There are many ways to make oxtails. As a matter of fact everyone and their mama has their own recipe for their special oxtails. As you all know, I like to keep it simple and delicious. I will be using regular ingredients that you can find at ANY store.
Keep in mind that oxtails tend to be very fatty, so be sure to cut the fat off before you cook them!
These oxtails took 6 hours to cook in my slow cooker.
For my red sauce I am using 1 cup Cabernet Sauvignon (the red wine I can never pronounce right), 2 cups tomato sauce, and two cups water.
For my seasonings I used garlic powder, garlic salt, seasoning salt, black pepper, and onion powder.
Off camera I chopped up some carrots, celery, and onions, and added them into the slow cooker after the oxtails had cooked for 3 hours.
My 4th hour of cooking the oxtails, I added 1/2 of all purpose flour to help thicken the red sauce. I then added some potatoes( already peeled, and chopped) into the slow cooker.
I let the oxtail stew cook for another 2 hours.
Oxtail Stew with Red Sauce
- 4 lb oxtails
- 1 tablespoon olive oil
- 2 teaspoons onion powder
- ½ teaspoon black pepper
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 1 cup red wine (or substitute beef broth)
- 2 cups tomato sauce
- 2 cups water
- 4 carrots chopped
- 1 onion chopped
- 2 ribs celery chopped
- ½ cup all purpose flour
- 4 potatoes peeled and quartered
- Dried parsley flakes
- Trim fat from Oxtails.
- Place in a large bowl and drizzle with 1 tablespoon olive oil.
- Sprinkle oxtails with onion powder, black pepper, garlic salt, garlic powder and seasoning salt, coating all sides.
- Using your hands, massage seasonings into oxtails.
- Add oxtails to crock pot.
- Add in red wine (or beef broth), tomato sauce and water.
- Make sure oxtails are emerged in liquids.
- Cover and set timer for six hours.
- After 3 hours add in chopped vegetables: carrots, onion and celery.
- After 4 hours, stir in ½ cup all purpose flour and then add in potatoes.
- Cook two more hours.
- When done, garnish with dried parsley flakes.