Oxtails are a true Southern comfort food, and when you cook them low and slow in the Crockpot, the flavor is out of this world. The meat gets fall-off-the-bone tender, the gravy is rich and full of soul, and you don’t have to babysit the pot. I grew up seeing oxtails served at family gatherings. I've done all of the hard work for you and tested and retested this recipe so you don’t have to worry about tough meat or bland flavor.
Oxtails are the ultimate comfort food! I love to toss in broth and carrots and let it cook long and slow like stew!
Crockpot Oxtail Ingredients
- Oxtail: The star of the show. Oxtails are rich, meaty, and full of flavor thanks to all that bone and marrow. When you cook them low and slow, the meat turns fall-off-the-bone tender and the bones release collagen, giving the gravy that silky, melt-in-your-mouth texture.
- Broth: This is the base of the gravy. Broth adds depth and richness while keeping the meat moist as they cook for hours in the Crockpot. It’s what pulls everything together into that bold, savory sauce that’s perfect over rice.
- Garlic: Garlic builds the flavor from the ground up.
- Onions: Onions are a soul food essential. As they cook down, they add sweetness and body to the gravy. They practically disappear into the sauce but leave behind tons of flavor.
- Carrots: Carrots bring a subtle sweetness that balances the savory, smoky spices and hearty oxtail. Plus, they soak up the gravy while cooking, making them just as delicious as the meat.
- Liquid Smoke: This is the secret ingredient that makes slow cooker oxtails taste like they’ve been cooking over an open fire. Just a little adds that deep, smoky flavor that usually takes hours on a grill or smoker.
- Creole Seasoning and Smoked Paprika: These spices are where the Southern soul kicks in. Creole seasoning layers in bold flavors, while smoked paprika adds warmth and that extra hit of smokiness. Together, they season the gravy all the way through so there’s no bland bite anywhere on the plate. To make these with a Jamaican feel, use my Homemade Jerk Seasoning and Rub.
What are Oxtails
Oxtail can be found throughout Southern and Jamaican cuisine as the consumption of the meat dates back to a time in which no part of the animal was left for waste. The cut comes from the tail of the cow after it is skinned. From there, it is cut into round sections
They have tons of gelatin, collagen, and nutrients. I love to save the leftover broth from oxtail recipes for bone broth! You will see the liquid gold that remains in the pot after you prepare these. Liquid gold simply refers to the gelatin and nutrients.
Where to Buy Them/How to Pick and Shop for Them
I can grab oxtails from a local grocery store near my home, they typically specialize in selling cuts of meat like this. You may have to call around to find them. I've also noticed them in some Asian markets and even Walmart. The price per pound is often on the expensive side. I usually see them for $10-12 per pound.
Always look for meatier pieces while shopping. You can often find it sold in sections. There's only one tail on the cow, which results in a thin side vs a thick side. In general oxtail doesn't have a ton of meat.
How to Make Slow Cooker Crockpot Oxtails
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the oxtails. Pat the oxtails dry. Season them generously with Creole seasoning, smoked paprika, salt, and pepper.
- OPTIONAL Brown the meat. Heat a little oil in a skillet over medium-high heat. Sear the oxtails on all sides until browned. This step locks in flavor and makes your gravy richer.
- Layer the veggies. Add chopped onions, garlic, and carrots to the bottom of your slow cooker. These create a flavorful base for the oxtails to cook on.
- Add the broth: Pour in the broth and liquid smoke over the veggies.
- Add the oxtails. Place the oxtails on top.
- Cook low and slow. Cover and cook until the oxtails are fork-tender and the meat is starting to fall off the bone.
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Frequently Asked Questions and Pro Tips
This is optional. I will never say no to browning them first because searing oxtail really does lock in flavor from the spices and seasoning. BUT this can also be a simple dump and go recipe. So, it's your decision. It only takes a few minutes and makes a big difference.
Oxtails have a rich beef flavor. They are served tender and taste similar to short ribs or a tender and juicy pot roast, but much better.
You will want to cook these long and slow. I prefer to cook these on Low for 8-10 hours because I like really tender meat.
You can cook them on High for 4-6 hours, but they aren't as tender. (With how pricey these are, I would rather wait for the best results!).
That just means they need more time. Oxtails are a tougher cut of meat and need slow cooking to break down. Keep the lid on and let them go longer until they’re tender.
Save the broth from the pot once these have finished cooking! It's great for gravy and for beef broth to use a stock in other recipes like Lasagna Soup, Pizza Soup, and Sweet Potato Beef Chili.
Once you have your broth (I like to gather some of the cooked onions as well), you can use the same instructions and prep from my Turkey Gravy From Drippings recipe (substituting the oxtail broth for turkey drippings).
