Description
Southern Slow Cooker Oxtails is a classic comfort dish featuring tender oxtails slow-cooked in a rich beef gravy with onions, bell peppers, garlic, tomato paste, herbs, and warm Southern spices for deep, savory flavor.
Ingredients
- 4.4 lbs (2 kg) oxtails, trimmed of excess fat
- ½ cup all-purpose flour
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 ½ tsp smoked paprika
- 1 ½ tsp kosher salt
- 1 tsp freshly cracked black pepper
- 3 tbsp vegetable oil
For the Gravy:
- 1 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- ½ cup all-purpose flour
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- ½ tsp cayenne pepper (optional)
- 3 sprigs fresh thyme
- 1 bay leaf
- salt and pepper to taste
Instructions
Pat oxtails dry and toss with flour, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
Heat oil in large skillet over medium-high. Sear oxtails 3-4 minutes per side until deeply browned. Transfer to slow cooker.
Make gravy: In same skillet, sauté onion and bell pepper 5 minutes. Add garlic and tomato paste, cook 1 minute. Sprinkle flour over vegetables and cook 2 minutes, stirring constantly.
Gradually whisk in beef broth until smooth. Bring to simmer, then stir in Worcestershire and cayenne. Pour gravy over oxtails in slow cooker. Add thyme and bay leaf.
Cover and cook on LOW 8 hours until meat is fork-tender. Skim excess fat from surface before serving. Adjust seasoning with salt/pepper.
Serve over creamy mashed potatoes or buttered rice, spooning plenty of rich gravy over each portion.
- Prep Time: 20 min
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Homemade