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Slow cooker Haitian oxtail recipe

Slow Cooker Haitian Oxtail Recipe

Tender Haitian-style oxtails marinated with fresh epis, browned for deeper flavor, and slow-cooked with thyme, peppers, tomato paste, and beef broth until fork-tender. The natural collagen from the oxtails creates a rich, savory Haitian-style gravy perfect for serving over rice.
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Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Marinating Time 1 hour
Total Time 9 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: Caribbean-Inspired, Haitian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef oxtails
  • 3/4 cup Haitian epis
  • 1 tbsp fresh lime juice
  • 1 to 1 1/2 tsp kosher salt, depending on how salty the epis is
  • 1 tsp ground black pepper
  • 2 tbsp neutral cooking oil
  • 1 medium yellow onion, sliced
  • 1 green bell pepper, sliced
  • 2 tbsp tomato paste
  • 1 1/2 cups low-sodium beef broth
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 whole Scotch bonnet or habanero pepper, optional
  • 1 tbsp chopped fresh parsley, optional, for serving

Equipment

  • 6-quart slow cooker

Method
 

  1. Prepare the oxtails

    Trim away any very thick pieces of exterior fat, but do not remove all the fat. Pat the oxtails dry with paper towels.

  2. Season with Haitian epis

    Place the oxtails in a large bowl. Add the 3/4 cup Haitian epis, lime juice, salt, and black pepper.
    Massage or toss until every piece is thoroughly coated.

  3. Marinate

    Cover and refrigerate for at least 1 hour.
    For deeper seasoning, marinate for 4–12 hours or overnight.

  4. Heat the skillet

    Remove the oxtails from the refrigerator.
    Heat 2 tablespoons neutral oil in a large heavy skillet over medium-high heat.
    Lift the oxtail pieces from the marinade, allowing excess marinade to drip back into the bowl. Reserve the remaining marinade.

  5. Brown the oxtails

    Brown the oxtails in batches for about 2–3 minutes per side, until they develop a deep browned exterior.
    Do not overcrowd the skillet.
    Transfer each browned piece to the slow cooker.

  6. Cook the vegetables

    Reduce the skillet heat to medium.
    Add the sliced onion and green bell pepper and cook for about 2 minutes, stirring occasionally.

  7. Cook the tomato paste

    Add 2 tablespoons tomato paste.
    Cook for about 1 minute, stirring it into the vegetables and browned bits.

  8. Cook the reserved marinade

    Pour the reserved epis marinade into the skillet along with 1/2 cup of the beef broth.
    Bring the mixture to a full boil for a few minutes, stirring and scraping the browned bits from the bottom of the skillet.

  9. Fill the slow cooker

    Pour the skillet mixture over the browned oxtails.
    Add:
    Remaining beef broth, Thyme sprigs, Bay leaf, Whole Scotch bonnet or habanero, if using, Whole Scotch bonnet or habanero, if using
    The oxtails do not need to be completely submerged.

  10. Slow cook the Haitian oxtail

    Cover and cook on:
    LOW for 8–9 hours
    or
    HIGH for 5–6 hours
    LOW is preferred for the most gradual tenderizing.

  11. Check for tenderness

    Check one of the thickest oxtail pieces.
    The meat is ready when a fork enters easily and the meat loosens from the bone with very little resistance.
    If the meat is still firm or chewy, cover and cook for another 30–45 minutes, then check again.

  12. Remove excess fat

    Once the oxtails are tender, skim excess rendered fat from the surface of the cooking liquid.

  13. Thicken the Haitian-style gravy

    If the gravy is thinner than you prefer, carefully remove the oxtails and keep them warm.
    Transfer the cooking liquid to a saucepan and simmer uncovered for 5–10 minutes, or until reduced to your preferred consistency.
    Return the sauce to the oxtails.

  14. Serve

    Remove the bay leaf, thyme stems, and whole hot pepper.
    Taste the gravy and adjust the salt if needed.
    Garnish with chopped parsley and serve the Haitian oxtails hot with rice, rice and beans, plantains, or pikliz.

Notes

  • Use LOW when possible. Oxtail contains a lot of connective tissue, so a long, gentle cook produces the best texture.
  • Do not rely only on time. The thickest oxtail piece should be fork-tender before serving.
  • If the oxtail is still tough after the recommended cooking time, it usually needs more cooking, not less.
  • Do not completely cover the oxtails with broth. Slow cookers retain moisture, and excessive liquid can create watery gravy.
  • Taste your epis before adding all the salt. Some versions contain salt or bouillon.
  • Keeping the Scotch bonnet whole and unbroken gives the sauce aroma with less heat. For more heat, carefully pierce or chop it.
  • Brown the oxtails in batches for better color and deeper flavor.
  • Lime is used here for flavor, not to sanitize the raw beef.
  • If the finished gravy is watery, reduce it on the stovetop rather than adding excessive flour or starch.
  • For easier fat removal, refrigerate leftovers with the sauce. The hardened fat can be lifted from the surface before reheating.