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How Long to Cook Oxtails in a Slow Cooker

Basic Slow Cooker Oxtails

Tender slow cooker oxtails cooked in a rich, savory gravy. Cook them for 8–10 hours on LOW or 5–6 hours on HIGH, then test the thickest pieces for fork-tender doneness.
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Prep Time 20 minutes
Total Time 8 hours 20 minutes
Servings: 6
Course: Dinner
Cuisine: International
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds oxtails, fully thawed
  • 1½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon neutral cooking oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1½ cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Equipment

  • 6-quart slow cooker
  • Kitchen tongs
  • Measuring cups and spoons

Method
 

  1. Season the oxtails. Pat the oxtails dry with paper towels. Season them evenly with the salt, black pepper and smoked paprika.
  2. Brown the meat. Heat the oil in a large skillet over medium-high heat. Brown the oxtails in batches for 2–3 minutes per side. Transfer the browned pieces to the slow cooker.
  3. Cook the aromatics. Add the chopped onion to the same skillet and cook for about three minutes. Add the garlic and tomato paste and cook for another 30 seconds.
  4. Deglaze the skillet. Pour in the beef broth. Scrape the bottom of the skillet with a wooden spoon to release the browned bits.
  5. Fill the slow cooker. Pour the broth and onion mixture over the oxtails. Add the Worcestershire sauce, thyme and bay leaves.
  6. Slow cook the oxtails. Cover and cook for 8–10 hours on LOW or 5–6 hours on HIGH. Avoid opening the lid repeatedly.
  7. Check for tenderness. Start checking after eight hours on LOW or five hours on HIGH. Test several pieces, especially the thickest center-cut oxtail. The meat should be fork-tender and pull easily from the bone.
  8. Continue if necessary. When the thickest pieces are still resistant, cover and cook for another 30 minutes before testing again.
  9. Remove excess fat. Transfer the tender oxtails to a plate. Skim excess fat from the surface of the cooking liquid.
  10. Thicken the gravy. Mix the cornstarch with the cold water. Stir the slurry into the sauce and cook uncovered on HIGH for 10–15 minutes, or until slightly thickened.
  11. Finish the dish. Return the oxtails to the gravy. Taste, adjust the seasoning and serve hot.

Notes

  • The Recipe Maker cook-time field uses one fixed duration, so the card lists eight hours as the standard LOW cooking time. Some batches may require up to 10 hours.
  • For the faster method, cook the oxtails for 5–6 hours on HIGH.
  • Oxtail pieces vary in size. Always test several pieces and use the thickest one to judge doneness.
  • Browning improves flavor and color but does not significantly reduce the slow cooking time.
  • The oxtails do not need to be fully submerged. The liquid should reach approximately halfway up the meat.
  • Do not place frozen oxtails directly in the slow cooker. Thaw them completely in the refrigerator first.
  • Add drained canned butter beans during the final 30–45 minutes, when desired.
  • Do not thicken the gravy until the oxtails are fully tender.
  • Refrigerating the finished dish makes it easier to remove hardened surface fat.