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Crock-Pot Oxtail Stew

Carlton Haynes is the innovative, professional chef by trade who loves to cook.

Crock-pot Oxtail Stew

Stews are just cool weather comfort foods that is enjoyed by everyone young and old.

Stews are just cool weather comfort foods that is enjoyed by everyone young and old.

Crock-pot Oxtail Stew

I took out my crock-pot today because my mouth was watering for a nice stew with celery, carrots onions even potatoes...You know what I am talking about with all the herbs and spices and seasonings to bring all of those flavors together but I was not sure what kind of meat to marry with the stew, We always use beef cubes or pot roast I wanted something different so I looked in my deep freezer and I found some oxtails that looked nice and meaty so I went with that because the crock-pot is perfect for them to cook low and slow and easy so come on and follow me so we can make this recipe together.

Crock-pot Oxtail Stew


2 pounds of oxtails

1/3 cup of flour

1 teaspoon dried marjoram

1 14-oz can of diced tomatoes

2 14-oz can of beef stock

1 large onion, cut into wedges

3 baking potatoes peeled and cubed

3 carrots, peeled and sliced thick

1 large celery stalk, diced

2 tablespoons of olive oil

Sea salt to taste

Smoked black pepper to taste


To begin working on your stew turn your crock pot on to high add two tablespoons of olive oil so it can get hot at this point grab your oxtail season with a little salt and pepper rub it into the meat, now grab your flour place in medium bowl add your marjoram blend well then coat your oxtails shake off any extra flour the place in the crock-pot so it can cook a little on all sides.

Now that we have browned all sides of the oxtail lets add the diced tomatoes, onions, carrots and potatoes mix it up as best you can then add your beef stock mix well then cover and cook on low 10 to 12 hours, or until the oxtails are tender and falling off the bone at this point taste and season to your liking if it's needed then serve and enjoy. Now if you have any left-over don't waist it or toss it out re-event it to a great tasting Boneless Oxtail and Broccoli Soup, Check out the recipe below.

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Boneless Oxtail and Broccoli Soup

Meaty oxtails with the meat taken off the bone just made the a really great dish as a left-over meal with extra fresh ingredients of bold great flavors.

Meaty oxtails with the meat taken off the bone just made the a really great dish as a left-over meal with extra fresh ingredients of bold great flavors.

Boneless Oxtail and Broccoli Soup

Left-overs, some of us don't like to eat the same thing twice and some of us just either give them away or throw them in the trash, I say we should just re-event them just like i have done with this oxtail stew that I made the oxtail stew there was about a half a pot left and it set for a day before I notice that no one was going to eat anymore that's we I decides to re-event it and turn the oxtail stew into a Boneless Oxtail and Broccoli Soup and I will say this it was awesome come me and make this great tasting dish.

Boneless Oxtail and Broccoli Soup


1 pound of oxtail meat taken off the bone

the left-over bones that you took the meat off

2 tablespoons of corn starch

fresh cracked black pepper, (to taste)

2 tablespoons of soy sauce

2 nice size shallots thinly sliced into strips

2 teaspoons of minced garlic

1 teaspoon of fresh grated ginger

2 tablespoons of olive oil

sea salt, (to taste)

5 cups of beef broth

3 cups of fresh broccoli florets

1 teaspoon of fish sauce

2 teaspoons of fennel powder

1 tablespoon of butter


Before we begin you must remember that these oxtails are left-overs from another dish and they are fully cooked so you really don't have to do any cooking of the oxtails, just remember to use a sharp paring knife to remove as much meat as you can and keep the bones to be used to add extra flavor to the broth.

Now let's put this great tasting soup together and it's really simple to make, Using a sharp paring knife remove as much meat as you can off the bone. In a large mixing bowl, add the oxtail meat season well with fresh cracked black pepper the corn starch, soy sauce, fennel powder and fish seasoning mix well to make sure it's all combined well, Then pour the ingredients in to a large zip lock bag push all the air out then seal so it can marinate.

Let's get started cooking using a large heavy-duty pot over a medium heat add your olive oil when it heats up add your shallots and sauté when the shallots start to brown add the minced garlic and fresh grated ginger let sauté for another minute then remove to a plate cover until needed.

Now that you removed the shallots and all the seasonings and spices add 3 cups of beef broth a long with the oxtail bones and stir and scrape the bottom of the pot, the bones are going to add more flavor and depth to the overall dish and the broth will help deglaze the little bits that was left in the pot after we removed the shallots.

Let the bones simmer on medium low heat for 30 minutes then add your marinated meat mix well and let this continue to simmer for a few more minutes the corn starch is going to thicken just a little to give the soup some body, after a few more minutes has pass and I mean a few no more than 5 minutes remove the oxtail bones and throw out the bones, add your shallots and the remainder of your broth then increase the heat up to medium

Let the soup come to a boil add the broccoli florets and let the broccoli florets cook until fork tender but still have a little snap to them, Now add the butter this is going to add more body and richness to the oxtail and broccoli soup now taste if need be adjust by using the sea salt and crack black pepper to taste when you are satisfied with the taste serve and enjoy

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2016 Chef Carlton Haynes

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