Oxtail, which comes from a cow’s tail, requires slow, low cooking heat. Using a slow cooker with a range of seasonings and browning the meat before cooking can enhance the flavor. Cooking time varies depending on the amount of meat and liquid added. A savory gravy can also be made using the meat’s juices.
Oxtail doesn’t actually come from an ox — this cut of beef commonly comes from a cow’s tail. The meat has a lot of flavor but requires slow, low cooking heat. Preparing the oxtail in the slow cooker provides the moist heat needed to help tenderize the oxtail. Cover it completely with water or a seasoned marinade while the meat is cooking, and let it cook for 8 to 10 hours. Browning the meat before adding it to the slow cooker and using a range of seasonings can also add to the overall flavor of the dish.
Salt and pepper aren’t the only seasoning options when preparing oxtail, and cooking the meat in a slow cooker gives plenty of time for the flavors of your seasonings to absorb. Thyme, yellow or brown mustard, chopped onions, and tomato sauce are all popular additions to oxtail dishes. Depending on their location, some cooks may also add chopped celery, carrots, potatoes and green peppers.
When cooking oxtail in the slow cooker, you should use the lowest heat setting. Browning the meat before placing it in the slow cooker improves its taste and appearance. This step is similar to preparing meat for braising. You should heat the olive oil in a pan on the stove and brown both cut surfaces of the oxtail. If the cuts are thick, the meat can be turned on the edge to brown the sides.
For best cooking results, slow cookers should be at least half but no more than two-thirds full. Filling them to the brim increases cooking time and causes uneven cooking. The amount of liquid added also affects the cooking time. It should be enough to completely cover the meat without being overdone. Any recipe designed to cook oxtail in an oven over low heat can be adapted for slow cooking.
The amount of oxtail being cooked will help determine cooking time. A recipe that calls for two to three hours in the oven will take at least eight hours in the slow cooker. Cooking in the slow cooker on high heat takes only four to six hours, but high heat is not recommended for this dish. The best way to speed up the cooking process in a slow cooker is to start the dish and resist the temptation to lift the lid to take a peek inside. Each time you open the lid, the cooking time increases by 15-20 minutes.
One benefit of preparing oxtail in the slow cooker is that it also allows you to create savory gravy using all of the juice from the meat. About an hour before the end of the cooking time, you can mix water with cornstarch or white flour, open the lid and add the mixture to the pot. A quick stir of the contents of the slow cooker will mix and incorporate the thickener with the juices and create a flavorful gravy when cooked through.
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