If the gravy is too thin, stir in a cornstarch slurry (equal parts cornstarch and water) during the last 30 minutes of cooking. You can also remove the lid at the end and let it cook uncovered to reduce and thicken.
Oxtails can be fatty. If you see a lot of oil floating on top, just skim it off with a spoon before serving. For an even lighter gravy, let it chill in the fridge and scrape off the hardened fat before reheating.
Absolutely. Carrots, potatoes, and celery all work well and soak up the flavor of the gravy. Add them in with the oxtails so everything cooks together.
Leftovers can be stored tightly sealed and covered for 3-4 days.
Yes! In fact, the flavor gets even better the next day. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
You can freeze leftovers tightly covered and sealed for up to a few months. Defrost overnight in the fridge.
The Best Way to Serve Oxtail
Oxtails shine with rice, buttermilk mashed potatoes, or even Southern cheese grits, something to soak up all that rich gravy. Don’t forget Southern cornbread on the side to wipe your plate clean. These recipes also work great:
Mashed Sweet Potatoes
Air Fryer Green Beans
Grilled Asparagus
Southern Black Eyed Peas
Slow Cooker Crockpot Pinto Beans
Make Ahead Crockpot Slow Cooker Mashed Potatoes
More Slow Cooker Recipes
Slow Cooker Crockpot Neck Bones
Slow Cooker Crockpot Turkey Necks
Slow Cooker Crockpot Black Eyed Peas
Slow Cooker Crockpot Cheeseburger Soup
Slow Cooker Chili Mac
Slow Cooker Crockpot Chicken Fajitas
Slow Cooker Chicken Stroganoff
Slow Cooker Crockpot Gumbo
If you're interested in a stovetop version of this recipe, check out our Tender Juicy Oxtail recipe.
Watch step by step instructions on how to make this recipe here on Youtube.
Slow Cooker Oxtail Recipe
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I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2-3 pounds raw oxtails
- 2-3 cups broth Any broth: beef, chicken vegetable, etc. See notes.
- 2-3 garlic cloves Minced
- ½ cup sliced onions I used white onions.
- 3 cups sliced carrots
Option 1 Southern Seasoning
- 1 tablespoon Creole Seasoning
- 1 teaspoon smoked paprika Regular paprika will work.
- salt and pepper to taste
- 1 teaspoon liquid smoke Optional for flavor.
Option 2 Jamaican Seasoning
- ½ tablespoon brown sugar or sweetener
- 1 teaspoon allspice
- ½ teaspoon smoked paprika
- ½ teaspoon ground thyme
- ¼ teaspoon ground cinnamon
- salt and pepper to taste
Instructions
Slow Cooker Instructions
- Pour the broth into the slow cooker and add the onions, garlic, and carrots.
- Season all sides of the oxtail with the spices.
- Placed the seasoned oxtails in the slow cooker.
- Slow cook for 8-10 hours on Low (preferred method) or 4-6 hours on High.
- Remove from the slow cooker and serve with the carrots and onions.
Instant Pot
- Add the broth, onions, garlic, and carrots to the Instant Pot. You will only need 1 cup of broth for this method.
- Season all sides of the oxtail with the spices and add them to the Instant Pot.
- Pressure cook for 60 minutes on Manual > Pressure Cooking. When the pot indicates it has finished, allow the steam to release naturally. Do not quick release. Allow the pin to drop on its own. Quick release will result in tough meat. This typically takes 20 minutes or more.
- Open the pot and serve with the carrots and onions.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Emily says
Love ox tails but haven’t ever made them at home. Brandi’s recipe came together in 5 minutes and is so flavorful!
staysnatched says
Can't beat 5 minutes!
Ashley says
Made the instant pot version tonight and it was amazing! The meat came out so tender and perfect. Subbed the Tony’s with Slap Ya Mama and it was delicious!
staysnatched says
I'm glad you enjoyed them!
Brenda Valencia says
Delicious recipe! It was so quick and easy,
set and forget. I cooked on low, but it took about 11 hours for my oxtail to become tender. I hadn’t used this slow cooker in years, therefore I’m not sure if it’s just my cooker lol. I added more salt than I thought and it turned out delicious!
staysnatched says
I'm so glad you enjoyed them!
Sateria says
I made the instant pot version. I’ve been craving some oxtails but have never cooked them myself. This recipe was everything!! Another recipe to add to the rotation!
staysnatched says
I’m glad you enjoyed them!
Lin J says
What can I use in place of the liquid smoke?
staysnatched says
Omit it if you don't want to use it.