Slow Cooker Braised Oxtail Stew

Another traditional dish for the money conscious. This is a delicious hearty stew chock full of vegetables, and with slow cooked meat that falls off the bone and is wonderfully tender. It is perfect served with mash, though I had mine with a jacket potato, or there’s plenty of veggies in the pot (I had leftovers for the next day) so you could just have the one-pot dish, or replace some of the vegetables with potatoes.

This method is for a slow-cooker, it can be slow-cooked in a casserole in the oven on a low heat (150°C/Fan 130°C/Gas 2) for 4-5 hours, but it really is perfect for the slow-cooker.


Oxtail – 750g (2 inch slices) This recipe serves 2 (the bones are a lot of the weight)

Flour – 1 tablespoon

Tomato puree – 1 tablespoon

Red wine – 150ml

Olive oil – 1-2 tablespoons (for frying)

Onions – 2 (peeled and roughly chopped)

Garlic – 2 cloves (peeled and crushed)

Beef stock – 1 pint/500ml (hot)

Carrots – 2 (peeled and roughly chopped in about ½ inch chunks)

Leeks – half (peeled and roughly chopped in about ½ inch chunks)

Celery – 2 stalks (roughly chopped in about ½ inch chunks)

Swede – 1 small (peeled and roughly chopped in about ½ inch chunks)

Parsnip – 1 (peeled and roughly chopped in about ½ inch chunks)

Seasoning – mixed herbs, salt, pepper

Fresh flat leaf Parsley – a good handful (roughly chopped)

Equipment: Chopping board, knife, frying pan, wooden spoon, tongs, slow-cooker


  1. Put half the hot stock in the slow-cooker set on High.
  2. Fry off the onions in the frying pan with some olive oil until soft, add garlic and fry for another minute.
  3. Add the onions and garlic to the slow-cooker with the chopped vegetables.
  4. Trim the oxtail chunks of excess fat.
  5. Add more olive oil to the frying pan, if necessary, and brown off the meat on all sides.
  6. Sprinkle on the flour and stir in.
  7. Add the wine and simmer until the alcohol is cooked off (when it stops smelling of booze).
  8. Stir in the tomato puree, cook for another minute, then add to the slow-cooker and stir in with the seasoning (only a little salt at this point), add the remaining stock until the meat is just covered.
  9. Cook on High for 5-6 hours, or Low for 10-12 hours.
  10. In the last hour of cooking, taste the gravy, season accordingly and add the parsley.

2 comments on “Slow Cooker Braised Oxtail Stew

  1. […] good stew or casserole (such as my Slow Cooker Beef Stew, Braised Oxtail Stew or Big Batch Chicken Casserole recipes) is totally complete without tasty fluffy dumplings. […]

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