Slow Cooker Oxtail Soup

Slow Cooker Oxtail Soup is a hearty stew oozing with rich broth and succulent, tender meat that’s comforting any time of the year, cold and warm weather. Oh, and remember to serve it with a loaf of bread, preferably a baguette, because you’ll need it to soak up the soup for a more fantabulous dining experience.

Rich and scrumptious oxtail soup

Who says soups are only good during winter? I don’t know about you, but if anything hearty elicits mouthwatering, lip-smacking flavors…count me in! I can’t wait for a specific time of the year to indulge. Sorry, patience is not one of my strong suits when it comes to food.

I’ve had tons of requests for a slow cooker oxtail soup or stew, and since YOU, my lovely reader, have a place in this lady’s heart, I’m granting your request while I also satisfy my oxtail craving. Win-win, right? 😉

Content…

What Is It?
Recipe Ingredients
How to Make It
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Serving and Storage Instructions
FAQs
What to Serve
More Soul-Food Oxtail Recipes to Try
Conclusion
Watch How to Make It

Oxtail stew with crusty bread

What Is Oxtail Soup?

If you’ve never tried oxtail before, you are seriously missing out. YES. The cow’s tail is full of bones and connective tissue, giving you a rich, luscious, soupy flavor when cooked for hours. And don’t forget about the bones. There’s nothing like nibbling on the bones and enjoying every flavor! No worries, I don’t judge.

This oxtail soup recipe is seriously packed with flavor from a tasty broth and various herbs and seasonings. Combining beef broth and tomato paste makes a flavorful and savory combination for this often neglected main dish. If they only knew! Well, I’d rather have it that way. If not, the price would go through the roof.

Recipe Ingredients

Like most stew recipes, I preferred to brown the oxtail first on the stove rather than throwing everything in the slow cooker. The extra 10 minutes is for the oxtail to caramelize, creating a rich flavor to the finished dish.

  1. Oxtail – Medium-cut oxtails are great for soup, more tender yet meaty as short ribs.
  2. Aromatics – Onion, garlic, and green onions are hands down the best flavor enhancers for almost every dish.
  3. Seasonings – This oxtail crockpot has a party of spices with allspice, thyme, smoked paprika, curry, and Worcestershire sauce. And, of course, it’s even better with ear-satisfying heat from Scotch bonnet peppers.
  4. Tomato Paste – Add some tangy-sweet taste with tomato paste or ketchup.
  5. Bouillon – Bouillon powder or cubes make it richer and more flavorful, capturing real meat essence.
  6. Veggies – Cannellini beans, carrots, and potatoes provide additional flavors and nutrients for a delicious, balanced meal.

How to Make Slow-Cooker Oxtail Soup

Browning the meat

Sear the Oxtail Soup

  • Rub – Season oxtail with salt and pepper. Set aside.
  • Brown the Oxtail – In a large cast-iron or saucepan, heat oil (2-3 tablespoons) over medium heat until hot. If using cast iron, only use about a tablespoon of oil. Add the oxtail and sauté, frequently stirring, any browned bits off the bottom of the pot until the oxtail is brown. Drain oil if necessary, leaving 1-2 tablespoons.
  • Saute – Add onions, green onions, garlic, thyme, allspice, Worcestershire, and smoked paprika, and stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon, and curry powder, then stir for a minute more.
Transferring the oxtail stew into the slow cooker

Into the Slow Cooker

  • Transfer – Then add the carrots, beans, and potatoes to the crockpot or slow cooker.
  • Add Water – Deglaze pan with about 2 cups of water, gently pour into the slow cooker and add about 2-3 cups. You may adjust with more or less water at the end.
  • Cook – Cover and cook on LOW for 7-8 hours or until desired tenderness has been reached. Remove and serve with rice and or baguette.
Crazy tasty slow cooker oxtail soup ready to enjoy

Recipe Variations

  1. Oxtail Swap – Replace oxtail with other beef cuts or lamb for a new flavor!
  2. Liquid Sub – Use broth instead of water and add red wine for a deliciously bolder and deeper taste. You can also reduce liquid for a meaty stew!
  3. More Veggies – If you’re a fan of veggie-filled soup, then add sweet potatoes, cabbage, or turnips! Corn is also a great addition.

