Collagen-rich and deeply flavorful, there’s a reason this frugal cut is a favorite among home cooks and chefs alike. Oxtail contains meat, bone and cartilage, which melts into a delicious sauce when braised in the slow cooker. Look for meaty pieces that are at least 2 ½-3 inches or larger in diameter for the best value.
RD tip: If oxtail is hard to come by, you can swap them out with pretty much any meat-on-the-bone, such as short ribs, beef shanks, or even boneless chicken thighs.
Slow Cooker braised oxtail and carrots
Ingredients
- 4 lbs. (1814 g) oxtails
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoons without salt added tomato paste
- 1/2 cup (113 g) dry red wine (such as Pinot Noir or Merlot)
- 2 cups (360 g) low-sodium beef broth
- 1 teaspoon granulated garlic or garlic powder
- 2 bay leaves
- 1 small sprig of rosemary
- 1 large yellow onion, chopped
- 3 large carrots (475 g), cut into 1/2-in. thick coins
- 2 celery stalks, sliced
- 1 large parsnip, chopped
- 2 tablespoons cornstarch
Directions
Season the oxtails with pepper and salt. Heat the oil in a large non-stick pan over medium-high heat. When the oil is hot, add the oxtails to the pan (in batches if necessary to avoid crowding the pan). Cook, turning occasionally, until browned all over, approx. 10 minutes. Add to the slow cooker.
Pour off the fat in the pan. Return the pan to medium-high heat and add the tomato puree. Cook, stirring constantly, for about 2-3 minutes or until it begins to brown. Add the wine and simmer for another 1 minute, scraping up the brown bits on the bottom of the pan. Add stock, granulated garlic, rosemary and bay leaves and stir to combine.
Pour the wine mixture over the oxtails in the slow cooker. Place celery and onion around the oxtail. Cover and cook on low in a large (6.5qt/6L) slow cooker for 8-9 hours (or on high for 4-5 hours), until oxtail reaches an internal temperature of 190-205°Fadd parsnips and carrots during the last 2-3 hours of cooking.
Transfer the oxtails and vegetables to a large serving bowl with a slotted spoon. Discard the bay leaves and rosemary sprigs. Cover meat and vegetables with foil. Set aside.
Pour the cooking liquid into a sauce pan and leave it for a few minutes so that the fat rises; discard the fat (alternatively, pour the cooking liquid into a large measuring cup, let it sit for a few minutes, then pour the fat off the top and discard it.) Pour the defatted cooking liquid into a small saucepan. Bring the cooking liquid to the boil over medium-high heat and simmer for 4 minutes.
In a small bowl, combine the cornstarch with 2 tablespoons of water and stir together. Add to the cooking liquid and simmer until thickened, about 2 minutes. Season the sauce with additional salt and pepper if desired. Pour the sauce over the oxtails and vegetables and serve.
Serves: 6 | Serving size: 2 medium oxtails, 2/3 cup vegetables, 1/3 cup sauce
Nutrition (per serving): Calories: 628; Total fat: 33g; Saturated fat: 13g; Monounsaturated fat: 16g; Polyunsaturated fat: 2g; Cholesterol: 227mg; Sodium: 620 mg; Carbohydrate: 21g; Dietary fiber: 3g; Sugar: 5 g; Protein: 63g
Nutritional bonus: Potassium: 1194mg; Iron: 49%; Calcium: 7%; Vitamin A: 25%; Vitamin C: 15%
Originally published March 10, 2020; Updated April 2026