Slow Cooker Crockpot Oxtails

These Slow Cooker Crockpot Oxtails are easy to make and served tender and juicy thanks to slow cooking. Pair these with mashed potatoes, carrots, and homemade gravy.

Course dinner, lunch

Cuisine Jamaican, Southern

Keyword crockpot oxtails, fall off the bone oxtails, oxtails in Crockpot, slow cooker oxtails

Prep Time 20

Cook Time 6

Servings servings

Calories 564kcal

Author Brandi Crawford

Equipment

Slow Cooker

Ingredients

2-3 pounds raw oxtails
2-3 cups broth Any broth: beef, chicken vegetable, etc. See notes.
2-3 garlic cloves Minced
1/2 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

1/2 tablespoon brown sugar or sweetener
1 teaspoon allspice
1/2 teaspoon smoked paprika
1/2 teaspoon ground thyme
1/4 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

You can sear all sides of the oxtails beforehand if you wish.

I like to use enough broth to cover the oxtails. The amount you need for this will vary based on the size of your slow cooker and the height of your oxtail. I cover the oxtail fully with broth because that will help them cook faster/more tender.

You can add any vegetables you like to this recipe.

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!).

Nutrition

Serving: 12oz | Calories: 564kcal | Carbohydrates: 10g | Protein: 62g | Fat: 28g