Tips and Tricks

  1. If you can, get oxtails that are well-trimmed. If not, remove as much visible fat as possible before cooking it.
  2. Oxtail soup tends to be too oily for some folks, so toward the end of the cooking process, use a spoon to spoon off any extra fat at the top of the dish.
  3. Also another way is to cook the dish a day ahead, refrigerate and remove solidified fat at the top.
  4. Searing the oxtail gives wonderful caramelization, but don’t crowd the pot so they sear instead of steam.

Make-Ahead Instructions

If you’re a fan of recipes that are even better the next day, this best oxtail recipe slow cooker is for you! You can brown and simmer your oxtail a day ahead of time. This will intensify the taste, and you can skim off the fat when it solidifies.

Or cook the dish as instructed and transfer it to an airtight container or freezer-safe resealable bag. Then store it in the fridge or freezer. Thaw overnight in the refrigerator and reheat when ready to serve.

Serving and Storage Instructions

Of course, piping hot oxtail soup straight from the pot is best enjoyed with your favorite bread. Hot steaming, yum!

Oh yes, this meaty soup is refrigerator-friendly! It keeps well in the fridge for 3 to 5 days. Or you can freeze it for 3 months.

Tip: Pack leftovers in serving sizes in a freezer-safe resealable bag for easy thawing and reheating.

A delicious bowl of oxtail soup

FAQs

Do you have to brown oxtails before cooking?

It is not necessary, but it definitely adds flavor. It also seals all the meaty juices inside, keeping the meat tender and moist. Plus, caramelized meat tastes much better than boiled or simmered meat.

How long does it take oxtails to get tender?

Using a stovetop will take about 2½-3 hours of simmering. But if you’re in a hurry, I suggest cooking the oxtail in a pressure cooker for 40 minutes on high pressure. Or 7-8 hours in a crock pot set on low.

Why is oxtail good for soup?

It’s an underrated cut from the tail, with meaty well-marbled fat. It’s perfect for a slow-cooking method of stews and soups because the collagen-filled bones give you a gelatinous, rich soup!

Are oxtails good for you?

Yes, it has a lot of good-for-you collagen. It’s also ideal for a keto, paleo, and any low-carb diet! Combine it with veggies, and you’ll have a delicious and nutritious dish!

What to Serve With Slow Cooker Oxtail Soup

This meaty soup is absolutely amazing in flavor, so you might want to consider side dishes that are light and mellow—for example, homemade skillet cornbread, jasmine rice, or Caribbean rice and beans.

More Soul-Food Oxtail Recipes to Try

Conclusion

Slow cooking is the best to make oxtail soup. A slow cooker doesn’t heat the house as much as a stove or oven. Would you like more easy and tasty recipes? Follow me on Facebook and Instagram.

Watch How to Make It

[adthrive-in-post-video-player video-id=”TpK75yGk” upload-date=”2019-08-03T15:02:24.000Z” name=”Slow Cooker Oxtail Soup” description=”Slow Cooker Oxtail Soup –  a hearty stew with rich broth and succulent tender meat that’s comforting and perfect anytime of the year Cold and warm season.”]

This blog post was originally published in June 2017 and has been updated with additional tips, new photos, and a video.

