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.

Course Soup

Cuisine Asian

Diet Gluten Free

Prep Time 10

Cook Time 7 10

Total Time 7 20

Servings

Calories 258kcal

Author Imma

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.

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