Slow Cooker Oxtail Stew Recipe

Oxtail: The star of the dish, providing rich, meaty flavor and gelatinous texture.

Onion: Adds sweetness and depth to the stew.

Garlic: Enhances the savory profile with its aromatic qualities.

Beef broth: Forms the base of the stew, adding richness and umami.

Red wine: Optional, but adds complexity and depth to the flavor.

Tomato paste: Thickens the stew and adds a tangy sweetness.

Carrots: Contribute sweetness and texture.

Celery: Adds a subtle, earthy flavor and crunch.

Thyme: Provides a fragrant, herbal note.

Salt: Enhances all the flavors in the stew.

Black pepper: Adds a hint of heat and complexity.

When browning the oxtail in the skillet, make sure to do it in batches if necessary to avoid overcrowding the pan. This ensures that each piece gets a nice, even sear, which will enhance the overall flavor of the stew.

• oxtail - Substitute with beef short ribs: Beef short ribs have a similar texture and richness, making them a good alternative for slow-cooked dishes.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the stew well.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.

• beef broth - Substitute with chicken broth: Chicken broth can be used in a pinch, though it will result in a slightly lighter flavor.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar can add a similar depth and acidity to the stew.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar tomato flavor and thickness.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative.

• celery - Substitute with fennel: Fennel can add a similar crunch and a slightly different but complementary flavor.

• dried thyme - Substitute with dried rosemary: Dried rosemary offers a similar earthy flavor that works well in stews.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile.

• Allow the oxtail stew to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and potential spoilage.
• Transfer the cooled stew into airtight containers. For convenience, use portion-sized containers so you can reheat only what you need.
• Label each container with the date of preparation. This ensures you keep track of freshness and consume the stew within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the stew within 3-4 days. This keeps the flavors intact and the meat tender.
• For longer storage, place the containers in the freezer. The stew can be frozen for up to 3 months without significant loss of quality.
• When ready to enjoy, thaw the stew in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the stew on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even warming.
• If the stew appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency.
• Serve hot, and enjoy the rich, comforting flavors of your slow cooker oxtail stew once again.

• For stovetop reheating, place the leftover oxtail stew in a saucepan over medium heat. Stir occasionally to ensure even heating. Add a splash of beef broth or water if the stew appears too thick.
• To reheat in the microwave, transfer the stew to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.
• For oven reheating, preheat your oven to 350°F (175°C). Place the leftover stew in an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, or until the stew is warmed through. Stir halfway to ensure even heating.
• If you have a slow cooker, you can reheat the oxtail stew by placing it back in the slow cooker on the low setting for 1-2 hours, stirring occasionally.
• For a quick reheat, use a pressure cooker or Instant Pot. Place the stew in the pot and use the sauté function to heat it up, stirring occasionally. This method is fast and retains the flavors well.

• Skillet: Used to brown the oxtail on all sides, enhancing the flavor through caramelization.

• Slow cooker: The main cooking vessel where the oxtail and other ingredients will slowly cook to tenderness over 8 hours.

• Cutting board: Provides a stable surface for chopping the onion, garlic, carrots, and celery.

• Chef's knife: Essential for chopping the vegetables and mincing the garlic.

• Measuring cups: Used to measure the beef broth and optional red wine accurately.

• Measuring spoons: Necessary for measuring out the tomato paste, dried thyme, salt, and black pepper.

• Wooden spoon: Useful for stirring the ingredients together in the slow cooker.

• Tongs: Handy for turning the oxtail pieces in the skillet to ensure even browning.

• Ladle: Ideal for serving the hot stew once it's ready.

Pre-brown the oxtail: Browning the oxtail the night before can save you time in the morning.

Chop veggies in advance: Prepare and chop the vegetables the night before and store them in the fridge.

Use pre-minced garlic: Save time by using pre-minced garlic instead of mincing fresh cloves.

Opt for pre-made broth: Use store-bought beef broth to skip the step of making your own.

Combine ingredients ahead: Mix the beef broth, red wine, and tomato paste in a container the night before.