Slow Cooker Oxtail Soup

A hearty stew oozing with rich broth and succulent, tender meat that's comforting any time of the year, cold and warm weather. Oh, and remember to serve it with a loaf of bread, preferably a baguette, because you'll need it to soak up the soup for a more fantabulous dining experience.
4.95 from 85 votes

Ingredients

  • 2-3 pounds (1-1.5k) oxtails, cut into medium pieces
  • Salt and pepper to taste
  • 2-3 tablespoons (30-45ml) cooking oil
  • 1 onion, chopped
  • 2 green onions, chopped
  • 1 tablespoon (15g) garlic, minced
  • 2 teaspoons (2g) fresh thyme, chopped
  • 5-6 whole allspice berries
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (2.5g) smoked paprika
  • 1 whole scotch bonnet pepper
  • 1 tablespoon (15ml) ketchup (or tomato paste)
  • 1 tablespoon (35g) bouillon powder or cube (optional)
  • 1 teaspoon (3g) curry (or more according to preference)
  • 1 pound (450g) carrots
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 2 large potatoes, cut into chunks
  • 4-5 cups (950-1,180ml) water

Instructions

  • Season oxtail with salt and pepper. Set aside.
  • Heat oil (about 2-3 tablespoons) over medium heat until hot in a large cast-iron or saucepan. If using cast iron, only use about a tablespoon of oil. Add the oxtail and sauté, stirring frequently, scraping any browned bits off the bottom of the pot until the oxtail is browned. Drain oil if necessary (leave about 1-2 tablespoons).
  • Add onions, green onions, garlic, thyme, allspice, Worcestershire sauce, and smoked paprika, and stir for about a minute. Toss in the scotch bonnet pepper, tomato paste, bouillon, and curry powder, and stir for another minute.
  • Then add to crockpot or slow cooker with carrots, beans, and potatoes.
  • Deglaze the pan with about 2 cups of water, gently pour into the slow cooker, and add 2-3 cups more water. You may adjust with more or less water at the end.
  • Cover and cook on LOW for 7-8 hours or until desired tenderness has been reached. Remove and serve with rice and or baguette.

Tips & Notes:

  • If you can, get oxtails that are well-trimmed. If not, remove as much visible fat as possible before cooking it.
  • Oxtail soup tends to be too oily for some folks, so toward the end of the cooking process, use a spoon to spoon off any extra fat at the top of the dish.
  • Also another way is to cook the dish a day ahead, refrigerate and remove solidified fat at the top.
  • Searing the oxtail gives wonderful caramelization, but don’t crowd the pot so they sear instead of steam.
  • Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.

Nutrition Information:

Serving: 240g| Calories: 258kcal (13%)| Carbohydrates: 11g (4%)| Protein: 24g (48%)| Fat: 12g (18%)| Saturated Fat: 4g (25%)| Cholesterol: 83mg (28%)| Sodium: 466mg (20%)| Potassium: 337mg (10%)| Fiber: 2g (8%)| Sugar: 5g (6%)| Vitamin A: 12945IU (259%)| Vitamin C: 12.1mg (15%)| Calcium: 55mg (6%)| Iron: 3.8mg (21%)

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157 Comments

  1. 5 stars
    The reasons oxtail make such delicious soup is that they create a very rich broth … all the collagen cooks out of all those bones and tendons. Because of this, there is really no reason to use bullion in this recipe. The more bones you cook in a soup, the richer the broth and the less you need to use any kind of bullion. Just FYI.

  2. 5 stars
    I’ve never made this soup before, but WOW! It was absolutely devine, will definitely be keeping this recipe. The smells that take over the house, whilst cooking were just as good. This is my new favourite

  3. 5 stars
    This recipe was amazing! I have never had oxtail but had a couple in the freezer from one of our raised steers and found this recipe. The only thing I did different was that I used 1 tsp of allspice and a whole habenero. Will be saving this recipe for sure!

  4. I’m looking forward to cooking this recipe is cooking on Thursday for a party on Sunday to soon and if not would you cook 1/2 way and finish on Sunday?

