciously bold and deep flavor. Reduce water and gravy too!
- more vegetables – If you like your soup full of vegetables, try adding sweet potatoes, cabbage, and turnips. Corn is also a great addition.
tips and tricks
- Get a well-trimmed oxtail if possible. If not, remove as much visible fat as possible before cooking.
- Oxtail soup tends to be too oily for some people, so a spoon is used at the end of the cooking process to remove excess fat from the top of the dish.
- You can also cook it the day before, refrigerate it, and skim off the congealed fat on top.
- Roasting the oxtail gives it a nice caramelization, but don’t pack the pan over so it browns instead of steam.
advance instructions
If you’re a fan of recipes that are even better the next day, this Best Oxtail Recipe Slow Cooker is for you! Once it has hardened, you can skim off the fat.
Alternatively, cook the dish according to the directions and transfer to an airtight container or freezer-safe resealable bag.Then store in the refrigerator or freezer. Thaw in the refrigerator overnight and reheat before serving.
How to eat and store
Of course, it’s also great to have piping hot tail soup from the pot with your favorite bread. Hot, yum!
Oh yeah, this gravy is OK in the refrigerator!it keeps well 3-5 days in refrigeratoror you can freeze for 3 months.
Tips: Pack leftovers in serving sizes in freezer-safe resealable bags for easy thawing and reheating.
FAQ
It’s not required, but it definitely adds flavor. It also traps all the juices inside, keeping the meat tender and moist. In addition, caramelized meat is much tastier than boiled or stewed meat.
Using a stove top takes about 2 1/2 to 3 hours to simmer. If you are in a hurry, we recommend high pressure cooking for 40 minutes in a pressure cooker. Or 7-8 hours with a crockpot set on low.
It’s a cut from the underrated tail, with meaty, marbled fat. Collagen-rich bones create a thick, thick broth, perfect for stews and slow-simmered soups!
Yes, it has a lot of collagen that is good for you. Delicious and nutritious when eaten with vegetables!
What goes well with oxtail soup in the slow cooker
The umami of this gravy is exquisite, so why not consider making a side dish that is light and mellow, such as homemade? skillet cornbread, jasmine riceagain Caribbean rice and beans.
Try More Soul Food Oxtail Recipes
Conclusion
Slow cooking is the best way to make oxtail soup. A slow cooker does not heat your home as well as a stove or oven. Want more easy and delicious recipes?Follow me please Facebook and Instagram.
see how to make
This blog post was originally published in June 2017 and has been updated with additional tips, new photos, and videos.
slow cooker oxtail soup
Oozing rich broth and juicy, tender meat, hearty stews are comforting, cold or warm, at any time of the year. Oh and don’t forget to serve it with a loaf of bread, preferably a baguette. Because you need to soak up the soup for a better dining experience.
Preparation: Ten minutes
cooking: 7 time Ten minutes
total: 7 time 20 minutes
Asian
procedure
-
Season the oxtail with salt and pepper. set aside.
-
Heat the oil (about 2-3 tablespoons) in a large cast iron or saucepan over medium heat until hot. When using cast iron, use only about a tablespoon of oil. Add the oxtail and sauté, stirring frequently, scraping any browned bits off the bottom of the pan until the oxtail is browned. Drain oil if desired (leave about 1-2 tablespoons).
-
Add the onions, green onions, garlic, thyme, allspice, Worcestershire sauce, and smoked paprika, and stir, about 1 minute. Add scotch bonnet pepper, tomato paste, broth and curry powder and stir for an additional minute.
-
Then put it in a crockpot or slow cooker with carrots, beans and potatoes.
-
Deglaze the pan with about 2 cups of water, pour gently into the slow cooker, and add another 2-3 cups of water.
-
Cover and cook over low heat for 7-8 hours or until desired tenderness. Take out and serve with rice or baguette.
Tips and notes:
- Get a well-trimmed oxtail if possible. If not, remove as much visible fat as possible before cooking.
- Oxtail soup tends to be too oily for some people, so a spoon is used at the end of the cooking process to remove excess fat from the top of the dish.
- You can also cook it the day before, refrigerate it, and skim off the congealed fat on top.
- Roasting the oxtail gives it a nice caramelization, but don’t pack the pan over so it browns instead of steam.
- Nutrition information is provided as a courtesy only. Please note that this is an estimate and not a guarantee. Ingredients can vary greatly depending on the product used.
Nutrition Facts Table:
Serving: 240g| | calorie: 258kcal (13%)| | carbohydrates: 11g (Four%)| | protein: twenty fourg (48%)| | obesity: 12g (18%)| | saturated fat: Fourg (twenty five%)| | cholesterol: 83mg (28%)| | sodium: 466mg (20%)| | potassium: 337mg (Ten%)| | fiber: 2g (8%)| | sugar: Fiveg (6%)| | Vitamin A: 12945IU (259%)| | Vitamin C: 12.1mg (15%)| | calcium: 55mg (6%)| | iron: 3.8mg (twenty one%)
