Crockpot Oxtails Recipe Soul Food Recipes

SOUTHERN SMOTHERED OXTAILS

Steps:

• Season the oxtails with 2 tsp kosher salt, and 1 tsp black pepper.
• Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
• Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
• Next pour the vegetable oil into a large pan, and place the pan over medium heat.
• Once the oil is nice and hot, add the oxtails in, and brown them.
• Once the oxtails are nice and brown remove them from the pan, and put them in the slow cooker.
• Return back to the pan with the hot oil.
• If they are burnt pieces in the pan, pour out the oil, strain, clean the pan, then pour the strained oil back into the pan.
• Start adding the remaining flour into the pan, but only a little bit at a time.
• Whisk continuously.
• Once the flour is brown, and resembles " chunky peanut butter", slowly pour in the beef broth or water.
• Whisk while you pour!
• Make sure everything is lump free, then turn the heat from medium to high.
• Once the gravy reaches a full boil, reduce the heat to medium, and add in the sliced onions, and garlic.
• Stir the gravy, and do a taste test.
• Add as much salt & pepper that you think you may need.
• Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.
• Make sure that the oxtails are nicely covered with gravy, then set the slow cooker on high.
• Let cook for 8 hours.
• Once done serve with mashed potatoes, rice, or whatever you'd like.
• Enjoy!

SLOW COOKER OXTAIL STEW

Steps:

• Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
• Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
• Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
• Ladle into bowls and season with salt and pepper.

CROCKPOT BRAISED OXTAILS

Steps:

• Heat oil in a large skillet. Brown oxtails on all sides. Remove oxtails to a plate and add carrots and onions to the skillet; cook 10 minutes until soft. Add paprika, salt, saffron and pepper; stir well.
• Place 1/4 of vegetables in a 4-quart crockpot. Add oxtails in a single layer. Repeat layers and continue until vegetables and oxtails are all used up. Add any juices left in the plate plus the 1/4 cup water.
• Cover and cook on LO heat for 8-9 hours.