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.
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? 😉
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.
- Oxtail – Medium-cut oxtails are great for soup, more tender yet meaty as short ribs.
- Aromatics – Onion, garlic, and green onions are hands down the best flavor enhancers for almost every dish.
- 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.
- Tomato Paste – Add some tangy-sweet taste with tomato paste or ketchup.
- Bouillon – Bouillon powder or cubes make it richer and more flavorful, capturing real meat essence.
- Veggies – Cannellini beans, carrots, and potatoes provide additional flavors and nutrients for a delicious, balanced meal.
How to Make Slow-Cooker Oxtail Soup
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.
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.
Recipe Variations
- Oxtail Swap – Replace oxtail with other beef cuts or lamb for a new flavor!
- 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!
- 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
- 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.
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.
FAQs
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.
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.
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!
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
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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
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.
I’ve made this a couple times and really enjoyed your recipe. A couple of tips to share with others: I add my veggies later in the process so they don’t over cook. I have a smaller crockpot so after the tail and spices cook over night, I split it and add veggies. I add cut up home grown corn on the cob for a nice presentation and people really enjoy that. Also sprinkle some additional green onions for presentation.
Hello there.
It’s fantastic to hear that you’ve enjoyed the slow cooker oxtail recipe and have personalized it with your own touches! Your tips sound like excellent adaptations to ensure the dish turns out perfectly every time.
Adding vegetables later in the cooking process is a smart move, especially in slow cooker recipes. This prevents them from becoming too soft or mushy, retaining their texture and flavor. The idea of using homegrown corn on the cob is not only delicious but also adds a lovely, rustic visual appeal to the dish. Corn on the cob can bring a sweet contrast to the savory, rich flavors of the oxtail.
Garnishing with additional green onions before serving is another great idea. It adds a fresh, crisp element and a pop of color that makes the dish even more appetizing.
Your approach to adjusting the recipe for a smaller crockpot by splitting the batch after the oxtail and spices have cooked overnight is also very practical. It ensures that everything cooks evenly and that the flavors are well-integrated.
Thank you for sharing these valuable tips! They’re sure to be helpful for anyone looking to try this recipe, especially those who enjoy adding their own creative twists to their culinary creations. Keep enjoying your cooking adventures!
My husband and myself just loved this recipe soooooo very much! Just so much flavor, spiciness, boost of collagen, and tender meat falling off the bones. Thanks so much for this recipe!
Wonderful! Thank you so much for the feedback. Stay tuned for more amazing recipes:)
I haven’t tried your recipe yet because I have a question. In a 3 qt slow cooker, how many servings would that be or the maximum servings?
I want to print the recipes for the correct servings. Thank you.
A 3-quart slow cooker should make 2-3 servings, so that would be about half the recipe. I calculated half the recipe because sometimes the converter doesn’t work that well. Please let me know how it turns out.
1-1½ pounds oxtails, cut into medium pieces
Salt and pepper to taste
1-1½ tablespoons cooking oil
½ onion, chopped
1 green onions, chopped
½ tablespoon minced garlic
1 teaspoon fresh thyme, chopped
2-3 whole allspice berries
1½ teaspoons Worcestershire sauce
½ teaspoon smoked paprika
1 whole scotch bonnet pepper, or less (optional)
1½ teaspoons ketchup (or tomato paste)
1½ teaspoons bouillon powder or cube (optional)
½ teaspoon curry (or more according to preference)
½ pound carrots
½ 15-ounce can cannellini beans, drained and rinsed
1 large potato, cut into chunks
2-2½ cups water
I was looking for this type of recipe, for when growing up my mother would make this type of soup but she would also add some plantains to it.
Can I leave out the scotch bonnet pepper?
Thank you for this recipe.
Yes you sure can.
I’m so excited to try this recipe. Can I use beef broth instead of water.
Yes you sure can.
one of the best recipe in a long time. Had guests from England and they licked their plates. They will make that stew today for family back home. Made this dish once a week since 3 weeks and we can’t get enough. Live in Mexico and get lots of oxtail here for a very low price. Bravo!!!
Woohoo!!! Thank you for sharing your story, it pays me well in terms of motivation 🙂
Going to make and wanted to know can I add rutabaga to soup with other vegetables ?
You absolutely can. Just be aware that it will flavor the broth, not a bad thing. Please let me know how it goes.
This recipe is the best I did exactly what the recipes said and it came out soooo good. Thank you so much!!!!
Amazingly tender and flavorful. This recipe replaced the old one I had!!. Kudos!!
Made this recipe for dinner last night. Followed recipe exactly, even used the cast iron pan to sear the ox tail, then transferred them to my insta- pot to cook. Cooked vegetables in a separate pot. Once the tails were cooked, put it all together. Wow! Family raved about this recipe and went back for seconds. Thought I had cooked a 2-day meal, no such luck. Will make this again and shy. Thank you for such a great recipe.
Hi Shona,
sound amazing to hear about your experience. you are great!
I am looking forward to making this. When do I remove the bone? Thanks
I don’t usually remove the bones. However, you can let it cool enough you don’t burn yourself, then remove the bones, put the meat back in the pot, and reheat it.
Lovely mixture of flavors, but found it a little bland, so doubled all spices. About 1 hour before finishing, I added 1 Tbsp sherry vinegar to brighten, and about 1 tbsp cornstarch mixed with water to thicken slightly. I served it over fat egg noodles. YUM!! Great for a cold evening!
Hi Martha, Happy that you adjust according to your taste. Happy new year!
I want to make this, but I’m concerned about the scotch bonnet pepper. Those are HOT! Will it make my soup spicy? What would be a milder substitute that keeps the flavor similar?
Some would use serrano pepper, but you can definitely omit that if you are not in to spicy. 🙂
What type of cannellini beans did you use? Was it canned or rows?
Thank you!
Hi Milena, I used a 15 oz cannellini beans. 🙂
Whatever the green garnish is is not listed among the ingredients, unless those are scallion tops, which they may well be. Parsley would also work I imagine.
Yes, I used parsley for this one. 🙂
Can this delicious sounding recipe be cooked in a Dutch pot? If yes for how long? I don’t have a slow cooker, but would love to cook this…
Hi Sharon. Yes, you can use a Dutch or any large pot you have. Depending on the oxtail size and your preferred consistency, I’d say cook for about 2- 3 hours while occasionally stirring the saucepan.
Can this delicious sounding recipe be cooked in a Dutch pot? I don’t have a slow cooker, but would love to cook this…
So delicious and so easy.
Thank you, Ashley! Have some Mississippi Mud Cake for dessert, too! 🙂
An amazing meal, now a family’s favourite.
Yay! Thank you, Dan 🙂
We loved this recipe, we will have it many more times. Thank you for sharing your recipe.
First tine I try your recipe it was amazing and instead of the chili you have I used red dry chili since I don’t have the same chili. Highly recommend
Thanks so much, Narisa! 🙂 I’m happy you enjoyed this!