    1. It tastes even better the next day. You can cook until tender then reheat the next day.

  5. Beans in a Crock-Pot cook tender and firm at 3 hours. Butter beans or baby Lima beans are delicious. White fordhook blend well with oxtails.
    I agree with browning the oxtails. Wash them well in water and lemon or lime juice. Clean them well. Dry with paper towels Mix olive oil and your herbs and spices in a
    bowel, put in hour hand and rub and massage into oxtails. Let sit a few minutes then begin to brown in a skillet in little olive oil. This infuses flavor into the meat. Brown slowly then transfer to crock pot .Add vegetables. Everything should cook on low for 6 hours

  6. I’m trying oxtail soup tonight for tomorrow’s dinner. Can’t wait . I’ve read some of the comments and now to follow your recipe to the latter is a bit confusing. But I’m going to stick to your for the first time and afterwards I’ll vary a little. Thanks for all the tips and I’ll let you know how it came out.

  7. 5 stars
    I made this recipe with beef neck bones instead of oxtail and it was delicious! Comforting, filling beef stew with warm spices and super rich flavor. Everyone loved it and it was a snap to make. Used the extra fat from the top to fry up some potato wedges that came out beautifully red and beefy and curry-flavored…. Mmmm…..!!!!!

  8. I am curious. The oxtail in my grocery store has little meat attached. Can I supplement with another cut?

    Also, I have always removed my whole allspice before serving? Does it cook down in the crockpot?

    What would you serve with this besides bread? Any fruits or cheeses?

    1. Hi Laura,
      Yes you can supplement with another cut of beef, any tough cut of beef would work as well.

      It’s best to crack the allspice before adding it to the pot . It’s barely noticeable when it’s cooked and you can equally omit in this recipe.

      This soup is already on the heavy side, I usually include some vegetables on the side, or rice , plantains works as well if want something more substantial. Feel free to try it out with any other sides.

      1. Seems like the beans, carrots and potatoes should be added later… Maybe give them 2 hours max. Even 1 hour for potato or you wind up with mush

  9. Hi! How much ground allspice should I use instead of the seeds. This looks delish and I’m excited to try it!

  10. 5 stars
    This is so good! I’m so glad I found your recipe. I used this recipe, but I borrowed from your Jamaican Oxtail recipe and added browning sauce. and For curry, I used a block segment of Japanese S & B Golden Curry, it added nice layer of depth. Thanks very much!

    1. Hello Dale,
      Yes I do. You can always smash it at the end of cooking , if you want more heat. I switch it up depending on who am cooking for.

  11. hi! your recipe require bonnet pepper. how much cayenne pepper do i use as a subsitute? Can’t wait to make this oxtail stew…

    1. Hello,
      Start with 1/2 cayenne pepper and adjust to taste, towards the end of cooking . It all depends on your heat tolerance .

  12. 5 stars
    I boiled the oxtails first to clean them, then trim some of the fat. This was a great recipe , did not use cannellini bean or curry but my brother and son-in-law loved it. Thank

  13. Making this today!!..and like a lot of my recipe’s, of coarse I’m adding some craft beer in it!! 🙂 Thank you Imma for this great recipe along with your other recipes that I follow. At this point, just put it into the crockpot but it taste amazing so far! Cant wait! Kari!!! (Cheers in Okinawa hogan)

  14. 4 stars
    Unusual delicious soup. I couldn’t cut the oxtails prior to cooking so I needed to separate the meat from the bones after cooking the next day when I skimmed the fat from that flavorful broth. I used a large jalapeño and it was too spicy for the grandkids so I added more beef stock and v-8 juice to tone it down a bit. The potato and slow long cooking made a rich thick broth. So glad I found this recipe. Don’t skip the browning step! It adds such flavor to the finished recipe. Yum.

  15. I season oxtails in flour to coat…add garlic &herb and spice .pepper
    ..toss and then brown in pan of garlic olive oil .take out and set aside fry a large onion till soft add chopped carrots potatoes red peppers…make up a litre of oxtail soup.with cold water (I used Maggi soup powder) add lea *perrin sauce…about tablespoon.add all to pot and summer for 3 hours.

4.95 from 85 votes (44 ratings without comment)

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